Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-09-06

rind. In another saucepan melt table,
spoonful of butter, rub smooth in tia ea-
spoonful of -four, add the strained liquor
and gill of hot cream. Lay in the oysters,
and as soon as they are heated through pour
over hot buttered toast into a hot dish. The
character OF this dish can be quite changed
for the better-by the addition OF few
mushrooms, and for these again an ingenious
cook has discovered cucumbers to be an ex-
cellent substitute. Peel large cucumber,
boil ten minutes in salted water, drain and
while hot cut in very thin slices, lightly
season each and drop it into the above oyster
stew five minutes before serving.
A frequently much abused dish, denomi-
mated oyster fritters, should be made In the
following manner: Make thin batter with
half q pint OF milk or milk and oyster
liquor, two eggs, little salt and mace and
-four. The oysters must have previously
been well drained. Dip one at time into
the batter, using tablespoon, and drop into
Kissing hot fat, either drippings or lard. II
the batter is too thin j. will spread on the
hot fat, and if too thick the fritters will be
tough. Try one, and if necessary thicken or
thin the batter. If oysters are minced for
tritters, as some cooks recommend, the result
is pasty unwbolesomeness.
DEvILED AND FRICASSEED.
Oysters may be very simply deviled in
their shells. Leave them in their deep
shells along with the liquor. season with
salt, pepper and cayenne and stand the
shells on a gridiron over. clear, hot fire.
They will be done when the boards begin to
curl.
Another method is to put the juice of 25
oysters over the fire and when it comes to q
boil add two ounces of butter, rubbed
smooth, with teaspoonful of flour, half a
saltspoonful of cayenne, saltspoonful each
of dry mustard and salt; simmer a moment.
lay in the oysters, and when hot through
pour into tureen.
Very appetizing are oysters deviled and
fried. Dip oysters that have been drained
and dried into shallow dish containing
melted butter, lemon juice and pepper sauce
in the proportion of one of each of the latter
to four of the former. Dip into crumbs,
then into beaten egg. again into crumbs and
fry in very hot fat Garnish with parsley,
cress, stoned or stuffed olives and earpels of
lemon.
To fricassee, put 30 oysters over the fire in
their liquor. Let the fire be brisk, and at
the first boil drain them and keep warm in a
hot tureen while you add to the liquor six
ounces of butter that have been rubbed to a
cream with three of -four; two saltspoonfuls
each of white pepper and mace, three of salt
and a couple of bay leaves; stir until it
thickens, add the beaten yolks of four eggs,
keep stirring until smooth and strain
through fine wire sieve upon the oysters,
which have been transferred to buttered
baking dish; sprinkle evenly with a teacup-
iul of fine bread crumbs and brown lightly
in quick oven. Here again you may at
tain an enviable variety by using half
cream and half oyster liquor.
A French innovation is to use half chicken
broth, boiled down thick and seasoned with
a handful of stewed and chopped mush-
rooms, only in this latter case you will write
down on your dinner card, "oysters Ia
poulette."
OYSTERS AND ONIONS.
A housekeeper who is of an enterprising
turn of mind and fond of experiment may
trv oysters and onions. Cut four small
white onions into dice and fry in butter until
they turn yellow; add more butter and salt,
white pepper, allspice and cayenne to taste,
then put in the oysters aud their juice, and
as soon as the boards of the oysters begin to
curl stir in minced parsley and pour into a
hot tureen.
For oysters and macaroni, butter a pud-
ding dish and line with bread crumbs; put
in layer of cooked macaroni; season with
butter, pepper, salt and a spoonful or two of
cooked mushrooms; add layer of fricasseed
oysters and SO continue until the dish is
nearly full; sprinkle thick with bread
crumbs, dot with bits OF butter and brown in
a quick oven.
Tripe and oysters is a favorite English
dish. Cut some ready prepared tripe into
small pieces and boil for one hour in milk
and water; drain and mix with two-thirds 8
its bulk of fricasseed oysters, cover with bread
crumbs, dot with butter and brown quickly.
Oyster loaves make dainty luncheon.
Cut the tops from some small, pointed round
French rolls; scrape out the crumbs and Try
them crisp in clarified butter. Dry the
shells of the rolls in an oven while you pre-
pare some oysters a la poulette, adding the
fried crumbs for thickening instead OF -four;
fill the rolls with this mixture. set on the
top and serve.
AN EPICURE'S DISH.
For the especial delectation of your hus-
band and his appreciative friends let me
mention the following ways of cooking
oysters, when am sure you will readily
agree that the last shall be first in point of
excellence: Your fire must be clear and
hot, and unless you have exceptional
kitchen facilities do not attempt to serve
more than two or three choice spirits. Have
some large, well cleansed oysters in their
shells, lay them on gridIron over the
brightest of Goals, the round side down. As
fast as they open transfer them to hot plates,
and let each guest remove the upper shell
for himself, dipping the choice morsel
within into savory condiment composed of
melted butter, lemon juice, salt and white
and red pepper.
Or you may place them, round side down,
in baking pan in a very hot oven. As
soon as they open take them out of their
she'll and lay upon slices of toast which
have been lightly dipped in boiling cream.
Put few drops of the above condiment on
each oyster, and garnish with cress and
o1,vac 20 ro,as