Evening star. [volume] (Washington, D.C.) 1854-1972, 1886-03-20
HOW TO COOK An OYSTER.
A Man Who Knows All About the Bi.
valves Gives Solid Information for
Nothing.


"Oysters are now at their zenith" said q
Fulton market dealer to New York Mail and
Express reporter. 81 mean that they have
reached the perfection of condition. 1t has been
very successful season, and over 80 900 b1&-
rels of American oysters have been shipped
abroad. England takes the most of them
Talking about oysters, have you ever consid-
cred that while there are many thousands will
ing and able to eat them, there are very few
who know how to cook them? The best oyster
cook ever knew was an old coored woman at
Glencove, Long Island, where I was raised.
She had a way of making a stew that no one
else could successfully initiate. The first pro-
iessional oyster cook L can learn any
thing about was a colored man known
as Black Sam, who kept Il basement in
South street, near Oliver slip. In the old
Dutch days Broad street was an oyster mart
ana Pearl street was paved with oyster shells.
When Mr.. Dorlon, MIR. Shaffer and myself
started in business here in Fulton market,
dozen chairs, some crockery ware and a
range. 1t cost over 100000 to tit UP this place
as You see it to-day. But, talking about cook
Ing oysters, want to say right here that the
palmer oysters are cooked the better. oysters
don't wear any frills Now, in order to make
a , stew, put your oysters in the stewpan with
their own liquor, add n small piece OF butter,
some rolled cracker, and season with pepper
AID salt according to taste. Place over
hot fire, allow to come to a boiling heat
twice and serve in hot Dishes
Nv hen you want to fry oysters, dry them in
&C lean tower ana dip them in freShly-beaten
eggs and cracker dust. Have ready hot pan
on a hot fire with one portion OF butter to three
OF sweet lard; fry your oysters brown and serve
on a not dish. TO brOil oysters, prepare them
the same as tor frying; place on a brOiler over a.
slow fire until cooked; dip in melted butter and
serve on a hot dish. Planned oysters take a lit
ed and placed in a chatting dish or saucepan.
wi tn very small portion OF their own liquor
only, cooked about the same length of time as q
stew and served in deep hot dish with small
piece OF butter. Ii you want TO roast oysters,
place them on a hot fire in the shell with the
deep side down. They should always be served
on the halt-shell. Some people like escalloped
oysters, and here is the way TO COOK them: Put
your oysters in a deep dish with a small
portion OF butter and no liquor. Season
with salt and pepper, cover with rolled
cracker, bake in a hot oven and serve
in a hot dish. For an oyster omelet take twelve
large oysters, six eggs, one cup of milk, three
tablespoonsful OF butter, chopped barley, salt
and pepper. Chop the oysters very fine, and
beat the yelks and whites separately, the
whites until they stand in heap Put the
three tablespoonful of butter in frying pan
First stir in the milk into deep dish with the
yelks and seasoning; then add the chopped oys-
tiers, beating them well as you proceed, pour in
the melted butter and whip in the whites as
lightly as you can. Have the butter in the pan
as hot as possible; pour in your omelet batter
and brown both sides. This, when properly put
together, makes a most delicious breakfast
oinelet. Now you know almost as much about
cooking oysters as do myself, and would like
to have you let me know how you succeed as an
Oysterman."