Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1889-10-08


l. selicitssi. Address fsiitsr iIostsAsrHs'
,otrss. oxford democrat, Part, Maine.
sHGll FISH.
fmEp OisfEHs.--for twelve oysters
beat three eggs, add onc-half teacup 81
sweet milk aud little salt: take the
oysters from the broth aud lay them In
a colander a. daln. then, one by one,
dip thrm Into the eggs aud then Into the
cracker crumbs. prepared very fine, then
agsin Into the eggs and again Into the
cracker. Have your frylng-pan aud Eat
scorchlng hot, aud Try quickly. delicate
brown; lay leaves ~ cclery on a warm
dish AMI serve very hot.
fniEp OisrIRs, No. a.-usc for fry
Ing the largest aud best oysters. Take
them carefully from the liquor aud Law
them on soft cloth and press another
upon them tn absorb all moisture. have
ready several beaten eggs, salted, aud a
ilsh ~ very fine cracker crumbs. In the
frylng.pan heat enough nice. SWEET but
ter to cover the oyster. entirely. Zip
each oyster la the egg. and then IN the
cracker crumbs until we'll incustei With
the latter. then drip them carefully Into
the frying-pan, and fry quickly to light
brown. The frying u a quick process,
snd care should be- taken Ia have the but
ter very hot without burning w.. before
the oysters are pat I'm. do not lee them
rrmain la the frying.pan moment after
they are done bat serve at onc- on q hot
di.h.
ONstTR furTrRs. -Dmln OF the liq-
nor from the oysters, and o. a cup II this
add the same quantity II SWEET milk.
thrrr egg. little ALT. aud flour enough
for thin batter. Chop the oysters ani
silr Int the batter. Have rrady la the
frying-pan a mixture ~ hot hui and hut
ter. heat very hot and drop the batter
IN hy tahle-spoontuls. Test u first hy
Tablespoonful to scc u the larl l. hot
enough aud the halter ~ the right con
slstcncy. Take quickly from the pan a.
soou a. they arr done to pleasing yell
low brown, aud serve very hot.
OistTH rurTTHs, No. 2.--Drain ofi
the ~ .icf liquor. boil aud skim, aud io
a cup ~ II add a cupful II sweet milk.
thru" egg, -ali and -four for a fairly
Thick batter. Have hot butter or beef
drippings In kettle; stir the oysters
into the batter whole. and drop into the
hot Cat hy the spoonful. Que oyster Ca
each spoonful ~ halter. Tho oysters
.hould D. large aud plump. 1T the frii-
ter. Try H. q delicate brown and serve
piping hot.
EscAtorIp OIsTTRs. and roll
several handfuls % Boston or other
crackers, pat a layrr In the bottom ~ a
pudding di.h; have ready a mixture ~
the oyster liquor AMI milk warmed. ani
vet The cracker. With thl.. neCk With
hit 81 butter. add a LAYER ~ oysters,
sprinkle thr.s With ALT AMI add hit IL
butter. continue this pfcc'..s, alternat-
ing lsyrrs If cracker crumbs ani oy.isrs
until The dish I. fall. having the lasi Law
rr crarl.rs. thicker than th. ri. lleat
au cgg Into The mixture ~ milk and oys-
ter liquor aud pour this over The crumbs
aud nearly cover them With tins bit of
butter. cover the lish. placr Ia a heat
"a oven anil lakc half an hour. thsn ~
move The cp,et and brown quickly.
serve hot.
EscAtortp Oi~riu-, No. 3.-lhc-
in the oven teeuiY soda crackers and
heat tlll crisp enough a. roll hnc. Drain
the liquor frum one quart ~ oysters
into baking dl.h pat a laNer ~ cracker
crumbs luicfsper.si with hlts ~ butler
ihr 40. II nutmeg. then layer ~
o1Isrs. .prinklrl With .alt. cuniinur
thl. pfoc-.. until an the oyster. arr a.
81. and nnisl With e LAYER ~ cracker
crumbs. Aunuui The sllcs ~ the dish
place a. ruN of split batter ca,krrs, this
viii form thr r.calup. Adj a cup ~
sWcri milk or cr,am io The oyster liquor
aud pour over 40. adding bit ~ butter
o. The top. BAKE to q uicc brown.
when nearly dons anil iust i~four ssr,-
ing. glaze with the vhiir - au egg an,i
carni.h vi th parsley or celery leaves.
EscALortpO tsrIE. WIN MAcAHuNi.
Take oue-half pouud ~ macaruui, one
pint ~ oysier.. ons-htlf cup ~ butter,
ouc aud unr-h,lf cups 81 sssrt milk. two
egg. one cup ~ cracker az bread crumbs
nnd ALT a. taste Br,ak the mayaruni
De .mall pic,cs. pat " into boiling water
aud ,nok until tender. skim u cut. pat
pan ~ II On the hpttnm ~ a battered
dish, put The oy.iers and liquor on THE.
With hits II butter. add tie remainder 81
the mscaroni. heat the egg. we'll, mix
With the milk and Isour over. spreading
the cracker crumbs over the top. Bakr
in a bot oven until brown on top.
REnup OYSTERS. - S-Lri large.
plump oysters. drain ~ the liquor and
wil- IRIS. sprinkle With ALT AMI hruil un
= smsll griiirou made fur this pu1soss.
m suu wish thr oysters brown Nou can
dr,.ler With nour some think tai.
help. Ca rrtaln the juicr.. while other du
not Ike the crust formed by the Hour.
"A
YOUR firc clear AMI hot. N the oyster.
drip. remove from the frr until M"
smoke has passrd away. Brui quickly,
aud serve hot, putting a plccr II butter
The slf. 20 pea On each oyster.
BRuttIp OisrIns, Nu. s.-pry hrgr
selected oyster. Ia napkin, dip cach
Que la melted batter aud then roll w fiuc
cracker crumbs. lie fine folding Wirr
hruiler, aud bruil over clear hot fir
from i've e. seven minutes. Serve I'm
mcllicly Ia a ho, di.h With butter AMI
SALT
BEouTp oisrIRs ~ UiI llALI-
SHELL.-Ssle,t large shells. clean with
brush. open, saving the juic-. pat the
oyster. Ia boiling water Tor few min
uies. remove aud put each oyster CA a
half-.hell With the juice ani place on a
gtiiiron over hot lire; when they h''-
gin a. boil season With ALT aud butter.
serve bot ou thr half-shell with a drop
~ lemon juice on each.
CRTAN OisTiRs en- TIr ilAiT-SuTtL.
Pour into dish cup ~ hot water
one ~ milk aud one ~ cream. ALT Ia
taste: place the miNturr la q kettle 81
hot water until Il boll.. then .tlr Ia two
tablespoonful. ~ butter; take from the
iirr. vet two tblespOonful- ~ arrow
root. rice -four or corn starrh with cold
milk aud -tlr into the mixture. Have
your she'll. washed aud battered aud
las a large oyster la each. Clam shells
arr bet because larger aud more regular
IN shape. Plac, the shells with an oys-
ter la each. la large dripplng-pan. II
they do not keep their allotted place
prop them up with bit. ~ she'll or clean
pebbles. Stir the cream briskly aud flll
each she'll with ", taking great care not
o. spill any In a.. pan. Bake from I've
o. ten minutes after the shells b.comc
| NgrV waru III urgfgFTel the uy.fer