Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1885-12-04

FRICAssED OYsTERs.-Take table
spoonful of cream and the beaten yolk Of
an egg. Mix them we'll together, then
drain the liquor from a dozen oysters,
thicken it with butter and flour, add the
egg and cream, season to taste and sim
mer for five minutes. stirring all the time.
Lay ia the oysters, let them warm through.
then pour over slices of buttered toasts.
EsCALLOPED OYsTERs.--Butter some
scallop shells and line them with bread
crumbs soaked in milk. drain the oysters
and lay them in -four are enough for OF Q
SHELLY, season with pepper and Salt, cover
with thick layer of crumbs also soaked
in milk, put tiny bits of butter on the top
and bake in quick oven fifteen mlnutef.
BRoILED OYsTERs.-Many invalids
who objects to oysters in the shell can eat
them with relish when cooked in this
way. Drain the oysters from their liquor
and dry them in a napkin. Heat and well
butter gridirOn, season the oysters we'll,
lay them on and brown both sides. Serve
on very hot dish, with melted butter.
STEWED OYsTERs.-Take a pint of
milk, thi cken with a dessert spoonful of
corn flour, and stir in an ounce, of butter.
Season we'll, add a dozen oysters, and
stew gently for half an hour. When serv.
ing, garnish the stew with slppets of
bread soaked in lemon juice AID fried in
butter.
FRIED OYSrERS,- For this dish choose
the finest and fattest fish and drain them
from their moisture. Dip them carefully
in egg and bread crumbs; have the frying
pan quite hot and plenty of butter in it
enough, that is, to cover the oysters
Fry very quickly and delfcately, browning
both sides. This makes very nice entire
or good garnish for other fish.
STEAMED OYsTERs.-Lay them in a
potato steamer over boiling water, cover
with plate to keep the steam in, and
cook for ten minutes. Then serve quickly
in the shell and on very lot dish, with
fried brown bread and lemon or vinegar.
GIVE soft feed to poultry in the morning,
and the whole grains at night, excepting
little wheat or whole grains of corn
placed in the scratching place" in tie
forenoon to furnish employment during
the day.
BONE meal and crushed oyster shells
may he used generously in feeding fowls.
Placed by themselves. fowls will .devour
no more of this mixture than they natur-
ally require to assist in digestion, and to
help in forming the shells of eggs.
FEED the table scraps to the chickens
instead of throwing them to the pigs,
They are worth more to the poultry, ard
everythings that falls from the "a BILE. dry
crusts, vegetables. leavings, cooked meat
bits, and the like, are eagerly devoured by
old and young fowls.
FEED the morning meal to your fowls
warm. Scald the meal, boil and mash the
potatoes or turnips. and NIX these for the
early days feed.
EGGS packed in salt took the first prize
offered for preserved eggs at the Birming-
ham, England dairy show last year. The
salt and lime method is the one most used
by the large dealers.
IN cleaning paint. spots that will not
yiel to rubbing, or soap even-the spots
which look like small gashes cut through
the paint-may be removed by rubbing
lightly with damp cloth dipped in Soda
A BIT of porous paper is better TO,
polishing eyeglasses and spectacles than
anything else. The sort of paper upon
which newspapers are printed is the best.
Molsten the glasses and rub dry witt,
paper.
10 bo III