Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1890-02-07
THE HOUSEHOLD.
OYSTERS ~ VARIETY.
several TooihsOme Ways Of Preparing


several Toothsome ways Of Preparing
Them.
There are few housekeepers who do not
welcome the first appearance Of oysters in
the fall. and feel that an ever-ready and
desirable dainty has been lost from their
bills Of fare when the season is over for
these delicious bivalves can appropriately
appear at a dinner aud are equally suitable
for simple luncheon
The ease with which oysters can be
cooked, aud the variety of shapes they can
he made to assume are strong recommends.
tons in their favor TO all housekeepers who
have frequently, on account of an unex-
pected arrival, to add an extra dish to the
pre- arranged family dinner, or are obliged
to get up hasty luncheon for guest who
comes so long before the time of serving
the next meal that to make them wait I'M
til then for any refreshment for the Inner
man would seem the reverse of hospitable.
In these days there are few localities where
oysters may not be had, and so general is
their use that there are but few persons
who have not liking for them.
Perhaps the most common wav Of serv
ing oysters is in a stow or soup, but the va
rieties of dry stew, butter stew, and gen
uine soup are almost as great in number as
the cooks connecting them. The success of
oyster soup or stew depends on having it
seasoned exactly right, and the oysters
cooked just enough five minutes boiling
after that desirable end has been obtained
will cause the oysters to tougher and lose
that perfection which they will have if
served at just the right moment. To make
plain oyster soup, pour one quart Of cold
water over one quart of oysters, rinse out
the oysters, strain the water into kettle.
and set it over the fire. When it boils.
stir in half Il teaspoonful of salt, quarter
OF pound Of butter, and one .easpoonful
of flour mixed smoothly into two table
spoonfuls Of milk as soon as it boils add
the oysters and as soon as it boils again
pour off into tureen When more milk
is liked, follow the directions rs given
above, using one pint instead Of one quart
of water; when the soup is ready TO re
move from the fire, have one pint of boil.
ing milk in the tureen and pour the SCUM
to it. Oysters should never be boiled in
milk ; when milk is used in any quantity it
must he added after the soup is made
Dry stew is made by draining all ia.
uor from the oysters, and adding to il
enough water TO make one scant quarter of
cupful of liquid for each cupful of oys
tiers. For about one quart of oysters place
IN stew pan piece Of butter as large as
an egg as soon as it melts dredge in a lev
ell teaspoonful Of -four, and When slightly
Drowned add the liquor The moment the
liquor boils pour in the oysters Let them
boil one minute. A butter stew" is made
in exactly the same way, but the quantity
of butter is increased to half a pound
Dreamed oysters are made by carefully
bringing to the boiling point one quart Of
thick cream, and stewing in their own lin
uor one quart of oysters seasoned with
scant teaspoonful of salt. As soon as the
oysters are cooked pour them into tureen
and stir in the cream.
In seasoning, the quantity of salt must
be regulated by the amount Of butter used
and its sadness. Pepper should always be
added the last thing before the soup or stew
Is sent to the table Mace and nutmeg are
liked by some persons, but unless the tastes
of all the partakers are well known, it is
best to omit all seasoning except salt and
pepper. When cracker is to be used in the
soup, it may be rolled and added to the
soup while in the kettle, or large crackers
may be split, arranged in the tureen, and
the soup poured over them. Small squares
of toasted bread may he substituted for the
crackers.
Oysters prepared as follows have a deli
ciOus taste, which differs from that at
tanned by any other method of cooking.
Cut two thin slices of breakfast bacon into
narrow strips, and the strips into bits
about an inch long place them in shall
low frying pan and let them cook slowly to
"a crisp brown; then turn in pint Of oys-
ters drained free from all liquor. After
a minute or two stir them gently. Cook
about five minutes and serve on very hot
platter garnished with toasted crackers.
Oysters of the largest size must be Sc
lected for broling Drain them and Law
for few minutes in folded napkin to alb
sorb all moisture Rub little butter over
the gridiron and place the oysters on it be.
fore placing over the fire Sprinkle salt
over them, and broil first ON one side and
then on the other. Serve on hot platter
with drawn butter, or arrange small pieces
of toasted bread on the platter, turn the
oysters on, and pour over all sauce made
by simmering together the liquor, "a bit of
butter and enough -four to thicken 10 the
consistency Of cream. fine meshed wire
gridiron is the best for the purpose.
For an omelet allow one egg for twelve
small or six large oysters. Place the oys-
tiers in pan and let them simmer long
enough to draw out the liquor then drain
and chop fine Beat the eggs very light,
yolks and whites separately. To the yolks
add one tablespoonful of the liquor for each
egg, little salt and the minced oysters ;
beat together, stir in the whites lightly.
and turn into Il hot, buttered pan. As
soon as the underside is brown, roll up and
turn out on a hot platter.
Croquettes are very appetizing Season
one pint of chopped oysters prepared as in
directions for omelet, with pepper and salt
mixing well, Melt one tablespoonful of
BUTTER stir into it one tablespoonful of flour,
one-half cupful of oyster liquor and enough
rolled cracker moistened with boiling water
to make "a soft paste; add the chopped oys-
tiers, mix thoroughly, and let cool Form
into small cakes and fry in butter, or press
into egg shape, dip in egg and cracker, and
fry in boiling lard
For pie, line an earthern dish, such as
is used for buildings, with rich puff paste
rolled trifie thicker than for ordinary pie,
and set it in the oven long enough to near.
ly bake the crust. Stew enough oysters to
I'LL the pie. Stir into them one well beaten
egg, one heaping teaspoonfdl of flour, and
two tablespoonfuls of rolled cracker. Pour
into the crust and cover with a top crust
rolled as thin as paper. The oysters should
be boiling hot when the egg, cracker and
and flour are added. After the pie is re-
turned to the oven, it should remain lust
N. IL