The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1896-09-06

plate they make attractive and I'M
usual dish, being looked at closely to deter
mine If they are made of glass These ice
shells may be made at home by filing large
scalloped patty tins with water and putting
them in a packed ice-cream freezer and
letting them remain until the water be-
comes solid. Before removing the ice from
the tins take a hot iron poker and melt out
the center of the ice, making the space
large enough to form a saucer and hold
the oysters and sauce. Thin slices of but
tered brown bread are served with raw oys-
tiers on cocktails.
A celebrated Baltimore dish is oysters
baked in a loaf of bread. Bake long. thin
Vienna loaf. Cut deep slice from the top
and with spoon scrape out the soft part.
with oysters, seasoning them with salt and
pepper and a little tomato catsup; put plen-
ty of pieces. of butter over the top and re
PLACE the slice of crust Place the filled
loaf in biscuit tin and pour the loaf
two spoonfuls OF the oyster liquor; put
upon crate in a brisk oven and bake
from twenty to twenty-five minutes, put
ting some of the oyster liquor over the loaf
from time e, to time Serve very hot Small
loaf, serving one roll to each person.
little chopped celery is often substituted in
cellent winter dish for Sunday night teas
70 make oyster fritters: Stir one and one
en- eggs; add four until it makes a thin
batter Chop a generous pint of oysters
rather fine and add to this batter. Have
a kettle containing boiling lard and drop
this mixture in by the spoonful and fry
a d delicate lss.te brown Drain on brown paper
ons: This is a nice breakfast dish.
Tne Rhode Island roast will always re-
main popular way of serving oysters.
and cook the OYSTER in their shells upon
clear Goals until the. shells are opened;
season generously with salt pepper and
butter, and serve at once in the shells
with crisp hot squares OF buttered toast
II preferred, the toast may be put upon a
hot platter and the oysters removed from
the shells and arranged upon the toast.
FOR any one having dainty china individ-
ual bakers the following is a nice way of
serving oysters: Cut thin slices of stale
bread to fit the bottom of the bakers
toast and butter them, moisten them with
the oyster liquor, and place in the bottom
of the dishes Cover the toast with layer
cover with tiny bits of butter. Put the
dishes in baking pan, cover the top with
in hot oven. The oysters will cook in
about eight minutes; when the edges of
the oysters are ruffied they are done. Be
fore taking from the oven lightly season
the oysters with salt, replace the cover
and let them remain a moment longer in
the oven; then serve Immediately. Horse.
radish sauce is excellent to serve with
this
A delicious course for company lunch
con in place of pattieS is baked oyster
dumplings. Select good-siZed oysters, pour
over them some lemon juice and season
tanning the oysters and seasoning in a
cool place while the crust is making.
Roll nice puff paste very thin and cut it
into squares with pastry wheel, having
the pieces at least four inches square. and
brush them over with the white of an
egg. Place upon each square two or three
of the prepared oysters, I put a little
piece of butter them. ng the four
corners of the paste tog and fasten
by sticking through them all Japanese
toothpicks, leaving the crus> open between
the points: Put the dumplings in biscuit
pan and bake in quick oven a delicate
brown. Remove the picks before serving
the dumplings.
quart of oysters with their liquor in a
double boiler, put over the fire and let
the oysters come to the boiling point;
turn them into coander sieve, saving
the liquor that drains through Take a
cupfu of the LIQUOR and return it to the
double boiler Mix together two table
spoonfuls each of butter and flour, and
when the liquid is again boiling stir in the
flour mixture and cook for three minutes.
pepper to taste and one tablespoonful or
Parmesan cheese. Add the drained oys-
tiers and draw the boiler to one side of the
fire while you butter u baking dish; then
turn the mixture into Ii. Cover the top
with bread crumbs and put a thin layer
of grated cheese over all Place the dish
on the upper CRATE in "a brisk oven and
bake fifteen minutes, serving as soon, as
in individual dishes il preferred
Baking oysters in the shells serves to
make a variety. Chop the oysters fine, and
to two cupfuls put half cupful of crumbs,
one beaten egg. and season with salt and
cayenne pepper. Make this mixture quite
moist with the nQQOr from Inc oysters.
Use the deeper side of the shell and fill
with the mixture, rounding it over the top.
Scatter a few Drowned crumbs over this
and some tiny bits OF butter Bake In
quick oven about fifteen minutes. Serve
in the shells, sticking little sprig Of pars-
ley in the center of each one before serv-
ing.
tiers and scald them in their own liquor.
When it reaches the boiling point take out
the oysters with a skinner and put to one
side in a warm place. Stir together a good
sized piece of butter and two tablespoon
fuls of flour and Eioisten with some cold
milk Add two small cups OF boiling water
to the liquor, season highly with salt and
nepper and then stir in the flour mixture
and let it cook until it thickens like cream.
Make a light biscuit dough and roll into
mixture cover the saucepan and cook I'M
til the dough is done. 1t should not take
more than fifteen minutes. Put the warm
oysters upon hot platter and pour the bis
cult balls and sauce over them. Serve inn
Spindled oysters make a dish that is al
ways welcome. For this use the large, fat
oysters. Cut thin slices of bacon into !
three equal pieces. String the oysters and
bacon on skewers, alternating them and
taking care to run the skewers through
the hard part of the oyster. Take a mar
row pan and rest the ends of the skexers
on the sides. letting the oysters hang down,
but not touch the bottom of the pan. Have
a little space between SkewerS so the oyS-
tiers win cook evenly Place the pan in a
hot oven and bake from six to eight min
utes. Toast slices of bread and cut them
into long strips and butter them Arrange
on hot platter WEsn the oysters are
done place a skewer with its contents on
each strip of toast. Peur over the whole
the juices which have run into the pan.
Serve Immediately.
The chatting di3h is especially nice fos
cooking the oyster, A few receipts may be
acceptable.
For panned oysters: fThe6 the dish be-