The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-08-16

cells into pieces of three, inches in length,
put them into a stew pan and cover them
with Rhine wine or two-thirds water and
one-third vinegar, add fifteen oysters, two
onion quartered, six cloves, three stalks
celery. a pinch of cayenne pepper and salt
to taste. Stew the cells one hour. remove
them from the dish, strain the liquor. Put
it back into the saucepan with a gill OF
cream and an ounce of butter rolled in
flour, simmer gently a few minutes, pour
over the fish, and you have a dish for a
king.
Stewed cells are great favorites with
gourmets cooked as follows: Cut into
three-inch pieces two pounds of medium
sized cleaned cells. Rub the inside of each
piece with salt. Let stand half an hour,
then parboil them. Boil an onion in a
the cells from the water and add them to
the milk. Season with half a teaspoonful
of chopped parsley, salt and pepper and
the smallest bit of mace. Simmer until the
flesh falls from the bones.
Fried cells should be slightly sailed before
cooking them. Do not cover them with
batter but dredse them with just -four
enough to absorb all moisture, then cover
them with boiling lard.
AS for the Thousand and one recipes for
cooking an oyster, no one need tell Al
American hostess much on that subject.
Raw, roasted, boiled, stewed, scalloped
and baked in patties, what so savory az the
opened with care by an expert. for the bits
of shell are dangerous. If eaten raw,
pieces of lemon should be served with them,
Plates Of majolioa to hold five or seven oys-
tsrs are now to lie bought at all the best
crockery shops.
should be added, and the whole mixture
done in a silver dish over an alcohol lamp.
Broiled oysters should DO dipped first in
melted butter. then in bread crumbs, then
put in a very fine wire gridiron, and broiled
over a bright bed of Goals. Scalloped
oysters should be carefully dried with a
clean napkin, then laid in a deep dish
on a bed of crumbs, fresh butter. all sof-
tened by the liquid of the oyster. then a
layer of oysters and a layer of crumbs
should follow each other, with little wal
nuts of butter put between. The mixture
should be put in a very hot oven and baked
of a delicate brown. but not dried.
The plain fried oyster is very popular but
1t should not be cooked in small houses
just before an entertainment, as the fra
GRANGE il not nppetizinr. 10 dip them in
egg battor. then in crumbs and fry them in
drippings Is Il common and good fashion; u
more elaborate fashion is to beat up the
yoelk OF four eggs with three tablespoonfuls
OF sweet oil. and season them with tea
spoonful of salt, and salt spoonful of cay
enne pepper, beat up thoroughly, dip each
oyster in this mixture and then in bread
crumbs, fry in hot oil. The best and most
elegant way of cooking an oyster is, "a la
pou!ette." Scald the oysters in their own
liquor, drain them and add to the liquor.
salt, half an ouoe of butter, the juice of
half u lemon, a gill of cream. and n tea
spoonful of dissolved flour. Beat the yolk
Of one egg, and add to the sauce, STIR until
the snuce thickens, place the oysters on a
hot dish, pour the sauce over them, add a
little chopped parsley and serve.
A simpler and more primitive but excel
lent way of eating oysters is to clean tho
shells thoroughly and place them in the
Goals in an open fireplace or to roast them
in hot ashes until tho shells snap open.
When tho oyster departs then the clam
takos his place, and ia delicious as an "nvant
gout," or an appetizer at u dinner.
Ii CLANS are broiled IL must be- done
quickly. else they become hard and indi-
Qestible.
The soft-shelled clam, soalloped. 10 a good