Connecticut western news., 1879-11-05
OYSTERS.
NINE WAYS TO DISH THEM UP-FACTs FOR HOUSEKEEPERS,

l-oYsTERs PAWN ED IN THEIR OWN JUICE.
 Select dozen of the freshest, largest
 and most highly-favored oysters, such
 as you would for fry. Have small
 pan about one inch deep with handle
 to it. Open into this pan your dozen
 oysters, also the juice of the same and
 the juice of dozen others. In this dish
 you are to put no water and no milk
 only oyster juice, pure and simple. Add
 one ounce of Chester county giIt-edged
 butter, little of the best (for there are
 grades and adulteration even here) ot
 black pepper and a pinch of salt.
 Sprinkle on the top small quantity of
 cracker dust. Place or quick fire,
 When the oysters begin to swell they
 are done. To cook to this stage will re-
 quire about five minutes. Do not turn
 out these oysters into any other dish,
 but eat directly from the pan and while
 they are steaming hot.
 HOLSTERS TANNED IN TH1R OWN SHE'LL
 Select dozen of the largest, freshest
 and most highly-favored oysters, such
 as you would for fry. Both shells
 being washed perfectly clean, place shell
 and all, one by one, in the pan, with
 tha round shell down. Now place in
 an oven. Pretty soon you will see the
 shells slightly open. When this takes
 place retire the oysters from the fire.
 Remove the top shell very carefully, and see to it especially that you retain as much as possible of the oyster juice.
 Deposit on each oyster very small piece of the freshest aud sweetest of ta-
 Die butter-al1 of the vile stuff which is called ''cooking butter" to be thrown to the dogs. Also little cracker-dust and pinch of salt Now return again to the oven in the lower shell for from fifteen to twenty minutes. When cooked to taste, do not empty into any dish, or even pan, but eat directly from the oyster shell-sqeezing on each 8 few drops of the juice of a fresh, yellow bright lemon.
 3-RoAsTED OYSTERS.
 Select the desired quantity of the freshest and best quality of large oys- ters, such as you would for the finest fry. Wash the shells until they are as clean as polished marble. Place them ln dripping-pan with the round shell down. Put in hot oven about twenty minutes. In this case you do not, as in recipe No. 2, take off the top shell. but cook from first to last in both shells. Remove one of the shells, the round one, when you come to eat them, plac- ing on each small piece of the freshest and sweetest table butter, a dash of cayenne pepper and few drops of the piece of fresh, bright lemon.
 In none of these dishes must there be any time lost in ceremony or in moving to and from the table. Your table and your whole dining must be brought to the cook-room, for unless you strike when everything is at the hottest you will infalibly sacrifice some of the most savory relish and most delicious perfume.
 4-RoAsTED OYSTERS ON TOAST.
 Select dozen of the freshest, plump est, highest priced and highest favored oysters. Put in stew pan with their own juice, add little of the best black pepper, half blade of mace, two cloves and 8 wine glass-not of water and not of milk, but doubly rich cream. Place on the fire and allow to boil until the oysters swell. Now take out and place daintily on your grandmother toast, slightly moistened with the best of hot cream, and instead of polluting it with stingy bits of the grocer's oldest and cheapest butter, enrich it liberally with " gilt-edged print" brought in this morning from the meadow grass of old Chester. While you have all this in hand yourself let your first assistant put half an ounce of the same butter, smoothly mixed with half an ounce of wheat flour, into the pan which still contains the oyster liquor. Stir this well, and as soon as it reaches the boil. ing point distribute the same over the oysters and the toast, both of which must have been kept very hot. Serve on hot plates garnished with bits of lemon. And remember this, as 8 gen. eral rule In connection with all these oyster dishes, that you must not lose any time in any way whatever, but eat at once while all is smoking hot.
 5-Bo1LED OYSTERS ON TOAST.
 Procure now double gridiron, made of wire, and when you come to cook. let it be over ,a perfectly clear fire. Grease the gridiron we'll (to prevent the stick ing of the oysters), not with lard. but with the best table butter. Spread them easily on one-half of the gridiron. md carefully fold the other half of the 5rldiron down on them. Place over a clear fire and broil. Do this as quickly IS possible, first on one side and then 'n the other. During the cooking turn he oysters in this way once, and only 'nce. Be very careful not to let them 'urn or become overdone. Those last 're5ostenzsources of failure in.attempts 0 broil oysters. Have ready some of he sweetest and freshest table butter. !lready melted. On this butter have a title salt and cayenne pepper. Also ome of the juice of gold-bright lemon. Have ready, also, the toast, slightly noistened in rich cream, and well but cred with the choicest of butter, &C., ording to the directions given above. lave the toast cut in small slices, not nly half but quarter slices. On these mall squares of toast deposit the oys- CTS, with little of the melted butter n each. Garnish tastefully with the