The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1898-02-11
THE HOME.
OYSTER RECEIPTS.
Ito be oontinued)

Even among lovers of the bivalye many
Of the most delicious ways OF cooking 1T
are little known. Oysters la poulette
may be variously prepared with cream,
milk or veal BROTH according to the taste
or convenience of the cook. Scald two
dozen oysters in their own liquor; drain
and save the liquor; put one ounce OF
butter in O sucepan with one of flour,
and when smooth dilute with the liquor;
cook for two minutes; add half tea
spoonful of lemon juice and gill of
either hot, strong veal broth, thick sweet
cream or milk; beat in the yolks Of two
eggs well beaten; stir 8 moment to COOK
the eggs, but do not allow it to boil, or
they will curdle; lay in the oysters; add
some very finely minced parsley, and
serve at once. A gill OF mushroom liquor
makes an agreeable change.
A Columbia College man, who is
devotee of the chatting dish, prepares
most delectabIe curry OF osyters. A small
minced onion is fried in teaspoonful of
bntter until yellow; into this is shaken
teaspoonful each of flour and curry pow
der; this is diluted slowly with gill
each of osyter liquor and cream, and
when hot and smooth two dozen oysters
are laid In and allowed to simmer until
the boards begin to curl. Just at this
stage there is brought up from some I'M
known region dish Of piping hot
steamed rice, and the combination Is
thing to be remem bered.
soainf1Y GIRL 6yiyaG HhRt1nC dish
per of fricasseed osyters after. the theatre,
and it is of great excellence. The lamp
is lighted but not turned on full, while
a tablespoonful of butter Is melted; into
this is stirred a tablespoonful each of rolled
cracker crumbs and fnely-mlnced celery,
apparently previously cooked; two dozen
osy tiers are laid in, seasoning added, and
the flame increased while gill of cream
is added; the moment the oysters become
plump and the boards curl the beaten
yolk of one egg is stirred in, and the sea-
soning is finished with lemon juice.
Serve in small, deep dishes.
GriIled oysters are somewhat curiously
concocted. but are good nevertheless.
Wash and drain the oystrs, and unless of
the salt variety, salt them slightly. Dry
between soft cloth. Trim the crust from
slices of stale bread and dry and brown
q little in the oven; dip one side quickly
in shallow dish containing equal guam
titles Of cream and oyster liquor and lay
on gridiron, the moistened side toward
the fire; cover thici1ly with oysters, each
one brushed with melted butter, and hold
over the Goals long enough to heat
through; turn the oyster side for mo
ment to the fire, and serve on very hot
dish, with bit of butter and red pepper.
a celebrated New York oyster house
serves rare dish of escalloped oysters,
each one cooked singIy in it's own shell,
with q bit Of sweet butter, crumbs and
Seasonings.
Deviled oysters is another dish which q
woman shonld learn to make if she wants
to find straight road to the masculine
heart Heat tablespoonful of butter In
a saucepan and stir in a heaping table
spoonful of -four; dilute slowly with half
q pint of hot cream or milk and gill OF
osyter lilo aor; add the beaten yolks of two
eggs and two dozen OYSTERS drained and
minced with minced parsley, salt and
cayenne. Butter sca1lop shells or the
deep shells of the oysters, sprinkle with
crumbs, dot with butter and brown
quickly in hot oven. Garnish with
parsley and lemon.-The Delineator.
THE HOME NURSE.
The home nurse has for q common and
important part OF her duties, the making
of plasters and poultices, and the arrange
inent of all kinds of hot applications.
They are used for softenlng and healing,
or for drawing to the surface the inward
irritation, and are of great variety of
substances.
The simplest Of these applications is
water, hot or cold. Cloths dipped in hot
water readily act as poultice, and have
few equals in reducing pain. Cloths
which have been dipped in hot water and
then are wrapped around hot water
bottle will have the efficacy of those
frsehly dipped and wrung out, and will
retain their heat and moisture for hours.
This is good thing to bear in mind when
it is difficult to change hot cloths often,
as when suddenly taken i'll in boarding
house where attendants are hard to find.
One of the most healing of applications
in the case of bad burns is made from
raw potato, without anything added to
it. Crate it freshly every time the pouI.
tice is to be changed, and after putting it
thickly on cloth, lay over the burn.
The heat Of the burn will yield like
magic to it's dripping GOODNESS, which,
however, dries rapidly. It should be re-
newed as fast as thu juice of the vegeta-
BILE evaporates. Burns treated in this
way rarely leave a scar
Flaxseed poultices are known TO every
household, and heal as well as draw out
pain. AS usually made the daxseed
poultice is all il should not be, aid is
o wet nasty mass, which no enc can wish
applied to his person. There are two
methods of making u fiaxseed poultic4
favored by professionals. In one case
the meal is mixed with cold water and al
lowed to boil until it thiokens; it will
swell considerably. In the other the
meal is scalded with boiling water, al
loMed to swell, and then heated to the
boiling point again. Flaxseed poultices
are used where something that works
gently is desired. To increase their eff
oacy mus tard is added in small proper
tions.
The mustard poultice is the one best
known; and though it should be the
tfriend Of man." it too often seems like
something else. The instances when
blistering is desirable are few. In those
the undiluted mustard may be used,
but for all ordinary purposes there should
be only one spoonful of mustard to four
of -four. This proportion will make q
-,