Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-01-13
HINTS FOR THE CUISINE.

ana Dutter.
Oysters Roasted in TIE Shell. Wash
t,e shells clean, and wipe dry. Put in
baking pan, and set inside the stove
twenty-five minutes. Serve on hr'
dishes. with butter, pepper and salt.
Curried Oysters. Put oyster liquor
in saucepan from quart of oysters
add half a teacup of butter, two table
spoonfuls of flour, and one of curry
powder, let boil, add the oysters, and
serve.
Oyster Pates. Stew some oysters in
"A little of their own liquor, add cream,
butter, a little nutmeg, pepper and salt.
Let cool. Have shells of puff paste, or
little cases, prepared, lay two or three
oysters in each, and pour in the gravy.
Planned Oysters. Put oysters in a col
ander To drain. Put an iron pan over
the fire, let heat very hot, throw in the
oysters, and shake and stir until they
boil. Season with salt, pepper and
butter. Dish up and serve Immediately.
rich crust Put in a quart of oysters,
season with butter, salt, pepper. and
little nutmeg. Add a well beaten egg,
and half a pint of crushed crackers,
pour in the oyster liquor, cover the top
with crust and bake brown.
Oysters, the ever-ready resource of
American housekeepers, form a very
important article of food, not only on
account of their nutritive qualities, but
4 r .l IL - Ill
casions and the great variety of ways in
which they may be served.
Oyster Fritters. Chop three dozen
oysters fine. Beat two eggs until light,
add cup of milk, two cupfuls of sifted
flour, with little salt, beat until smooth,
add a small spoonful of baking powder,
and the oysters, stir. and drop by spoon
fuls in the boiling lard. Brown on bot''
sides.
Oyster Chowder. Take three very
thin slices of salt pork, two small onions,
and three potatoes, and boil until nearly
done. Soak three dozen crackers, put
four dozen oysters in the saucepan with
the pork, add a quart of milk, the crack
ers, little salt and pepper, boil or
minute.
Creole Deviled Oysters. Put layer
of oysters in a shallow baking pan,
spread with bread crumbs, bits of butter,
mustard and vinegar, season with alt
and pepper, put in the pan in alternate
layers, put bread crumbs and butter on
top, squeeze over little lemon juice
and bake.
Yet they are often spoiled in cooking,
and few cooks are familiar with the diff
ferent modes of preparing them. As
many new and excellent recipes for
cooking oysters have lately been intro
duced, we give them, with old and re-
liable ones, for the benefit of all lovers
of these delicious bivalves.
Oyster Stew. Put quart of fresh
oysters in their own liquid in a saucepan,
set on the fire, let heat very hot, but not
boil, take out the oysters, add half a
pint of rich milk to the liquor, season
with salt and pepper to taste, add large
tablespoonful of butter. When well
heated pour over the oysters and serve.
Oysters served on ice Take thick,
clear block of ice, weighing eight or ten
pounds. With a red-hot iron mark out
space, leaving a wall of about ten
inches. Melt out the centre from this.
Empty out the water, and fill the space
with oysters. Place on fiat dish, gar
nish with sliced lemon and punches o.
fresh parsley.
Oyster Ssute. Drain two dozen oysters
and dry on coarse cloth. Sprinkle
with salt and pepper, and roll in cracker
meal Put two or three slices of bacon
In frying pan and fry all the grease
out. Take up the bacon and cover the
bottom of the pan with oysters. When
brown on one side turn and brown OF
the other. Serve on toast.
Oysters and Macaroni Boil three
ounces of macaroni, cut in pieces. Pu
layer in the bottom of a baking dish
then layer of fresh raw oysters
sprinkle with salt, pepper and bits o.
butter, add another layer of macaroni
continue until the dish is full, sprinkle
the top with grated cheese, lay over bit
of butter, and bake until brown.
Creamed Oysters. Put three dozer
oysters on to boil in their own liquor
as soon as they come to a boil, drain
Put pint of cream on to boil. Rul
two ounces of butter and two tablespoon
fuls of flour together, and add to tn
cream. Stir until it thickens, add tn
oysters, season with salt and pepper
stir and heat. Serve Immediately.
Fricassee of Oysters. Boil a quart o
oysters in their own liquor, drain. Pu
two ounces of butter in a frying-pan lie
melt, stir in flour to thicken, mix unit
smooth, thin with a pint of milk, sti
until it boils, add the oysters, season witt
salt and cayenne pepper. Take iron
the fire, add the lightly beaten yolks o
three eggs, with a tablespoonful >
chopped parsley.
Scalloped Oysters. Put a layer o
oysters in baking dish, cover with
thick LAYER of bread crumbs (st;Le)
spread over with bits of butter, seaso
with pepper and salt, add another laye
of oysters. Continue till the dish
full. Put bread crumbs on top. POu
over half toacup each of oyster liqui
and rich milk. Bake in quick oven fo
fifteen minutes, until brown. Serv
Immediately.
Fried Oysters. Select fine large oy:
ters. Drain and dry them. DO NJ
pierce with fork Season with sa
and pepper. Dip first in grated brea
crumbs, then in beaten egg; let stan
fifteen minutes, and roll in grated brea
crumbs again, covering every part carr
fully. Fry in boiling grease. Whe
brown, take up carefully, and drain c
brown paper. Serve immediatel.
Garnish with chopped cucumber pickle
Oyster Salad. Take half gallon
fresh oysters, the yolks of six han
boiled eggs, and raw egg, two spOol
fuls of salad oil, two tablespoonfuls
,,,,st.rJ with nannar salt one teacI