The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1888-12-07
HOW TO COOK OYSTERS.
Appetizing Ways i'm Which to Prepare tn,
Toothsome Bivaive.

! Appetizing Ways in Which to Prepare the
| Toothsome Bivaive.
So long as the month has an ..r' in
| It, oysters are considered in season.
and many lovers of the plump white
bivalve have them almost constantly on
| their tables from September until May.
Some variations from the ordinary style
of cooking may be acceptable to some
who are tired of stewing and frying
them.
On n cold raw evening nothing will
be more appreciated for tea than plate
OF nicely griilcd oysters. If this is g
favorite dish, !: is well to keep 4 SOAP
stone griddle for the express purpose,
but a skillet or frying-pan will answer.
The oysters must be drained perfectly
dry. this being one of the secrets of
success. Ten hours is not too long 10
| let them stand in the colander, after al-
lowing stream of water to run on
them. and wiping them carefully with
thin cloth. When they are ready to
be cooked. have the griddle perfectly
warmed through, and grease it slighly
| with fresh butter. Lay on the oysters
and. as fast as they brown, turn them
with a spoon, not q fork, as pierre
ing lets out the juice. Serve On a very
no. dish with Il small piece of melted
butter.
Broiled oysters are served in the same
manner, and are delicious. If wiped dry
with a napkin, seasoned with pepper
and salt and broiled on Il wire-folding
gridiron, which should be frequently
turned.
A colored cook, famous for her
panned oysters. prepared them in this
manner: Drain the oysters. then wash
and wipe them dr.. In a shallow drip
ping-pan melt 4 large lump OF butter,
without allowing it to brown Throw
in the oysters and shake and stir them
constantly until they are sufficiently
cooked; then lay them on slices of
toast. arranged in a dish beforehand. 1t
is better to do q few at a time. and send
them to the table BY relays. SO that the
toast may rot become sodGen.
Oyster fricasee is another tempting
dish. The liquor is boiled. carefully
skinned and thickened with butter and
-four to the consistency of gravy. The
proportions are about one large table
spoonful of butter to scant one OF
flour. This must be stirred in very
slowly, to prevent its becoming lumpy.
Season with a triac of mace and chop
ped parsley; then add the oysters. and
stir constantly until they appear to be
well cooked through.
An oyster omeiet is quickly prepared.
Beat six eggs to light froth. Add half
a cup of cream. salt and pepper. Pour
into frying-pan, with tablespoonful
of butter, and drop in a dozen large
oysters. Fry a light brown. Double
over and send TO the table Immediately.
For oyster patties, make rich puff
paste and set on ice. Strain the oysters
and boil them with little of their own
liquid. Stir in butter, pepper, salt and
a trifle of cream. Roll out the crust
and line small tins whit. Place three
or four oysters in each, with little
juice. Cover with top crust, glaze
with an egg, and bake in a quick over.
Deviled oysters is dish too highly
seasoned to find favor with many, but
We give the recipe in case some would
like to try it: Put layer of raw oys-
tiers in a deep pan; then layer OF
bread crumbs. black and red pepper.
salt, butter, mustard and vinegar mixed
together. Alternate the layers until
the pan is full. Bake and serve with
sliced lsmon.-Anserjcan Aericulturist