The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1895-12-03
OYSTER RECIpES-

The secret of success in serving raw
oysters is that they he fresh, thoroughly
chilled, and carefully freed from eyery
bit of shell. Use lemon or horseradish
with them, and not, AS is seen n dozen
times day in any restaurant in the
city, the unholy combination Of lemon
and salt.
Stewed oysters are usually spoiled
IN the cooking by too much of 1t. 1t
is a mistake to cook them first i'm their
own liquor. That may be heated
to the simmering point, carefully
skinned, diluted with hot milk, sea-
soned, thickened very slightly with
finely powdered cracker crumbs, and
into this the oysters, after having
been looked over, are put. Let them
remain only long enough to plump up
before serving.
Fried oysters arc more delicate, and
have finer flavor when cooked after
the home method, rather than the
caterers, which immerses them In hot
fat. They should be wiped dry, busted
with salt and pepper. and dipped first
in seasoned cracker crumbs, rolled
fine, then in beaten egg, mixed with
tablespoonful of milk, and again in
crumbs. Have a lump of lard and
butter smoking hot in the pan. and
lay in the oysters carefully. AS soon
rs one side is II delicate brown, turn
to the other. Drain on paper, and
serve very hot laid neatly around IA
hot platter, in the centre of which, on
folded napkin, is a mound of cab
bage or celery salad.
Oyster Fritters-To one pint Of
milk and one saltspoonful salt, one
half tablespoonful white pepper, one
teaspoonful baking powder, and flour
enough 10 make thin batter. Add
one and one-half pints OF oysters,
chopped fine. Drop into hot drip
pings or butter; fry delicate brown :;
take mp on white paper II moment to
absorb supcrduous fat, and then serve
hot
Oyster Omelet-Stew one pint of
oysters in their liquor until they be-
gin to cookie. Separate three table
spoonfuls of butter IN small pieces,
aud, rolling in flour, add TO the
oysters, with salt and pepper TO sea-
son. Remove oysters, chop fine, re-
turn to the liquor, and set on back of
range. Take six eggs, beat whites and
yolks separately until very light add
three tablespoonfuls hot milk, one of
butter, one saltspoonful salt, and one
half saltspoonful pepper Have Il
lump OF butter hot in frying pan !;
pour in the eggs; shake on stove I'M
til eggs begin to thickcD, then remove
TO oven till set, which will be in about
five minutes. Slip the knife deftlv
under the omelet, turn over, and roll
out on heated platter. Pour over
the oyster sauce and serve very not.
Oyster Silad-Tnke fifty count
oysters and cook for n moment in
their own liquor. Drain well season
with one tablespoonful best olive oil,
ono saItspoonIul salt, one-haIf salt.
spoonful pepper, and four tablespoon
fuis vinegar. Place on ice. just be-
fore serving cut up the tender parts
OF % dozen stalks Of celery; mix with
oysters, and arrange in salad bowl.
Pour over all one tcacupful Mayor
naisc dressing, and earnish with let.
tuco or the white celery top.
Creame1 Oysters Melt n table
W. 'AtitA III IT. saucepan Slit
IN two tablespoonful Of -four; cook a
moment and pour in gradually one
cupiul OF hot milk, with salt and pep.
per to taste. Wash carefully one
quart of oysters, and parboil in their
own liquor until plump. Then poui
the cream over the oysters.
Oyster Sauce for Fish Into one
half cupfuI of butter rub well two
tablcspOonlule OF flour Add ono pint
of boiling water, and placing sauce
pan ON stove. STIR constantly untf
thIc@cned Then add oue.half dozen
oysters, chopped fine, and fow drop,
of lemon. let it just boil and serve
Oyster Croqucttes receipt fol
oyster croquettes uses only the har,
ends OF tho oysters These are scalI
ed and chopped fine, aud mixed will
! equal weight of mashed potato, tive
tcaspooniuls butter, ono OF salt, nnC
half teaspoonful OF white pepper,
with half gill OF cream. Make IN
small rolls, dip in beaten egg, then in
cracker crumbs and fry in hot lard. -
] New York Times.