Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-02-09
HONENAKERS COLUMN.


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ovsrGRs-vARgvv m PREPARING,
Oysters form IN important article oil
food. not only on account OF their M
tritl,e qualities, bot ~ well for The eass
with which they may becooked and serv'
I'd. Yet many housekeepcrs scsm V
norant Of the ar of properly csckins
oysters, and viii serve them half raw In
soup, burnt and greasy when fried, over
done and lmperfcctly seasoned when
brolled or escalioped. A few sugRes'
tions oa the subject, Will, therefore. b
useful at this season Ut the year, when
the delicious blvAlves will he found
abundant In our markets.
In no way are oysters more whole.
some and scceptable than when served
from the she'll, raw. To be eaten thus
they should he fresh aud very cold. \
pretty way to serve them IL "a make IN
excavation In q large block 10 Ice, Ia
which Get q glass dlsh Of oysters, which
should be sprinkied with pepper and
salt and garni.he,i With ALLEGED lemon,
To properly stew oysters, put q quart,
free from liquor. In . saucepan With
pepper aud salt, and Vet simmer ten
minutes; then add the liquor, Jet heat,
take up the oysters, put In heated bowl
Nth two dorm hroken crackers aud q
quarter of q pound OF butter, pour ovei
the boiling liquor, les stand i've minutes
aud serve.
An old, forloru southern recipe for
stewing oysters, called Maryland stew,
l. very sppetiying. To make u, Put the
oyster liquor In = saucepan aud Jet elm
mer ten minutes, rub the yolks at thrrs
hsri-boil~d eggs and one spoonful al
-four together, add half q pound of but
ter, q little pepper and the juice al one
lemon with the oysters. i,et boil thrcs
minutes and serve.
Brollei oysters, served on toast, srs
very dainty Tor breakfast. They should
l.c placed on an oyster.hroiler and al
over bright hrc, taken up, dipp~si 10
melted butter, laid back on t"e .,idirou
aud turned until slightly btuw ned
when done, take up, place over butter
81 .liccs % toast aud serve With grate,
horse-radi.h.
10 fry oysters, select large. frc.i
ones; have ready grated crackers, u
which mix little sait; roll each oyste'
Ia II and lay on q board; YET stand hfteet
minutes, then dip In beaten egg and rol
again In the cracker meal. LIT stan,
half an hour. aud fry brown Ia boiling
lard. ser,. very hot.
To c.csllop oysters, crush dofet
frc.h crackers, put . layer In the bot,
tom 10 . huitercd dish, mois,en viii
the oyster liquor aud little cream, thet
put over = layer of oysters, sprinki'
With ALT, PEPPER and butter, co,-I
With crackers, then another layer al
oysters until the di.h !. filled. Heat a.
81, with batter and finely grated crack
81 aud spread GA top, sst In the oven fo'
twenty minutes.
small, inferior oyster. may b. msd'
Into dainty, spI~,irlng dl.he., such a.
oyster frl,ter., omelst, ps,es, pie, Gro
QUOTES, cho~dcr and salads, At a ,cr,
.mall cost, and will give variety 10 ,h'
table AZ thl. .ea.on ~ the YEAR.
For fritiers. b.s; three eggs In q cup
ful ~ new milk. season With salt ans
pepper and add hoar enough Ia make /
.iif halter. drop Que oyster NJ time Ia
IA. halter. take cut and fry In boilins
lard.
To make croque,ies, tax. two dore'
oysters and put on Ia boil In their owt
liquor for I've minutes. Take from tn
firc aud drain, chop fin. put la q small
saucepan half q tincupful 10 cr-su
and oyster juice each; rub two table
spoonful. of nour aud one of butter "a
gvthef; add With the oysters Ia tie boil
lng liquor. and siir over the mr., until
thick adj the yclks 81 two egg, tak'
from the firv, season Nth q Tablespoon
iul % chopped parsley, sal,, cayenn'
and nutmeg mix well and turn out Il
cool. When cold, form Into croqueite-
dip fir-t la t-atcn cgg, thru Ia brcsd
crumbs, aud fry Ia boiling Lard.