Evening star. [volume] (Washington, D.C.) 1854-1972, 1885-09-05


Stacked lime in a wide-mouthed jar, pouring
over il enough water To slack the lime md
make it as thick as cream. The lime settles
leaving the pure lime water on top.
pRICAssEED OYsTERs.-5O oysters g ounces
butter, B tablespoons flour, saltspoonuls salt,
saitspoonfuls white pepper, saltspoonfuls
mace, q bay leaves. i quart cream yelks of
eggs, teacupiul bread crumbs. Put the oys-
sters, with their juice, into a stew pan on ouick
IRE: give one boil, drain them. put them into a
hot tureen and set in warm place. Rub the
butter, 1our and three tablespoonfuIs OF scald-
ing cream to fine, smooth paste; stir il Quickly
INTO the quart of cream in a bright stew-pan
on . quick fire; add the salt and spices and stir
till 10 no longer thickens. Now put in the yelks
egg. we'll beaten; stir till smooth, strain the
whole through a hne sieve upon the oysters
cover evenly with the crumbs, and lightly
brown in quick oveu.-The Caterer.
DEvILED OYsTERs.-Fifty oysters; 4 ounces
butter. 1 tablespoonful lemon juice; 1 table
spoonful pepper sauce; eggs, well whipped; i
pint sifted bread crumbs. Drain and dry the
oysters, put them in a shallow pan, pour over
them the butter, gently melted. with the lemon
juice and pepper sauce; keep the pan slightly
warm and turn the oysters now and then for q
few minutes Dip the oysters one by one, int
the crumbs, then into the egg and into the
crumbs again, and let dry for nan an hour
Put into frying-pan 10 the depth of two inches
either clarified butter, fine Leaf lard or q mix
ture OF both, and, when very hot put In the
oysters, set on a wire stand, and cook, g8rnish
Ing with sprigs OF parsley or water cress stuffed
olives and small bits of lemon.-1he Caterer.
FRIED OYsTERs.-For this purpose each anC
every oyster should be as large plump and Fat
fresh, ofcourse, not salt-as you can procure
Any small ones will serve for sauses croduettes
%oups. etc. Drain of their juice put them In
o bowl, cover them with Ice water let stand I
few minutes, then place them in a colander anC
drain them. Dry between two soft thin towels
without pressing them, and lay upon a mould
ing board lightly coated with cracker dust
timely siited. Beat mp to a thick rich custare
Is many eggs, and an equal measure of cream
as you need tor mOistening all the oysters
adding, al the last, saltspoonfll of salt 10
every three eggs. Have ready sufficiency O
finely sifted bread crumbs, prepared by rubin,
the heart Of stale loaf Of white bread In
towel and passing IL through . sieve. Dip tn
oysters one by one, into the beaten egg, an,
roll them in the crumbs till covered in ever
part. By no Means Hcsften them but keep then
round and plump as possible; lay them OF
napkins. and keep In cool place for half Al
hour; again dip, roll in crumbs, and set asid
for another half hour. Now lay them on tn
wire stand. not quite touching each other, Sc
the stand into a deep frying pan nearly full c
whatever frying mixture you use, which mus
be boiling hot, and fry Quicklyto deep yellow
color, but do not brotcr them, or they will
tough and greasy. Lin the stand out OF the par
drain quickly and serve the oysters on a he
white napkin, placed on hot platter, and ga
nish with sprgs OF parsley or water cress, stuffe
olives, and small bits OF lemon. The dainties
condiment of all is the French mayonnais
sance, either served with lettuce or nnely-cu
cabbage, made up with 1t as cold slaw. Bette
still Is TO anoint each piping-hot oyster with
coating Of the ice-cold mayonnaise-it must b
fresh from the ice-box-and sat II on tbs In
stants-1he Ostwr.