The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1883-10-31
Oyster Soup With Cream.

Doll two quarts Of oysters in their own
liquor in a bell metal skillet. if attaina-
Ole II not, use por oelail. Add a very
small piece of lean bacon and a bunch Of
parsley boil fifteen minutes add a table,
spoonful Of butter creamed 10 a les.
quantity OF dulr stir this well in. and
allow 1T to cook for a few minutes. mix
ing all the time TO prevent the butter
o'ling put to it half a pint each Of rich
cream and new milk, aud boil slowly.
stirring constantly TO avoid curdlinc. ten
minute longer. just before serving. add
nfteen or twenty large plump oysters ;,
these d very much TO the appearance,
Tor they 90 to the table plump aud large.
not shrlvelied as those that favor the
soup. A very small white onion chopped
Inc may be added if desired. Oysters
used for soup should be opened raw, not
scaldei, as it tends to make them warery,
aud the ilquor should be carefully saved.
a very line flavor can be given to most
soups by putting a cup OF thick sour
cream III the tureen first, then we'll mix
ing the meat soup into this just before
serving.
All white soups should oe enriched and
thlckened by pouring them boiling hot
on the well beaten yolks of tw or more
eggs.
1t sugar is wished tor soups, it must be
Drowned. both To give a color and make
u rlcher. tut IN q frying p n over the
hre two large spoonfuls of brown sugar
when 1t melts add a pint OF water, and
boil a lew minutes. 1t will keep ten
days, and q large spoonful will be
'ouno sufficient tor a soup of medium
size.
A bouquet of herbs consists of pars-
ley, sweet herbs. two punches of thyme,
a tribe OF sweet basil, few bay leaves.
two cloves, and six blades of mace. 1t
Is especially used for French soups. and
may be Ddded TO most of these recipes,i il
preferred.
One of the incest rs well as easiest
methods of frying oysters is to dry them
frst thoroughly by draining, afterward
laying on a napkin. covering with anoth
ec until all the juice is absorbed. 70
every quart allow the well beaten yolks
OF u very large or two small eggs stir
in the oysters until they are covered
grave over them a suspicion of nutmeg.
1t preferred, turn int a dish of cracker
crumbs and toss around until well coat
ed. Brown in a spider Of boiling lard or
butter. and salt when done otherwise
they will not brown.
OYSTERS STEwED Put two quarts of
oysters with a little of their liquor into =
bell-metal kettle over a furnace. As soon
as they come to a boil remove the scum
and stir in a table spoonful of butter
we'll creamcd with a very scant one of
-four, a triie of powdered mace, and pep
per to taste let them simmer gently, and
stir constantly until the butter is dis
solved ; as sOon as we'll mixed and hot,
but not boiling, stir 10 a pint and q halt
of very rich milk. and let it boil hard,
stirring all the time until done just be-
fore serving add the salt. La all cooking
that contains either milk or cream the
salt should be put in after taken from the
stove otherwise there is danger of curd-
ling. Inatteution to this seemingly tri-
fling point will even cause the freshest
milk to turn in cooking.
OYSTERS ON TOAsT.-This is q very
rich and palatabie dish, serving equally
we'll for luncheon or tea. In 4
stew pan boil and carefully skim the
juice FROM the oysters, setting aside to
keep hot To every quart allow a sun III
table spoonful of butter, which must be
heated very hot in a frying-pan put in
the oysters, stir constantly until shrivelled
a little at the edges season and pour over
slices of nicely Drowned bread that have
been arranged fiat on a large dish pour
over all as much of the hot liquor rs may
be wished.