The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1892-02-10
One Cooks Oyster Recipes.

Away back in the days of Roman
Augustus, the oyster was regarded as
luxury, for Sergius Orata, who lived at
that time, is said to have been the first
man to form artificial oyster beds, which
proves that they were esteemed as food.
No wonder the world is 80 fond of the
"luscious biValve," since it has had so
long time in which to acquire the
taste. Oysters are relished by most
persons in the raw state, and, unlike
many kinds of raw food, they are per-
feclly digestible. A little pepper and
salt, and dash of lemon juice or vine
gar make them palatable, and with
plate of crackers and pat of butter one
may make cut delicious meal from
them.
OYSTER SoUP.-Next TO raw oysters
il is probable that an oyster soup or
stew is the most popular mode OF u'ing
this delicious mollusk. An appealing
soup may be made as follows: Drain
two quarts of oysters, examir them
carefully, and reject all bits of shell.
Put The liquor in a kettle, let it come to
boil and skim. Heat three pints of
rich milk with three ounces of butter.
when hot, add one and one-half ounces
of -four which has been stirred smooth
in little cold milk. Mix this with the
oyster liquor, add the oysters, and as
soon as they are plump remove from
the stove. Use sat and pepper to
taste. Heat the crackers which should
be served with this soup.
OYSTER PATTIEs.-Line patty pans
with puff paste, ill with bread crumbs
and bake until brown. Remove the
crumbs, and fill the shells with the fol.
lowing preparations Put one quart of
drained oysters in a baking dish,
sprinkle with pepper and salt, and add
little butter. Bake in hot oven un-
til The oysters begin TO curl. Scald one
pint of milk, aud add one large tea
spoonful of corn starch, wet up in cold
milk. When it boils, add large piece
of butter and salt to taste. If not
thick enough, add little more corn
starch. Put in the oysters, and it is
ready for the shells. Spread a napkin
on warm platter, and pile the patties
in it.
OYSTER PIE.-Wash and drain one
quart of oysters. Line deep dish with
nice pastry. Put in it alternate layers
of oy sters and bread or cracker crumbs,
sprinkling each layer of oyst rs with
salt and pepper and slightly moistening
each layer of crumbs with hot cream
Dot the top layer with pieces of butter,
and pour over the whole pint of milk
in which the well-beaten yolks of three
eggs have been stirred. Cover with
another crust and bake.
OYSTERS ON TOAST Put half a cup
full of butter, half a cupful of milk, aud
half a cupful Of water in a spider, with
little salt and pepper. When nearly
boiling, add one teaspoonful of Fl ur
previously wet up with cold milk. Let
ii come to boil, then add one pint of
oysters. Pour the mixture over neat
slices of toasted bread, or on toasted
crackers.
FRICAssED OYSTERS. Take two
quarts of oysters, one cupful of butter,
half a cupful Of cream, the we'll beaten
whites of two eggs, two tablespoonfuls
Of chopped parsley, and pepper and
salt to taste. Heat the butter in fry.
ing pan, and put in the oysters. When
heated through, add the other ingred.
tents. Serve hot.
FRIED OYsTERs.-Selectn nice, plump
count oysters, drain aud remove all bits
Of shell. Roll them in powdered
cracker crumbs, and fry in very hot
butter until brown. Put an edge oil
parsley leaves around the platter, and
serve with slices of lemon.
OYSTER PATTIEs, No. 2.-One pint
OF oysters chopped fine. add the liquor
from them, previously strained, with
one bowlful OF cracker crumbs and one
egg. Mould into small Gales, and fry
until brown in butter,