Weekly independent. [volume] (Elko, Nev.) 1887-1914, 1895-12-01
THE OYSTER.

Several Excellent cthoi of Cooking the
Popular I.ivnlse.
With the early days Of September
plump well-fnvored oysters arc once
more seen in the market. and the fol-
lowing are a few excellent modes of
preparing the popular bivalve tor the
table:
oYsTER BlsQUE.
Oyster bisque is delicious. Ono pint
Of chicken or veal stock (the liquor in
which chickens have been boiled is ex-
cellent for this purpose); n pint of
oysters, one cup of milk, two eggs,
salt, pepper, chopped parsley, one
heaping cup of bread crumbs and one
great spoonful Of butter rubbed in one
of flour. Strain the stock and set over
the fire with the crumbs in q farina
kettle. In another vessel heat the
oyster liquor, and when 1t SINNERS add
the oysters chopped fine; cook all
twenty minutes. In a third vessel
scald tho milk, stir into this the Toured
butter, boil up sharply and pour upon
the beaten eggs; set in hot water while
you turn the oysters and liquor into
the kettle containing the stock and
crumbs and cook together before put
ting in the parsley ind other season.
ing. Finally pour in milk and eggs,
after which the soup must not boil, but
stand in hot water three minutes.
Serve promptly in q hot tureen.
PANIED
For banning oysters in the following
way, use patty pans, scallop plates or
small, deep china saucers. Cut pieces
of thin toast to fill the bottom, butter
them we'll, pour q tablespoonful of
well-seasoncd oyster juice upon each
piece, dip the oysters in their liquor
and put n double layer of them upon
each piece of toast. Place n morsel of
butter upon the top, put NIL into n bak-
ing pan, cover and set in q quick wen
to bake eight or ten minutes. Serve
with small bits of lemon to each pan.
A LUNCHEON DISH.
A tasty dish for luncheon is made
thus: Upon q very fine wire gridiron
place some slices of salt pork cut very
thin; on each slice lay n good.sized
oyster or two small ones; broil, and
serve hot with fried parsley, coffee,
crisp toast and chopped cabbage.
RILLED OYSTERS.
To grill oysters have the griddle
heated some time before using. When
ready. just touch the griddle all over
with butter or fat bacon tied up in a
clear white rag. Lay the oysters care.
fully on the hot surface with "a spoon
and turn with n spoon. The whole
secret of good grilled as well as
PANIED oysters is to have them dry as
dry can be before cooking.
DEvILED OYSTERS.
To devil oysters take fifty blnnched
oysters, four ounces of butter, one
tablespoonful of flour, one tablespoon
full of fine cracker dust, one salt-spoon-
full salt, one half tablespoonful dry
mustard. Rub the butter and Hour to
n smooth cream. Put the juice of the
oysters into n sauce pan. Set over n
clear fire, stir in the butter and flour.
add the other ingredients, with the eN-
ccptIon of the oysters, and bring to n
boil; then put in the oysters, take of
the fire, let stand q minute, and pour
into n hot tureen and serve.
IN THE SHELL
To devil oysters in their shells, select
large ones and when opened keep them
in their deep shells with their liquor.
Place the shells on II gridiron, season
with cayenne pepper and salt, placing
n small piece of butter on the top OF
each oyster. Have your fire bright
and n few minutes will suffice to cook
them.
Chopped oysters and cucumbers in
m~ayonnaisc is served with fish.
Fried oysters make q garnish for
baked fish. They should be fried per-
fectly brown on both sides and be ar.
ranged around the fish on the platter.
oYsTER SALAD.
Cut u quart of oysters into bits, mix
them with tsvo.thirds as much blanched
tender celery, also cut, not chopped.
Put in n glass dish and pour over it n
good mayomnaise dressing and serve
Immediately. Until the oysters and
celery are mixed, keep both in u very
cold place.-Dctroit Free Press.