Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-02-11
A Few Methods of CeSt ding,

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'ered that overlooking spoils the
lavor of oysters and makes them
ndigestible ; first they will grow
plump. then the edges will rufile,
md any further application of heat
will shrink and tougher them into
sTEwED OYSTERS.
Put a quart of oysters to heat in
their own liquor. When the edges
begin to ruffle skim them without
delay into a hot dish, and add to
them a tablespoonful of butter cut
into small bits. To the liquor, In
the saucepan, put a teacupful Of hot
cream or rich milk, and season to
taste with salt and white OF cayenne
pepper ; let come to a boil, skim,
and turn over the oysters. Serve
Immediately.
OYSTER SOUP.
Make in the same way, using
three or four cups of milk instead
of one. A little thickening is
usually added to oyster soup. -Four
medium sized crackers rolled as
fine as -four may be sprinkled in
just before the soup is dished, or,
rub a part of the butter with a
teaspoon of Peerless corn-starch,
put it into the saucepan and let the
contents boil up once before turning
over the oysters.
OYSTER TOAST.
Put a small tablespoonful Of
butter into frying-pan and when
it melts add a quart of oysters with
their juice, and teaspoonful OF
corn-starch rubbed smooth with
half tablespoonful of butter. Beat
an egg and mix it, gradually. with
half tablespoonful of butter. Beat
an egg and mix it, gradually with
halt a cup of hot milk. STIR the
oysters with the corn. starch until
the juice is smooth and thick, then
remove the frying-pan from the fire
and add the beaten egg and milk.
Season to taste with salt and pepper
and return to the fire long enough
for the egg to set, but do not let it
boil or it will curdle. Arrange
some slices Of buttered toast on a
hot platter, over which place the
oysters, and serve immediately
Oyster toast may be prepared with
out the egg by using double the
quantity Of corn-starch.
OYSTER SALAD.
Drain a quart of oysters from
their liquor and cut each one into
four pieces. Cut one or two heads
of blanched celery into small pieces.
Do not chop either celery or oys-
tiers, but use sharp knife. When
prepared, set them in separate
dishes in a cool place, andjust be-
fore serving mix them carefully to-
gcther. and place them ready in the
dish in which they are to remain.
SALAD DRESSING.
Beat two eggs with teaspoon of
mixed mustard, four Of salad oil,
added by degrees, two even full of
salt, and two heaping full Of pow
dered sugar. Add half a cup of
strong cider vinegar; mix well, then
put on the stove in tin cup and
stir rapidly until it thickens, but
be sure not to let it boil. When
cool, stir in two tablespoons Of rich
sweet cream, and set it away to get
quite cold. Pour this dressing
over the salad just before sending
to the table. Both shouln be kept
as cold as possible until that time.
PANIED OYSTERS.
Drain the oysters in colander,
then put them into very hot fry
ing-pan. Turn them over in a mo-
ment so as to cook both sides. AS
soon as they puff up, which will
be almost immediately turn them on
to hot platter, which should be
standing over kettle of boiling wa
ter, with some melted butter, pep.
per and salt ready in it. Serve
Immediately. Canned oysters pre-.
pared in this way, have the favor of
those roasted in the shell
sCALLoPED OYSTERS.
Butter a baking dish and sprin-
kle layer Of cracker crumbs over
the bottom. Warm the oysters We
ry slightly in their own liquor;
then arrange single layer of them
over the crumbs, placing them
close together. The juice which
clings to each oyster will be sufh
cient TO moisten the cracker. unless
you use the latter so literally. Sea-
son with pepper, salt, and gener-
ous allowance Of butter cut into
little bits. Put on another layer
Of cracker crumbs, then more oys-
Ter and seasoning. land continue alter
nate layers until the dish is full.
Make the top layer of crack crumbs,
thicher than the intermediate ones.
Cover and bake in quick oven for
fifteen minutes, then remove the
cover and brown the top on the up
per grating. A large dish will re-
Iuire little longer ; a slow oven
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