Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-02-04

salt enough Of itself. Egg with dried beef
are supposed to be served ON toast, but they
are just as good without.
II your chatting dish is deep enough, ron will
not need any instructions about boiling eggs.
Fried eggs are cooked very easily by break
ing the eggs into hot butter, which should be
just enough to cover the bottom Of the pan,
and care should be taken that the yolks Of the
eggs are preserved intact Poached eggs are
| cooked in water in which little salt Is dis
| solved, and the hot water is poured over the
egg spoonful at time 30 that it shall be
thoroughly cooked.
APAN ROAST.
One of the most delicious ways of cooking
oysters is to pan them "Philadelphia style. +"
Harvey, who is an oyster expert of natioaal re-
nown, gave me the directions for this dish.
Banch the oysters in their own liauor--that is,
let them cook until they puff up and the edges
become frilled. Then put them in pan under
cover to keep them warm and in the pan from
which you have removed them, put a table
spoonful Of butter, half pint Of milk, salt
spoonful OF salt; ditto Of pepper and mace
These are the proportions for half pint of
oysters. When the milk boils add the oysters
without the liquor. (The broth can be saved
and 1t makes very delightful soup to be eaten
Just before going to bed.) Let the oysters
cook two minutes. Then put little sherry "a
vine kdss lul ID tue largest desirable 0uantlty)
IN the dish In which the oysters are to be served
Turn the oysters in the dish and they are ready
to be eaten. Oysters in this style can be
served on toast, and in this the sheYry
should be added while the oysters are still Tin
the pan. But according to Mr.. Harvey sherry
should never be cooked with the oysters. An.
other mistake which he says is very common
with professional cooks as well as amateurs is
to cook the oysters for a stew in milk. The
oysters should be cooked first and then the
milk should be added. The best oyster soup
that know is made by cooking the oysters
first, drawing them out of tho liquor one by one
with fork, SO as to have them free from all
impurity, and then pouring over them the
oyster liquor (Which has been strained) and an
equal quantity of milk which have been heated
together almost to boiling point.
OYSTERS IN OTHER STYLES.
\ Another form Of cooking oysters peculiarly
adapted to the chatting dish follows directions
like those for the PANIED oysters described
above with the exception that half cupful of
cracker crumbs is added when the milk begins
to boil and the sherry is omitted.
Oysters a Ia poulette are cooked not unlike
panned oysters. After the oysters are
blanched the oyster liquor is put over the fire
again and cupful OF cream, some parsley and
the beaten yolks OF two eggs are added. The
oysters are seasoned when they are being
blanched After the addition of the egg yolks
thicken the dish, the oysters are added and
allowed to cook for two or three minutes
A very good imitation Of pan roast can be
had from the chatting dish and it is the most
simple of all the oyster dishes Put two table
spoonfuls Of butter in the chatting dish. and when
II Is very warm put in pint of oysters with
plenty of oyster liquor. Season well and allow
them to cook for three minutes. These should be
served on toast. The oyster liquor enriched by
the butter soaks into the toast and makes ii
very palatable. The real pan roast as prepared
at Hancock's (where it is a speciality is first
cooked in the pan and then put in an oven for a
few minutes.
THE WELSH RAREBIT.
Finally comes the welsh rarebit Cor rabbit !
believe it is now called by auhorities), which is
considered the dish Of all dishes for late sup
per. 1t looks very simple, but when YOU can
make good welsh rabbit you will have accom-
plished something in cooking. Select very
carefully some fresh, soft American cheese.
shave 1t very thin and put it in the chatting
dish over hot fire. When it begins to melt add
Bass ale gradually. stirring occasionally.
Half bottle Of the ale will be quite enough.
When the cheese is all well melted and the dish
Is of uniform consistency serve On no. toast
Immediately.
These are things enough to keep any amateur
cook busy. He will find many other things
suggested to him in the chatting dish books, but
many OF them, while practicable. are objection
able Avoid above all things fried dishes
bacon breast of quail, breast of prairie chicken.
&c. They will fill your room with smoke and
burn out the bottom Of your chatting dish PAN
l need not tell you how to heat water in the
"hot-water pan" for your coffee, which can be
made in a drip coffee pot. II you get as much
fun out Of your chatting dish as have YOU will
feel amply repaid for your investment.
EpICURus