The morning news. [volume] (Savannah, Ga.) 1887-1900, 1893-02-19

ditto OF pepper and mace. These are the
proportions for half pint OF oysters.
W hen the milk boils, add the oysters with
out the liquor. The broth can be saved
and 1t makes very delightful soup TO be
eaten Just before going Co bed Let the
oysters cook two minutes. Then put a lit
tie sherry Ia wine glas full is the largest de-
siraole quantity 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 cen be served on toast
and 10 this case the sherry should De added
while the oysters are still IN the nan. But,
according to Mr.. Harvey. sherry should
never be cooked with the oysters
SECRET OF THE OYSTER STEW.
Another mistake which he says is very
common with professional cooks as well as
amateurs, IS to cook the oysters for q ste W
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 tirs1, drawing them out
or the liquor one by one with a fork so as
70 have them free from all impurity. and
then pouring over them the oyster LIQUOR
which has been strained, aud an equal
quantity OF milk, which have been heated
together almost 20 boiling point.
Another form of cooking oysters pe>
culiarly 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 aud the sherry
is omitted,
Oysters la poulette are cooked not unlike
panned oysters. After the oysters are
oianched, the oyster liquor is put over the
nre again, and a cupful of cream, some
parsley aud the beaten yolks Of two eggs
are added. The oysters are seasonsd.,when
they are being blanched. After the addi-
ton OF the egg yolks a tablespoonful of
slfted flour is added to thicken the dish. the
oysters are added aud allowed to cook for
TWO or three minutes.
ANOTHER WAY TO COOK OYSTERS,
very good imitation of pan roast can
De had from the chatting dish, and it is the
most simple u all the oyster dishes. Put
Two tablespoUafu!s Of butter in the chatting
dlsn, and y heu II is very warm put in a
pint OF oysters with plenty Of oyster liquor
Season we'll 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 it
very palatable. The real pan roast, as pre-
pared at Hancocks, where 1t is a speciality,
Is hrst cooked in the pan and then put in an
oven for few minutes
Finally comes the Welsh rarebit Tor rsb-
Dit as believe IL is now called by authori-
ties which is considered the dish of all
dishes for late supper. 1t looks very sim
pie, but when you can make good Welsh
rareblt you will have accomplished some
thing IN cooking. Select very carefully
some fresh, soft American cheese. Shave
1t very thin and put it Ia the chafinR dish
over hot fire. When it begins to melt
add Bass ale gradually, stirring occasion
ally. Half bottle of the ale will be quite
enough. When the cheese is all melted aud
tne olsn Is OF uniform consistency serve
on hot toast Immediately.
These are things, though, to keep any
amateur cook busy. He will find many
other things suggested to him in the chat
ing dish books; but many Of them, while
practicable, are Objectionable Avoid above
all things, fried dishes-bacon, breast of
quail, breast Of prairie chicken, etc. They
will I'LL your room with smoke and burn
out the bottom Of your chafing dish pan. l
need not tell you how to heat water in the
hot water pan" for your coffee, which can
be made in drip coffee pot. II you get as
much fun out Of your chatting dish as have
you viii feel amply repaid for your invest
ment.