Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1889-10-25
VERMONT PHd1NIN BRATTIEBORO
THE HOUSEHOLD.
several Nice WV. Of serving rhcm.

several Nice Ways of serving Them.
Cullei from Good housekeeping 'Chamor un
oysters
oysters Crrduted Take equal portions
Of oysters and cream, say pint OF each. q
small bit Of onion cut fine. a shred NJ mace,
a tablespoonful of flour. and salt and pep
per 10 taste Scald the onion and mace iu
the cream, and the oysters in their own lil.
uor until they curl Mix the flour with
little cold milk, and stir it into the cream
when it buils then skim out the onion and
mace from the cream drain the oyster,
from their liquor and add them To- the pre-
pared cream and serve Immediately
oyster FIHng for Pttties. Melt two
ounces Of butter. and stir into it three Ia
blespoonfuls of flour add this to a half pint
Of sweet cream which has been brought ~
"A boiling point and seasoned with pepper
and salt Cook three dozen large oysters
in their own broth till they are Just cooked
through then drain off the broth add the
oysters to the not cream sauce and til the
patties which should he made Of rich Pie.
crust
oyster FrittcrS. Drain of the liquor and
add 70 1t "A cupful of milk, three eggs. salt
and igrper and flour enough 10 make a
thick batter stir in the oysters drop from
IA large spoon into hot lard to fry
oyster Pc.-Line a huttered baking dish
with pastry aud place in it a layer of fine
large oysters Rub two tablespoonful, of
butter smooth with as much flour, aud put
small bits Of IL here and there on the ovs.
ters. Sprinkle with pepper and salt Fol
low this with another layer of oysters dot
ted with the butter and seasoned as before
Continue this process until the dish is full
Pour IN enough oyster liquor to I'LL the dish
within an inch of the top. and cover all
with a rich pastry. Bake until a delicate
brown, rub over with little butter or " hite
Of egg and serve hot
oysters B,oied Oysters can be broled
beautifully by rolling them in cracker.
crumbs, dipping IN melted butter. then roll
ing in fine bread crumbs, laying in "a wire
broier, and cooking quickly over a bright
| fire They should be seasoned and served
on hot platter
oysters Baied on Hdif-ShcH --Parboil %
| pint Of oysters In another saucepan put
/ ounce of butter. into which stir half an
ounce of flour and add the Juice of the ols
tiers If too thick add little water SEA
son with salt cayenne pepper, ii few hlts
OF butter and the Juice of one lemon add
| yolks of four eggs Wash the deep shells
Of the oysters and put IN each IA tablespoon
] lul vi Tue duoNe mixture . lhN Jut sueii~ al
ternately in baking pan strewn with flour,
so they will not tip over. Then lay ON,
oyster on each shell immersed IN the sauce.
sprinkle lightly with read-crumbs aud put
pat Of butter on each bake brown DO Il
brisk oven, and serve
oysters on TOuSt No. Chop fine It.
oysters add salt, pepper and little NUT
meg and let them come to a boil IN their
own liquor Beat the volks of two egg,
into gill of cream and add gradually {,
the oysters When set. pour the mixtur,
over slices of hot huttered toast, serving AT
once
oysters on Toust No Heat the liquor
of a pint of oysters and stir into it a table
spoonful of butter into which tablespoon
full of flour has been rubbed put iu th,
oysters and boil up once then add salt an,
pepper and cupful of cream Toast SIN
slices of bread and pour the oysters over 1t
Garnish the dish with lemons and gherku,
oysters Pichied-Iet the oysters come T.,
boil IN their own liquor then take then
out of the liquor and let them cool Pre-
pare cider vinegar toy boiling it with pep
pers, little salt. mace. cloves and nutmeg
and when cold pour 1t over the oysters
keep them in "a covered stone Jar