The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-12-06
HOW TO PREPARE OYSTERS.

Good fried oysters are prepared thus'
Use good-sized oysters, and with soft
cloth wipe each one and lay on fat
dish. Cover with a mixture of melted
butter, pepper, and lemon juice. Let
them remain in this for twenty min
utes. turning them often. Roll in
cracker dust. then in a beaten egg,
and again in the cracker dust and fry
IN very hot butter and lard until both
sides are nice brown. Serve on slices
of toast
Oysters may also be fried in batter.
Drain the oysters and dip into bat
Ter made OF two eggs beaten light,
one cup of milk, and flour enough to
form a soft batter and season with
pepper and salt. Put equal quantities
of butter and lard into a spider, and
let the mixture be smoking hot before
you put in the oysters. Do not crowd
them. Turn them so as to cook both
sides delicate brown. Serve very
hot and garnish with sliced lemon and
parsley.
To scallop oysters, one quart of solid
oysters is required for a dish that will
hold two quarts. Butter the dish and
put on the bottom layer of oysters.
Cover them with a layer of rolled
crackers or bread crumbs, sprinkle
butter. and alternate until the dish is
filed. using the crumbs for the last
layer. moisten we'll with the oyster
liquid and a Wineglassful of good
sherry If milk is preferred in place
Of the oyster liquid, omit the wine and
use spice to suit the taste. Bake in a
hot oven thirty minutes.
To prepare deviled oysters. Chop %
large oysters very fine, and add to
them half q cup of cracker crumbs,
one tablespoonful of melted butter, one
cup of cream, and salt and pepper to
taste. Butter the deepest side of the
oyster shells and fill with the mixture,
heaping it. Place in a dripping pan
and bake in a hot oven twenty min
utes
Stewed oysters are always accept
able. Drain the liquor from quart of
oysters and put it in a saucepan over
the fire, and when boiling skim care
fully. Place a quart of milk in Il dou-
Bile boiler. and when it begins to boil
add the oyster liquor, two tablespoon
fuis of rolled crackers, and the oysters.
Salt and pepper to suit the taste. Let
them boil uD once and they are ready
to serve.
To pickle oysters. Put 100 large oys-
ters. with the liquor, into a porcelain
lined kettle Heat until the oysters
are very hot, but not boiling. Take
them out with a skinner and set aside
| in stone jar to cool. To the liquor
which remains in the kettle add one
pint of vinegar, one ounce of whole
mace. the same quantity of whole
cloves and two large red peppers, cut
into pieces. When it comes to a boil
pour over the oysters. Cover the jar
and put IL a cool place The following
day put the picked oysters into pint
glass jars and seal. The air, like the
light. will turn them dark, SO keep the
jars in dark cool place.
For broiling, choose large. fat oys-
tiers. and wipe each one with soft
cloth. Sprinkle salt and pepper upon
them. and dip in melted butter. Roll
each one in cracker dust. Butter a fine
wire double broiler, and lay on it the
oysters. Let the fire be hot and clear.
Serve very warm on round pieces Of
toast. buttered
To bake oysters in the shells, open
the shells, keeping the deepest one for
use. Melt some butter and season with
finely chopped parsley and pepper.
When cool roll each oyster in it, using
care that it drips as little as possible.
Lay the oysters in the shells, and add
to each a little lemon juice. Cover
with bread crumbs, and place the shells
in dripping pan and bake in quick
oven. Serve in the shells.-NeW York
Sun.