New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-04-26
END OF TIE OYSTER SEASON.
VARIOUS WAYS IN WHICH THE BlVALNE
MAY BE PREPARED.

In the month OF April. when according 10 prece-
dent the season Of oysters ends. they are geherAy
Acknowledged 10 b. at their best. Inc m'stahsn
prejudice aga nst months without an X SENDS 'he
oyster ont OF market In May when II Is sun eNc'
lent and ushors 1t in In September while II Is yet
IA, and pronfless for food The fall oyster is hardly
II, for fool before cold weather sets In. yet who
shall be so bo.I rs u attempt 10 destroy the preJu
dice In favor OF the autumn. or risk eating the
plump excellent oysters OF May?
on ST Jarncs's Day. July p. every London hsh-
monger is expected to display oysters and the sea-
son opens though oysters still high and hardly
N for food until two months after. The popular
English provcrb says "Whosoever eats oysters on
ST Jamce's Day will never want money. ana ths
alone Is enough to open the season. no matter what
the conditions Of the oysters may be-
Local prcjudiccs In reference to food seldom nave
any more reasonable foundation. Fortunately, our
game season Is regulated by expert authority ana
law or mere popular prejudice might govern 1t as
absolutely The oysters caught on the north SIDE OF
Long Island are especially DELICIOUS now An excel
lent way 20 cook them T. fried In paste OF chicken
,o-cemeat Select tender chicken: remove the
breasi. boil the remainder and usr the liquor Tor
Ugh, soup. and the flesh for salad or crcquettes.
Npce the raw breas; fine and pound II 10 paste
Measure H. and add the same amount OF bread
soaked to a firm panaIi in milk. ts1spoonful or
sof,enei butter. the yollss OF three eggs. tea
snoonful OF salt. a saltspoonful Of pepper. Press
fhia mixture through IL pure SNN'. IT H"'".'
he firm enough when done 10 cling together
,yhen dressed I'm a form with the hands 1t
IL lmproyed by adding about two tablespoon
,,ls ~ white sauce made OF rich jelled stock.
no, Of cream milk. as this sauce Il geh'rAy
,,o1e 7, IL necessary melt the stock or sauce by
bo,,in, II and then stir 1t In the fOrcemeat when
,,s, no chilled again to give II proper frmness for
uso Ie, the oysters BON up once In the liquor. then
drai, them AMI wrap each one IN rather thin
,,,.or n, forcemeat. Dip each one In beaten egg or
nrrs, II over with egg. and then roll 1t in fine.
,,,od hreadcrumbs Lay the oysters In "A frying
h,sks, and fry them In hot fat until they are
delicate brown
Tho white sauce mentioned VIII be needed IN an
her reclpe =, we VIII give simple rule. This
,,co ongb, 10 be kept In the house. II much fine
.ook,no is done 4 weeks supply VIII Keep even in
s,m,rer In a REFRIGERATOR but 1t Is better In warm
.,hor To make Il once a week. AS II is one Of
w., rr,rcln,l sauces much elaborate or even dainty
o,f.rv = impossible without it. Melt rounded
,ahespoonfnl OF butter In a saucepan. add two even
,ahIesnoonfus OF -four and about three cups OF ie-
,,od white veal stock well seasoned with herbs.
,dd a hayleaf n sprig OF thyme. three sprigs Of
,,rslev ono OF soup celery. and two cloves. II con-
venient add two three minced mushrooms or
hail a cup OF the liquor they are canned IN Let
IN sauce boil for fifteen minutes. stirring Il con-
,inuouslv. then uraw the saucepan back and let the
s.ice merely ii inner for one hour. Strain II while
hot through pointed PURGE sieve. familiarity known
~ scotch can and set II away TO cool as rapidly
as possible. IL shouiu nave soi'' 'e''V'S ''oA
Families of oysters make n dainty dish. which
NAV he properly served In genuine scallop shells the