The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1895-11-30
rig OYSTER.

-, usx~>x,ent Methods Of Oeoking -
Popular Bivalve
with the early days OF SeptenO
n,umD well-Aavored oysters are onS
more seen in the market, and the lol.
,o.-;ro Are ! few excellent modes OF
preparing the popular blvaise ~
table:
Oyster bisque is delicious une Pins
- chicken or veal stock (the liquor IN
which chickens have been boiled - eA
| celleut for this purpose); one pint OF
ovaters. one cup of milk, two eggs
salt. pepper, chopped parsley one
heapinr cup of bread crumbs ana ono
great spoonful of butter rubbed IN one
Of t1our. Strain the stock and SET over
the Ere with the crumbs in farina
4 kettle. In another vessel neat sn .s
oyster liquor, and when 1T SINNERS auu
the oysters chopped fine; COOK q,
twenty minutes. In third vesse,
scald the milk, stir into this the Toured
butter. boil up sharply and pour upon
the beaten eggs; set in hot water WINE
You turn the oysters and liquor in.o
the kettle containing the stock ana
; crumbs and cook together before PUT
ting in the parsley and other season
|, ing. Finally pour in milk ana egRs.
after which the soup must not DOLL pu'
etand in hot water three minutes'
Serve promptly in hot tureen.
PANIED OYSTERS.
For banning oysters in the following
: wav. use patty pans, scallop plates OF
/ small, deep china saucers- ous pieces
;, ~ thin toast to fill the bottom, butter
: them well, pour tablespoonful o
: we,l-seasoned oyster Juice upon eaci
3 piece, dip the oysters in their Aquo
= and nut a double layer OF them upoi
. each piece of toast. Place morsei
II butter upon the top, put all into a pax
= inc nan. cover and set in quick owe
10 halxe eight or ten minutes. eerv
With small bits of lemon to each pan.
y LUNCHEON DISH.
Z. A TASTY dish for luncheon is MAD
0. TINS: Upon very fine wire gridlro
AZ nlace some slices of salt pork cut yer
10 thin: on each slice lay good-size
ID ovster or two small ones; broil, an
re serve hot with fried parsley, coffe'
i'd crisp toast and chopped cabbage.
ed eRIILED OYSTERS
" To grill oysters have the grldd
er heated some time before using. VINE
n ready, just touch the Rriddie az os'
OF with butter or fat bacon tieo up IN
wv clean white rag. Lay the oysters car
a fully on the hot surface with spoe
hit and turn with spoon. The VINO
on secret of good grilled as well
manned oysters is to have them dry
tic dry can be before cooking.
he pgyuED OYSTERS.
ar To devil oysters take fifty blancn
to oysters. four ounces OF butter, O
for tablespoonful of -four, one tablespoo
lid full of fine cracker dust, one sait-spo.
sci full salt, one half Tablespoonful
So, mustard. Rub the butter ana nour
ris- q smooth cream. Put the juice OF
ost oysters into sauce pan. Set over
of clear fire, stir in the butter and no
its add the other ingredients, with the
rht ceptlon Of the oysters, and bring 70
his boil: then put in the oysters, take
hor the IRE. let stand minute, and Pr
into q hot tureen and serve.
ion IN THE SHELL.
cef To devil oysters IN tneir SuciiS' 90
not large ones and when opened keep tn
go in their deep shells with their iiqr
DON Place the shells on gridiron, sea
hat with cayenne pepper and salt piac
ars' a small piece of butter on the top
will each oyster. Have your ire OH
9th, and few minutes will suffice to G
a OF them.
ton Chopped oysters and mper'
'eep mayonnaise is served with fish,
ouio Fried oysters make garnisn
very baked fish. They should be frleo
In. fectlv brown on both sides and oe
IL ranged around the fish on the pia'
What vsrp a.rAp
this 49, III.
with Cut quart of oysters into DTS
,ord them with two-thirds as much blanc
re to tender celery, also cut, not chop
pur- Put in glass dish and pour over
bing good mayonnaise dressing and
esal- Immediately. Until the oysters
n of celery are mixed, keep both in q