The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1897-12-19
THE TOOTHSOME OYSTER.
ways to Prepare 1t Better Than Those
You Know How.
Boston Transcript,

Boston transcript,
There are persons. as some of US can tes-
tify. who appear to be Mortified if a Man
haitian cocktail is mentioned in the most
casual manner and who are warranted 10
shy if they but get Whit OF Martini
but give them chance, to partake or an
oyster cocktail and you have added SUP
stantial item to their sum OF worldly pleas
urc.
tail when it, is judiciously mixed, but folk
of the ilk above referred to do seem TO nave
a peculiar fondness for it. Now IS 1t pc
cause a course of total abstinence has rem
dered their palateS extremely SENSITIVE, 70
highly seasoned impressions, or Is II + tnae
into thinking that they are tasting d LOT =
hidden thing without sacrificing principe!
a And tell elm me-. too if this is the way you
set about preparing one or these palate,
tickerS? Half a dozen little oysters cropped
into glass with their JUICE nsCe samce
half a teaspoonful of worcestershire Sauce;
a dessert spoonful of tpmato ketcnup ana
several grains OF salt. Or do YOU substl1
tute horseradish for the Tabasco? They tell
me it's frequently done, but FOR myseiI
prefer the Tabasco. 1t Is a VeXed question,
anyway this matter of what shall be put
on a raw oyster to make 1t more palatapIe /,
the real dyed-in-th epicurean vows
that it is nothing short of barparlsma 10 nSe
more than the tiniest pinch OF salt, Whlle
many a discriminating gourmet declares
that the more you do for an oyster the more
it does for YOU So there you 0oen are alike are
agreed on one point, and that is the way 70
bake oysters so that they are worthy Oh d
place on any table; ana PUT Tnis into @ small
lined stewpan quarter or pound OF pui Z.
ter and one teacupful of cream: surrlng II
well over a hot fire till hot. Ihen a9o d
vineylass of sherry a tablespoonful OF an
chovy sauce and a skinny Spr na u
cayenne and grated lemon peel. , Stlrr onSr
the fire till it bubbles once; Inen pour
haIf ~ the mixture into baking dish. Lay
the oysters on it. besprinkle them Win Win q, a
scanty covering of bread crunps ga anu psnner
parmesan cheese. with SAT- anu peppeiI n
Pour the remainder OF the cream over al
and brown to a good color. ,-.. o,,s
Once one gets in the way o, Oe reci6e for
scaIloned oysters no matter how true ana
tried. will be lost sight of.
And the same fate will likely peIaIl one
ruIe for making an oyster stew provided
one adopts this suggestion Tor eprepaIlhs
oysters with cream. In the nTst pIace
there should be put into saucepan pIii u
of cream with tiny piece or onion ana
little mace tied up in a muslin nag. Wneh
the cream boils thicken 1t with t tapie-
snoonful of flour mixed with two TABLE
snoonfuls of cream Heat quart OF oys-
ters with their liquor and sImcient SAT- SAT-
Then drain them and puJ thet, nv to crea m
over them, removing the onion and mace
with the dish serve toasted bread or DIS
Undoubtedly all your friends are ready to
take oath that YOU do have at your table
the very best fried oysters that tney ever
tasted But the next Tune Ilal Sov rsssI he
deviled and then fried. Wipe the oysters
perfectly dry and lay them on a nat dish.
mal+Sng noint. mix with little salt, a
susnicion of cayenne and a certainty of
lemon Juice: pour this over the oysters and
stir them about in it for at least ten MIN
,,tes Then roll them in a paper of cracked
crumbs or sifted breadcrunbs: dip them
into beaten egg, then into the crumbs
or you can make o dish Of fried oysters
even more elaborate. if you will chop six
ounces OF the white meat OF any FOWL with