Worcester morning daily spy., 1898-03-08
My Dear Kate:

My Dear Kate:
Yes, agree with you that this is the
season when the luscious oyster is al its
best, and much depends on the way it is
cooked whether 1t comes out delicious
bit of food or something resembling sole
leather. In my practice 1 have often
come across in the country what are
termed plain stews." Well, these are
inexpensive, but if 1 was an oyster l
should feel aggrieved to be served up in
fresh water, having been brought up in
salt water. However will give you a
rule for a
PLAIN STEW
which will please those who like the
simplest form Of serving oysters. The
most important thing to be done in pre-
pairing oysters or CLANS is to see that
they are properly washed. Wash oys-
ters?" Why, certainly. First drain them
in collander, saving all the juice, then
put the meats in dish pour cold wa
ter over them and with silver fork
take each one out separately using
great care that no bits of shell cling to
them. Now put the oysters, the juice
and enough cold water to cover them in
a stewpan, and when they come to boil
and the edges Of the oysters are curled
turn out in a tureen, add salt, pepper
and butter and serve with oyster crack
ers, which have been heated in the oven.
Do not cook the butter or the salt in
with the oysters, as the former will be-
come oily, and the latter VIII make the
meats tough.
For richer and generally preferred
MILK STEW,
prepare the oysters in the same way as
for the plain stew, and use milk instead
of water. A half cup of cream added
makes a dish fit for the king.
FRIED OYSTERS AND SCALLOPS.
Wash and drain the oysters and seal
lops. Dry in cloth. Season with salt
and pepper. Roll in crumbs, dip in egg,
then in crumbs, and fry in hot lard. In
the first place wash the oysters and the
scallops by putting a quart of water to
cupful of shellfish; shake them around
and then put them into strainer, let
ting the liquid drain off pour the meats
on cloth and season with salt and pep
per on one side; then turn over with a
fork and season the other side. Use two
scallops to each oyster. Have the
crumbs finely rolled and seasoned with
salt and pepper Dip each meat in the
crumbs, then in the beaten egg, and
again in the crumbs. Put the meats in
a wire basket and plunge into fat hot
enough to brown a piece of bread while
you count forty as the clock ticks.
When thoroughly Drowned, turn out on
brown paper; serve ON platter, gar
nished with sprays Of parsley.
OYSTERS A LA HOLLANDISE.
Put one tablespoonful of butter, one
teaspoonful Of salt and one saltspoonful
of pepper into stewpan; when hot add
one pint of oysters, cook until the edgea
curl, and they are plump; then add one
cup of Hollandaise sauce, and cook two
minutes; add two teaspoonfuls OF
chopped parsley and the juice Of half a
lemon. If the oyster liquor is desired,
put it in a separate stew pan. and when
it comes to boil remove the scum and
add the liquor to the oysters. Toast
slices of bread and put in the bottom OF
the serving dish. For the
HoLLANDAIsE SAUCE.
melt one tablespoonful Of butter, add
one-half of small onion, cut fine, three
pepper corns and one-half bay leaf;
add one tablespoonful of flour and pour
on slowly one and one e-half cups of veal
stock or milk; put in a few grains OF nut
meg and a teaspoonful of salt and cook
twenty-five minutes. Strain, and add
to the beaten yolk of one egg and the
juice of one-quarter of a lemon The
mixture should be turned upon the egg
slowly and stirred slowly, making Q
smooth sauce.
OYSTER CRoQUETTES.
One pint of oysters, washed and
drained; then parboil and drain, saving
the liquor. Chop the oysters fine Melt
two tablespoonfuls of butter, add
two tablespoonfus of flour, stirring
smooth; pour on slowly one-half cup of
oyster liquor and onehalf cup of milk;
add one teaspoonful of chopped parsley,
few grains of cayenne, one-half tea
spoonful of salt, and the yolks of two
eggs. Cook two or three minutes, then
put in cup of chopped chicken and the
chopped oysters. When cold shape into
cones or cylinders about four inches
long and an inch in diameter, roll in
crumbs, then in beaten egg and then in
crumbs, and fry in wire basket In hot
lard. The chicken may be omitted and
more oysters added, if preferred. bat
this is f1e way to use up bits of left
over cold chicken and oysters.
OYSTER TOAST.
Wash one pint Of oysters, drain. sea
son with salt and pepper. Dip in malt
ed butter then in fine cracker crumbs;
broil over clear f1re until the juice
flows. Place on toast and pour White