Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-02-27

0OMe StSfNSCs
An oyster soup ne u IL generally serv'
Ell IL such poor dish, even In houses
where the beat might ts expected, that q
periodical repetition Of the simple rule
for preparing u seems not 10 be amiss'
Iloii and skim carefully ihe liquor
from quart of oystcrs, aud Get one eide
20 Keep warm. Put one quart of MILL
In q double kettle With one sllce of onion
aud one stalk of celery, and boil twenty
minutes. strain, add the oyster liquor
aud ihicken With two hesping table.
.poonfuls of fiour which has bern mixed
smoothly With four tAblespconfuis al
butter. Add. finally, the oysters, pre-
yIously rinsed Ia cold water and vel
drained, boil up once, and serve. The
onion aud celery give = delicate flavor
which IL very agreeable, and the con
sisicncy Of the soup IL that Of thin
cream.
A crous,ai, IL q pretty dish To serve
st luncheon ar dinner. and is mol
iifiicult To prepare. For this q bakers
loaf. round In shspe and about t~o days
old, IL required. Cut u circular p'ec'
from the top aud scoop out all the
rrumb. With n sharp knife. being care
ful not To cut the crust. Break The
crumb. due, aud fry three cupfuls Va
two table.poonfuls of butter.
Put one quart Of cream In y double
kettle, and when u reaches the boiling
point stir In thrre tablespoonfuls ol
iiour which has been MIXED With little
cold milk. season With salt and pepper
and cook about hye minutes. Put Law
or ~ III. sauce Into the loaf. then q lay
ct 90 oysters slightly sslted, another al
sauce, and one of fried crumbs. Con
time thl. until the oroasiid, IL full
finishing With q Thick layer of crumbs
on the top. Bske slowly Tor halt 81
hour. serve on pretty di.h With .
circle ~ parsley or nastur'ium leaves
about IL.
Oyst.rs In brown sauce (ds hssrrs
HoirJ make an sppetiilng dish. aud =
pleasant change from the usual methods
Put q generous Tablespoonful 81 buiie'
In = ssuccpsu sud let II get golden
brown, bat L. careful not to LEI " burn
put aside % cool q little, and heat one
t-s.pooniul 10 vinegar In cup. Drair
the oysters from their liquor, put them
In q stew pan With pepper and .sl', co,e'
tightly and set over the ilrr, tossing
them about once or twice so they ms,
get thoroughly aud evenly heated. They
must not boil, however. ~ soon ss the
oyster. are well steamed, drain, put Ia :
hot dl.h. and pour over them the hrosr
butter and vinegar which have beer
made very hot together.
GRAINED oysters are delicious, and
shen .cr,rd Ia shell. make q pretty
hrsi course for Luncheon or dinner,
Either silver or china shells may BE- usc'
tor TIL. purpose, or the natural large
.callop-.h.li. which are both durshl'
and inexpensive. To prepare thl. dill
thicken one pint ~ cream, In which
.aall piscr IL onion has boll~d = lev
minutes, With one Tablespoonful OF hou'
mixed Nth little cold milk. I"' on'
quart % oyster. come just "a q boil In
their o~n liquor. snd skim carefully
Drain OF the liquor and add the oysters
to the sauce. Bu,t.r th. shells, .prinkl'
lightly With br.ad-crumhs, nearly fll
sith crvsm.d oysters, aud cover ihickly
on top With crumbs. rut the she'll. Ia Z
h,king-pan and brown for fifteen min
ute. IN b., oven. In serving, put Que
shell on plate at each place, before the
meal u announc-i.
An inexpensive substitute Tor fried
oyster. I. the oyster cake, which may b.
served occasionally for breakfast ~her
oyster. are In season. Add Ia "a pint al
chopped oyster. enough rollci crscke'
latout q h.,plng cupfuD "a give theu
the proper consistency. Nix into ihi. =
beaten egg. aud fry In hot dripping "
spoonful. about the sire 10 an oyster. \
little practic. may b. necessary Ia ge'
them jus, .oit enough 81 they Will not
separate Ia irving. u too siir Viii
cracker they Will H. dry, % course. nol
good. Garui.h With fried bacon and
thin .lice. of lemon.
In some 10 IN. foregoing rule. cream
has been given: bat " that u not obtain
able milk may b. substituted, When the
quantity Of butter should be Increased