The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-09-07

ny the SpOOulul anu Try d ueltCdle
brown. Drain on brown paper and
serve hot garnished with sliced lem
ors. This is a nice breakfast dish.
The Rhode Island roast will always
remain popular way of serving oys-
tiers. Put the large shell down to re-
tain the juice and cook the oysters In
their shells upon clear Goals until the
shells are opened: remove the Upper
shells, take up quickly, season gem
erously with salt, pepper and butter
and serve at once in the shells with
crisp hot squares of buttered toast. If
preferred the toast may be put upon
hot platter and the oysters removed
from the shells and arranged upon the
toast.
For any one having dainty china in
dividual 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 of oysters,
sprinkle them with pepper, and cover
with thin bits of butter. Put the dishes
in baking pan. cover the top with a
sheet of tin or heavy paper, and place
in hot oven. The oysters will cook
in about eight minutes; when the edges
of the oysters are ruffied they are done.
Before taking from the oven lightly
season the oysters with salt, replace
the cover, and let them remain mo-
ment longer in the oven; then serve
Immediately. Horseradish sauce is eX-
cellent to serve with this.
A delicious course for company
luncheon in place of patties is baked
oyster dumplings. Select good-sized
oysters pour over them some lemon
juice and season with salt and pepper.
Stand the dish containing the oysters
III mo in q Ya1o hi no
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, and put lit
tie piece of butter on them. Bring the
four corners of the paste together and
fasten by sticking through them small
Japanese toothpicks, leaving the crust
open between the points. Put the
dumplings in a biscuit pan and bake
in quick oven delicate brown. Re-
move the picks before serving the
dumplings.
To make oysters au gratin: Put one
quart of oysters with their liquor in
double boiler, put over the fire and let
the oysters come to the boiling point;
turn them into colander or sieve,
saving the liquor that drains through.
take a cup full of liquor and return it
to the double boiler. Mix together
two tablespoonfuls each of butter and
-four, and when the liquid is again
boiling stir in the flour mixture and
cook for three minutes. Add one gill
of cream, salt and cayenne pepper to
taste, and one tablespoonful of Par
mesan cheese. Add to the drained
oysters and draw the boiler to one side
of the fire while you butter baking
dish; then turn the mixture into 1t.
Cover the top with bread crumbs and
put thin layer of grated cheese over
ALL Place the dish on the upper crate
in a brisk oven and bake fifteen min
utes, serving as soon as taken from
the oven. This may be baked In indl-
vidual dishes if preferred.
Baking oysters in the shells serves
to make variety. Chop the oysters
fine and to two cupfuls put a half
cupful of crumbs, one beaten egg, and
season with salt and cayenne pepper.
Make this mixture quite moist with
the liquor from the oysters. Use the
deeper side of the shell and fill with
the mixture, rounding 1t 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 parsley in the center or each
one before serving.
For oyster potpie take one quart OF
oysters and scald them In their own
liquor When it reaches the boiling
point take out the oysters with SKIM
mer and put to one side In warm
place. Stir together. a good-sized piece
of butter and two tablespoonfuls of
flour and moisten with some cold milk.
Add two small cups of boiling water
to the liquor, season highly with salt
and pepper, and then stir in the flour
mixture and let it cook until it thickens
like cream Make light biscuit dough
and roll into lite balls, drop the balls
into the boiling mixture, cover the
saucepan and cook until the dough is
done. 1t should not take more than
fifteen minutes. Put the warm oysters
upon a hot platter and pour the biscuit
balls and sauce over them. Serve i'm
mediately.
Spindled oysters make dish that is
always welcome. For this use the
large, fat oysters. Cut thin slices of
bacon into three equal pieces. String
the oysters and bacon on skewers, al
ternating them and taking care to run
the skewers through the hard part of
the oyster. Take a narrow pan and
rest the ends of the skewers on the
sides, letting the oysters hang down,
but not touch the bottom of the pam
Have little space between skewers
so the oysters will cook evenly Place
the pan IN a not oven duu DdhS AiOll
six to eight minutes. Toast slices of
bread and cut them into long strips
and butter them. Arrange on hot
platter When the oysters are done
place skewer with it's contents on
| each strip of toast. Pour over the
whole the juices which have run into
/ the PAN Serve Immediately.
The chatting dish Is especially nice
/ for cooking the oyster. A few recipes
may be acceptable.
For PANIED oysters: When the dish
becomes hot put in two tablespoonful
of butter. add two dozen oysters, half
a cup of cream or oyster liquor, salt
and paprika to taste, cover the dish,
and cook three minutes. Turn the
oysters upon squares of buttered toast.
| Another way to pan oysters: Melt
| large tablespoonful of butter In the
heated dish, put in teaspoonful of
-four, and stir until it is well blended.
Add oysters enough to cover the bot
| tom of the dish without crowding, and
/ season with salt and cayenne pepper.
/ Cover the dish and cook the oysters
until the edges are ruffied, stirring
/ them to have both sides cook alike.
! Pour over the oysters a couple of
! spoonfuls of sherry, and serve them on
! pieces of crisp toast.
Another method is this: Put in a
chatting dish a tablespoonful of butter.
and when it is melted add dozen and
a half large oysters. Scatter over the
| oysters some finely chopped celery,
salt, and cayenne pepper. Cover the
/ dish and cook until the oysters are
plump and the edges ruffied. Then
pour over them two tablespoonful of
lemon juice and serve on toasted