Smyrna times., 1883-10-10
Cooking Oysters.
low TO Prepare the Toothson1e
Blvalve in the Most Appe-
tizing Way.

CeIect dozen of the freshest. LARGEST
ana most highly-havored oysters. svcb
as you would for a fry. Have a small
pam ABOUT one inch deep, with n han
GIe TO 1t. Open into this pan your
dozen oysters, also the Juice of the
same and the juice of a dozen otbsrs
IN TINS dish you are to put no water
and no milk, only oyster Juice nnrc
and simple. Add | ounce Chester
county gilt-edged butter, a little of tho
the best Ctor there are grades and adul-
teraVlohs even here of black pepper
anu plnch of salt. Sprinkle on the
Top small quantity of cracker dust
race on quick fire. When the
oysters begin to swell thew ara done
10 COOK to this stage will require about
1lve minutes. Do not turn ont those
oysters into another dish. but eat
directly from the pan and while tbev
are steaming hot.
OYSTERS Planned IN THEIR SHELLS
IL Is mystery unknown to most
| oyster caterers, and which is n secrat
known to onl Y a few experts in epicur-
i"nlSm, mat there is such q thing &c
nelshtenlng the oyster flavor proner
| uy lnlpartlng to 1t some of the taste of
the shell-just as we NAV enrich the
mayor OF peach by abstracting n very
little OF the bitter flavor of the peacb.
| pit. Po''oh-
We will add the ovster-sbell flavor
10 the native flavor of the oyster mnat
Dy, pursuing the following course
Select dozen of the largest frssbost
and most highly Favored oysters sncb
as you would for fry. Roth sbaII n
n p%elhg washed perfectly clean, place
smell ana all, one by one, in the pan.
with the round shell down. Now Mace
~ an oven. Pretty soon you will See
the shells slightly open. When this
taxes place, retire the oysters from the
nre' 'Remove the top shell very care
lully' ana see to it especially that Won
retain as much as possible of the oyster
juice; Deposit on each oyster n very
small piece of the freshest and svenf-
est OF table butter-all of the vile stufF
Whlch Is called cooking butter to he
thrown to the dogs. Also a IittIe
cracker dust and pinch of salt. Now
return again to the oven in the lower
smell for from ten to fifteen m;nntae
Nhen cooked to taste. do not emntv
mo any dish, or even pan, but eat
directly from the oyster shell-s0ueez.
ing on each few drops of the Juice of
fresh, yellow bright lemon.
oysters IN any of the foregoing stvles
should be eaten in the midst of flowers
SOFT music and the best of good comno,
n.y. with a small wine-glass of perfectly
pure homemade wine.
ROASTED OYSTERS.
we VIII now roast our oysters so as
10 helghten their own proper flavor bv
lmpartlng to them some of that fns |
TASTE OF the oyster shell that we have |
spoken OF. Select the desired quantity |
Oh Ihe freshest and best quality of large |
oysters, such as you would for the !!
nhest Try. Wash the shells until thew |
are as clean as polished marble. Place |
them IN dripping-pan with the round |
smell down. Put in a hot oven about |
twenty minutes. In this case Won do |
not, as III the previous recipe. take off
the top shell, but cook from first to last
III both shells. Remove one of the
snellS' the round one, only when YOU
come TO eat them, placing on each a
small piece OF the freshest and sweetest
OF taOle-Outter, q dash of CAYENNE men,
per ana few drops Of the Juice of a
fresh, bright lemon.
Ia none of these dishes must there
be any time lost in ceremony or in
moving to and from the table. Your
taDie ana your whole dining-room must
De brought to the cook-rOom, for up-
less you strike when everything is at
tne hottest you will infallibly sacrifice
some OF the most savory relish and
most delicious perfume.
sCALLoPED OYSTERS.
This is another style of cooking
oysters by which you may retain most
OF their fine native perfume and make
a most savory and satisfying dish,
1 TAX" your scallop shell or dish and
butter and bread it, using only the
sweetest of bread crumb and butter
On THIS place layer of extra primes.
Season with pepper and salt. Add
another layer of oysters. Bread crumb
outCer and season again. Add a third
layer of oysters. Also a little butter
ana dash of cayenne pepper and the
liquor of the oysters. Place in the :
oven and allow to remain twenty min
ltes. Have in readiness a yerv hot
shovel. Hold this over the ton until II
IS deepened to the rich brown of good !
,oast or cup pOund-cake. Add a ,
lash OF homemade wine. .
For small patty-pan scallops prepare :
Is directed above and instead of baking :
n one large scallop-shell or dish. bake :
n cunning little patty-pans.
For oyster-shell scallops prepare in
he same way and instead of PLACING in
me large dish, bake in the shells of the
oysters themselves, using for this nur-
'ose the round half We like this [
'lan the best of all for scallOps. because
serves to lmpart to the oyster the ex- K
lulslte taste of the oyster shell of which t
We speak III our second recipe. In S
ms last case eat directly out of the S
hell v
In the case of either of the three a
yster scallOps, mentioned in the sixth. o
eVenth and eight recipes, add before a
ooklng) a small quantity of sweet |
aarJOram, rubbed very fine, and crown il
he who'll with dash of pure home a
made wine. a
FRICAssEED OYSTERS. II !,
Parboil fifty of the freshest of extra o.
rhine oysters, not in water, but in their
Wn juice. One good scald is sufficient. n
senOVe the scum and strain off all the d
lice. Put in a hot tureen, which COW r
and set aside in a warm place. Rub IL
'ell together six ounces of the choicest W
table butter, three tablespoonful of o.
est Hour and three tablespoonful of IN
;alding-hot cream into fine, smooth %
aste, entirely free from Jumps or w
rains. Place this in a quart of hot M
'eam in a stewpan on the fire and stir ell
INSTANTLY. Add three full saltspoon- M
lis of salt, two each of ground white ca
epper, allspice and mace. Stir all un-
it is thick. Now add the well-beat- W
d yelks of fresh eggs brought in this 1t
orning from the barn. Strain the
hole through fine sieve. Pour the
me over the oysters. Cover thickly in
it'll fresh bread crumbs. Place all in in
quick oven, where allow to remain va
ntil the top is deepened to a rich foxy ha
own. Serve piping hot and don't is
I'VE to be called from distance, but. hi
<e men of the "Pinafore," be atten- tn
We to your duty. fe,
OYSTER CROQUETs. CO
Blanch and drain fifty oysters in a an