Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1888-01-21
THE COOK.
Choice Recipes.
FURNISHED By Fl. NJ Kinsley, tho Famous

Choice Recipes.
FURNISHED By Fl. M. Kinsley, tho Famous
Chicago Cdterer]
OYSTERS LA PoULETTE.-Take two
dozen fresh oysters and boil them in thei'
own liquor. Strain this liquor and str
into it tablespoonful of flour, and tho
same amount of butter, after mixing them,
and let it come to boil, seasoning with
salt and pepper. Beat the yelk of an egg
with the juice of lemon, and stir quickly
into the sauce. Strain and pour it over
the oysters, when they will be ready to
serve upon toast, which should be previ-
ously prepared.
FRIED OYsTERs.-Melt cupful of good
butter and strain into frying pan, adding
half cup of olive oil and have the pan
hot to fry the oysters. Place as many
large fresh oysters as are needed upon q
napkin SO as to absorb all the liquor, then
roll them in powdered crackers or bread
crumbs. Beat up three eggs, and add a
tablespoonful of milk with salt and pep
per. Dip the oysters in these prepared
eggs, and again roll them in crumbs, Place
than on plate one by one, but not one
upon another, and when they are all
Dreaded fry them in hot butter and oil to q
golden brown color. These fried oysters
SO deiiciously prepared should then be
served on napkin covering platter.
EsCALLoPED OYsTERs.-After moisten-
ing with butter small pan sprinkle the
bottom Of it with cracker crumbs. Strain
the oysters required; season with salt,
pepper, little nutmeg, and Worcester
shire sauce. Melt some good butter. Fill
your pan, alternately. with one layer OF
oysters and cracker crumbs, besprinking
each layer of the crumbs with the melted
butter prepared, and having the top layer
of crumbs, and put it in the oven to bake.
pan containing four dozen oysters, three
layes deep, would require half-hour's
baking.
OYSTERS LA MILANAIsF.-Fry the
oysters, as per recipe given, and prepare
the milanaise to be served with them in the
following manner: Boil half pound of
macaroni in hot water, and when done
place in cool water. Cut q half pound
of lean ham or smoked tongue in oblong
squares, mix in half-p of tomato sauce,
add salt and pepper to taste and little
nutmeg. Then mix In the macaroni, after
cutting in half-inch pieces, with few
sliced mushrooms, half can of fresh to-
matoes, off which fine liquor should be
strained, q little grated Parmesan or
American cheese; put in saucepan and stir
we'll while heating. As soon as hot it will
be ready for the table.
SHRIMP SALAD.-Take one can Of
shrimps, and after cleaning the shrimps h
cold water cut them in two. Take three
hard-boiled eggs, cut each of them in
about sixteen pieces, and cut two pickles
in small square pieces. Place the shrimps,
eggs, and pickles in bowl, placing with
them large spoontnl of capers, half q
dozen olives cut ia long strip pieces, and
mix with the following dressing: Boil one
half pint Of vinegar and put in one-haif
cup Of butter. Rub the yelks Of six hard
boiled eggs very fine and mix with the
yelks OF two raw eggs, and put in with q
teaspoonful of mustard teaspoonful OF
salt and pepper together, and stir in one
half cup of cream. Stir this preparation
into the boiling vinegar. Take from the
fire, and continue stirring. until it gets
thick and then set aside to cool, and when
cold Il II ready toiserve. Should it be too
thick reduce With a little lHaat cream.