The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1891-01-21
The American Oyster.

Oysters are not only permanently es-
tablished as one of the most desirable
delicacies for the table, but the supply
of them is increasing so fast they
are likely to become a common article
of food. We give below a few dainty
ways of serving them:
OYSTERS ON THE SHELL.-After
washing them, put on hot Goals or on
top of a very hot stove or in the oven.
Open the shells with an oyster knife,
being careful not to spill the liquor
Have some toast ready on hot platter
and serve the oysters on that.
OYSTER FRITTERS.-Allo a quart
can OF good-sized oysters, pour off the
liquor and strain; add to it large cup
| full of sweet milk, three eggs well
beaten and little salt; then thicken
with -four to make batter; stir in the
oysters; have ready a kettle of hot
lard or suet; drop in large spoonful at
a time. Have ready coanderto drain
them in. Serve while hot.
PHILADELPHIA PANIED OYSTERS
Take four dozen oysters, oue-tOurth
pound of butter, half teacupful of
rolled cracker crumbs very liue), one
teaspOonful of salt, one-fourth tea
spoonful of white pepper and pinch
of cayenne pepper. Put the oysters
and their juice into porcelain kettle
over a hot fire, add the butter, salt, etc,
sift in the cracker-dust and stir until
mixed; let it boil one minute; then
| pour ii into soup tureen, cover and
serve hot.
OYSTER PATTIEs. For twenty-four
shells of puff paste allow two cans of
oysters and half pound of butter;
mix two spoonfuls of -four with the
butter; then melt and add little salt
aud pepper, a few capers, spoonful of
chopped parsley and little juice of
the oysters, Mix well together and
heat, put in the oysters and let boil one
minute. Skim out the oysters, beat the
yoks of three eggs, mix with a spoon.
full of cold water and stir into the sauce
Put two or three oysters into each patty
and dip sauce over each. Serve hot.
DREAMED OYsTERs.-Put twenty
five oysters in double kettle until the
glls curl (about ten minutes). Drain
and save one gill of the liquor. Put
two ounces of good butter into a sauce
pan. When melted, stir in two tea
spoonfuls of -four; mix without brown.
ing; add one gill of cream and the gil
of oyster liquor. Stir until it boils
add half teaspoonful of salt, dash OF
pepper and the oysters; cook one min.
ute and serve. Many people prefer tc
leave out the oyster liquor and use all
cream.
OYSTER OUTLETS. To one pound
of well-cooked veal allow One-tourtt
pound of butter and pint of fresh
oysters; drain through colander anC
dry, chop in mince meat bowl, thel
add the veal and chop together. Soal
two-thirds of a teacuptul of breaC
crumbs in the oyster liquor and mix
with the veal, season with salt and The
juice of one lemon. Beat the yolks OF
three eggs and stir into the mixture
beat the whites and one whole egg to
gether Make the mixture into thu
shape of outlets; dip them into the egg
then in fine cracker crumbs and fry il
hot fat. Drain and serve at once.
RAW OYsTERs.-Let fancy oyste
plates be set in the ice chest unit
needed. When ready to serve have
two or three soup plates filled will
cracked ice, throw dolly over the ic'
and place the oysters on top, or prepare
block of ice, set a warm haliron in tn,
center for two or three minutes unit
there is cavity large enough to holt
the oysters, put fringed napkin on
platter before placing the block of ic,
with parsley, place the oysters in tn,
ice and serve on the oyster plates whicl
have been in the ice chest. Cut lemons
lengthwise into eight equal parts anC
serve from fancy dish witt the oysters
NJ. j. Ashton in Ne,o York Observer.