Connecticut western news., 1879-11-05

and set aside in @ warm place. Rub well together six ounces of the choicest of table butter, three tablespoonfuls of best flour and three tableapoonfuls of scalding-hot cream into fine, smooth paste, entirely free from Jumps or grains Place this in quart of hot cream in @ stew-pan on the fire and stir constantly. Add three full saltspoons of salt, two each of ground white pepper, allspice and mace. Stir all until it is thick. Now add the well-beaten yolks of fresh eggs, brought in this morning from the barn. Strain the whole through fine sieve. Pour the same over the oysters. Cover thickly with fresh bread crumbs. Place all in a quick oven, where allow to remain until the top is deepened to a rich foxy brown. Serve piping hot.
 8-oYsrER soA1LoPs IN A PAN.
 Take six new-laid and just-brought. eggs-no old shopkeepers-boi them hard and chop up fine. Add six ounces Of the crumbs of the best homemade bread, one tablespoonful of salt, pinch each of mace and white pepper, and half a dozen whole cloves. Blanch one hun- dred extra prime oysters. Put them in deep pudding dish, in layers alternately with the eggs and the bread crumbs. Arrange so that layer of bread crumbs will come CD top. Take two ounces of the finest of table b utter cut in small pieces and distribute these over the top. Bake in quick oven from twenty to thirty minutes. Serve very hot and on hot plates.
 9-FRIED OYSTERS.
 Select for this recipe the pride and glory of the market as to fresh, firm heshed and highly-favored oysters Drain and thoroughly dry on a soft and snow-white linen cloth, of the finest texture, such as has never been tainted by the touch of any inferior food. Beat up some of this morning-laid eggs, with an equal bulk of doubly rich cream and heaping salt-spoon of salt. Dip the oysters very carefully into this mixture, one by one. Have made quantity of bread crumbs from the sweetest home made bread. Be very careful to see, in all these cases. that your bread, be- sides being of the sweetest originally, is not made musty or otherwise deteri- orated by age. Or you can take per- fectly fresh bread and dry in the oven. Rub the heart of your loaf of bread in white linen cloth and pass the same through 8 sieve.
 As you take your oysters, one by one, out of the egg-and-cream mixture, above provided for, roll them over care- fully in these bread crumbs, so that each shall become entirely encased. Now press each gently with the soft part of the hand, but do not fatten them. This part of the process is usually very slo. venly done in the public cook shops, and the effect is very damaging to the final result. Instead of crumbling your oyster hurriedly or elightingly, dozen at 8 time, manipulate each tenderly and daintily, so that all shall come out as short, thick and plump as possible. Now lay aside in cool place for half an hour.
 Forbid, also, peremptorily and per petually the use of hog's lard for oyster frying. Even the most refined hogs lard is still too gross and rank to be ap. piled to so gamely and delicate meat as the oyster. Fry them only in the very best of sweet oil-not the adulter- ated quality which you can buy for thirty or forty cents bottle, but only the genuine Queen Olive oil, such as sells by the bottle for dollar. Avoid an- other prevailing mistake of frying too much :fry not to dark brown, but only to rich golden brown. The former course tends to make the oyster tough, while the plan of frying only to a deep, rich yellow leaves them far more tender and with much higher oyster flavor.
 Remove your fried oysters quickly and carefully with skinner, drain and serve on napkin as white as the driven snow, and tastefully garnished with beautiful sprigs Of pars- ley just out of the garden, and cut pieces of the brightest and yellowest of