Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-01-16

may be dressed at table when eaten, or
bitter. sait and pepper may Be added In
the Kitchen, when served In the heated
dish.
Oysters asd Mscarvsi.-lirown several
slices Of bread In the oven, then pound
them to crumbs In mortar, aud having
thoroughly battered baking dish,
sprinkle u wiih the crumbs. Then put
In . layer of oysters that have been
slightly stewed In milk and butter thick
ened, put next layer Of macAroni that
has been boiled twenty minutes, then
succeedlng layers of oysters aud msca-
ronl Ia the top Of the dish. sprinkle
more crumbs on the top, strrw about
bits Of butter aud brown quickly In hot
oven.
Oyster Sosp. Put = gallon Of water To
a knuekle of veal, boil u Ia two quarts,
strain, add the juice of the oysters you
are Ia use, add pepper and salt 10 your
taste. Fifteen minutes before taking up,
put la the oysters, aiso eight rolled
crackers, and after u stops boiling add
half . pint Of milk.
Rssp Steal paA Oys,r Saso,.--lrt
your oysters give . turn or two With
plenty of butter In q frying pan, then
add pepper aud salt, q little -four, and
the juice Of half . lemon, With enough
water To make up the quantity Of ssu,e
you want. stir I'LL the oysters are done,
and serve with the steak brolled In the
usual way.
Oyster Stss.-l'ut one quart Of oyster.
In their o~n liquor on the hrr, The
moment they begin Ia boil skim the
oysters out and add to the liquor hall
pint Of hot creAm, salt aud pepper TO
taste. skim we'll. remove. add To u the
oy sisrs, aud add Que aud one-hAlf ounces
u butter. serve hot With toast or
crackers.
Fried Oysi,rs.-lake the desired guam.
tity aud drain, have an egg ~ell beaten,
And some rolled cracker crumbs nj hand.
Dip the oysters In the egg, then roll In
crs,krr crumbs, aud fry In . deep spider
In boiling hot butter.
Oyster. 90 hs HIU >h,H. - Wash
thoroughly sud wipe, or allow Ia drain,
the desired number ~ oysters Bla.
Point. are the fs,orite for eating raw
FROM the shelf, oyen, removing halt the
.heii, leaving the oyster With the liquor
la th. other half. Five oyster. should
be served Ia each person. aud 9 good
sired bit of lcmou should sccompany
each plate. pepper sud .alt Ia DC added s.
desired. Little Meek CLANS may be u.s,i
the same nay.
Oyasr Nisos.-Take = pint Of oyster
IuiCv, add little salt aud pepper aud
stick 10 mscc, boil IL i've minutes, then
add two tes.poonfuls % -four, Vet ~ Ia
half q ieacup 20 milk let this boil Two
minutes. then put la ia. oysters and q
bit Of butter sire of an egg; In two
minutes take them ~.
Oy.isr Osaslsf.-s,rain the liquor from
twenty .hy. large oysters or forty small
ONES, chop them line. leaving out the
hard part. break Into q shallow pan
sin, seven OF eight s.... according To-
the quantity 81 oysters, leaving cot hall
the whites. Having beaten the esg.
we'll, mix la the chopped oysters, adding
little cayenne pepper aud nutmeg or
any splcc pf,f,trc,i. Put three ounces
10 III. bc.t butter Into frying pan, lct
II come Ia . boil, pour In the oDelci
tLiatut,, stir ill u begins "a harden, Try
n light brown, lifting u from th. edges
several time. by slipping q knife andrr
la. Tax. car. no, Ia cook II too much,
or IL will bc tough; .sr,c Immediately.
Int. quantity will make Que large 90 i~o
smaller oD-lets.
Oyster Sslad.-Drsin the liquor from
q quart 90 fr-.h oysters. Put them Ia
hot vinegar spough to cover ihsm placed
over the IRE; let them remain until
plump, but not cooked. then drop them
immediately Into cold water. drain on,
aud mix with thsm t~o plckled cucum-
BET. cut hne. also quart 81 celery Gu,
In die. plccc., some seasoning % sslt aud
pepper. Nix al we'll together, tc..in.
up With Q silver fork, pour over the
whole a msyonusi.e dressing. Gsrni.h
With celery tip. aud .llce. of hsrd-bolled
Eggs ts.tsfully arranged.
Ovssr Id P,s.-Scsld q quart III
oyster. In their own liquor When !, boll.,
.kIm out the oysters aud sst sside la q
warm place. To the liquor sdd . pint
~ be-, water, season we'll With salt aud
I-ppsr, sdd q generous bit 81 butter,
ihIcken With -four aud cold milk. Have
ready some light biscuit dough, rolled
/ ~
inch square. aud drop into the boiling
stew; cover closely aud cook forty
minutes. when taken up stir the oysters
into the juice and serve all together la
one dl.h.
Oyster Rcda.-rut one quart Of oys.
ter. In a basin Ia their own liquor. aud
let them boil thr,e or -four minutes, sea
sou With q little alt aud pe pper aud q
heapiDg spoonful % butter. serve ou
battered toast.
Oysisrs oH ToIa.-Parboll ne many
oyster. ~ required, by pouring boilln.
hot water over them, aud let them ~
main covered on q hot stove until the
edge. begin To curl. Have ready some
nice slice. of bread toasted. dip . little
water In which the oysters were
part,oild ON To each slice: then butter
we'll and lay over some of the oysters
then spread a little butter over these and
serve hot.
Oyster SfsSHg for THrlsy. - To the
ordinary surfing for n turkey, % dry
bread crumbs, seasoned With parsley,
ihym. aud sweet msjoram, and mol.ien-
ed with melted butter, add two dol.u
small oysters chopped hn.. stun the
breast 81 the turkey With ihis.
BrOIed Oytsr.-rsks one quart ol
very fst oysters, put them In a colaDdei
20 drain. Tut an iron bske-psD on hot
stove with a Tablespoonful Of butter
Put In the oysters and let them rrinain Z
few minutes until they commence "a
curl around IA. edges. In n coyere,
dish put one cupful of butter aud ON,
Tablespoonful Of Worcestershire sauce
Pour the oysters on 10 the butter. co,ei
light aud serve at once. This IL deli
cious.
Fihag for Oyster Patii,s. Take tw,
ounces 90 butter. one-haif pint Of sweeI
cream, pepper and salt, three tablespoon
fuls Of four. three dofrn Count oysters
Melt the butter. stir In the -four. boil tn
cream aud stir IL In. cook the oysters IL
their own broth I'LL they are Just cooke
Through, skim OF the broth aud add q
the cream sauce. and fill the crust.
Oyster Pi..-I.ine q deep pie plate Of
patty pau With q good crust, nll With ,
fricass-e Of oysters, cover with = thin
layer OF good pun paste and bake In {
hot oven.
Oyster Caissp. = Select eighteen OF
twenty large, fresh oysters, drain OF thu
liquor aud pound them In q mortar, ther
put them la a stew pan together Will
their liquor, adding = tumblerful oI
sherry, four ounces Of anchovies, thu
rind Of half q lemon pared very thin
half saltspoon OF pounded mace aud
half . doren peppercorns. Place the
pan on the flre snd Yet the contents slm