Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1890-10-15
nINTS, run THE CUISINE.

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 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, 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
Planned Oysters. Put oysters in 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 a quart of oysters,
season with butter. salt, pepper. and
little nutmeg Add 4 well beaten egg,
and half a 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 very
important article of food, not only on
account of their nutritive qualities, but
as well for their sIrtableness 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 a cup of milk, two cupfuls of sifted
| flour, with little salt, beat until smooth,
add 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
u m slices of salt pork, two small onions,
P7d three potatoes, and boil until nearly
| One Soak three dozen crackers, put
| four dozen oysters in the saucepan with
tho pork, add quart of milk, the crack
ers, little salt and pepper, boil one
minute.
Creole Deviled Oysters. Put a 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 little lemon juice
| and bake.
| Yet they are often spoiled in cooking,
and few cooks are 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 a 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 a thick,
clear block of ice, weighing eight or ten
! pounds. With n red-hot iron mark out
/ a space, leaving a wall of about ten
| inches. Melt out the centre from this.
J Empty out the water, and fill the space
with oysters. Place on fat dish, gar
nish with sliced lemon and punches of
fresh parsley.
| Oyster Saute. Drain two dozen oysters
and dry on a 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 on
the other. Serve on toast.
Oysters and Macaroni. Boil three
ounces of macaroni, cut in pieces. Put
a layer in the bottom of q baking dish,
then q layer of fresh raw oysters,
| sprinkle with salt, pepper and bits of
| 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 dozen
| oysters on to boil in their own liquor;
a. soon as they come to q boil, drain.
Put q pint of cream on to boil. Rub
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 of
| oysters in their own liquor, drain. Put
two ounces of butter in frying-pan, let
! melt, stir in flour to thicken, mix until
smooth, thin with a pint of milk, stir
until it boils, add the oysters, season with
salt and c.yenne pepper. Take from
the fire, add the lightly beaten yolks of
three eggs, with a tablespoonful of
chopped parsley.
Scalloped Oysters. Put q layer of
oysters in a 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. Pour
over half teacup each of oyster liquid
and rich milk. Bake in quick oven for
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 bread
crumbs, then in beaten egg; let stand
| fifteen minutes, and roll in grated bread
crumbs again, covering every part care
| fully. Fry in boiling grease. When
brown, take up carefully, and drain Oh
brown paper. Serve Immediately.
Garnish with chopped cucumber pickles
Oyster Salad. Take half gallon OF
| fresh oysters, the yolks of six hard
boiled eggs, and raw egg, two spoon
fuls of salad oil, two tablespoonfuls of
| mustard, with pepper. salt, one teacup