Connecticut western news., 1889-12-11
HINTS FOR THE CUISINE.

HINTS FOR THE CUISINE.
 Steamed Oysters. Lay some oysters in the shell in steamer, set over a pot of boiling water, until the shells open. Serve at once with little salt, pepper and butter.
 Oysters Roasted in the Shell. Wash the shells clean, and wipe dry. Put in baking pan, and set inside the stove twenty-five minutes. Serve on hot dishes, with butter, pepper and salt.
 Curried Oysters. Put oyster liquor in a saucepan from a quart of oysters, add half teacup of butter, two table spoonfuls of flour, and one of curry powder, let boil, add the oysters, and serve.
 Oyster Pates. Stew some oysters in a little of their own liquor, add cream, butter, a little nutmeg, pepper and salt. Let cool. Have shells of puff paste, or little cases, prepared, lay two or three oysters in each, and pour in the gravy.
 Famed Oysters. Put oysters in a col ander to drain. Put an iron pan over the fire, let heat very hot, throw in the oysters, and shake and stir until they boil. Season with salt, pepper and butter. Dish up and serve immediately.
 Oyster Pie. Line deep pan with rich crust. Put in quart of oysters, season with butter, salt, pepper. and 8 little nutmeg. Add well beaten egg, and half pint of crushed crackers, pour in the oyster liquor, cover the top with crust and bake brown.
 Oysters, the ever-ready resource of American housekeepers, form 8 very important article of food, not only on account of their nutritive qualities, but as we'll for their suitableness to all oc- casions and the great variety of ways in which they may be served.
 Oyster Fritters. Chop three dozen oysters fine. Beat two eggs until light, add cup of milk, two cupfuls of sifted flour, with little salt, beat until smooth, add a small spoonful of baking powder, and the oysters, stir, and drop by spoon fuls in the boiling lard. Brown on both sides.
 Oyster Chowder. Take three very thin slices of salt pork, two small onions, and three potatoes, and boil until nearly done Soak three dozen crackers, put four dozen oysters in the saucepan with the pork, add quart of milk. the crack. CTS, little salt and pepper, boil one minute.
 Creole Deviled Oysters. Put layer of oysters in shallow baking pan, spread with bread crumbs, bits of butter, mustard and vinegar, season with alt and pepper, put in the pan in alternate layers, put bread crumbs and butter on top, squeeze over a little lemon juice and bake.
 Yet they are often spoiled in cooking, and few cooks arc familiar with the diff ferent modes of preparing them. As many new and excellent recipes for cooking oysters have lately been intro duced, we give them. with old and re- liable ones, for the benefit of all lovers of these delicious bivalves.
 Oyster Stew. Put quart of fresh oysters in their own liquid in a saucepan, set on the fire, let heat very hot, but not boil, take out the oysters, add half a pint of rich milk to the liquor, season with salt and pepper to taste, add large tablespoonful of butter. When well heated pour over the oysters and serve.
 Oysters served on ice. Take thick, clear block of ice, weighing eight or ten pounds. With red-hot iron mark out a space, leaving wall of about ten inches. Melt out the centre from this. Empty out the water, and fill the space with oysters. Place on a flat dish, gar nish with sliced lemon and punches o1 fresh parsley.
 Oyster Saute. Drain two dozen oysters and dry on coarse cloth. Sprinkle with salt and pepper, and roll in cracker meal. Put two or three slices of bacon in frying pan and fry all the grease out. Take up the bacon and cover the bottom of the pan with oysters. When brown on one side turn and brown or the other. Serve on toast.
 Oysters and Macaroni. Boil three ounces of macaroni, cut in pieces. Put a layer in the bottom of baking dish, then layer of fresh raw oysters, sprinkle with salt, pepper and bits oi butter, add another layer of macaroni, continue until the dish is full, sprinkle the top with grated cheese, lay over bits of butter, and bake until brown.
 Creamed Oysters. Put three dozer oysters on to boil in their own liquor as soon as they come to a boil, drain Put pint of cream on to boil. Rut two ounces of butter and two tablespoon. fuls of flour together, and add to the cream. Stir until it thickens, add the oysters, season with salt and pepper stir and heat. Serve immediately.
 Fricassee of Oysters. Boil quart o1 oysters in their own liquor, drain. Put two ounces of butter in frying pan, le, melt, stir in four to thicken, mix until smooth, thin with 8 pint of milk, stil until it boils, add the oysters, season with salt and cayenne pepper. Take from the fire, add the lightly beaten yolks o1 three eggs, with a tablespoonful o1 chopped parsley.
 Scalloped Oysters. Put layer o1 oysters in baking dish, cover with a thick layer of bread crumbs (stale) {; spread over with bits of butter, season with pepper and salt, add another layer of oysters. Continue till the dish is full. Put bread crumbs on top. Pou1 over half a teacup each of oyster liquid and rich milk. Bake in quick oven fol fifteen minutes, until brown. Serve immediately.
 Fried Oysters. Select fine large oys. ters. Drain and dry them. Do not pierce with fork. Season with salt and pepper. Dip first in grated breaG