The San Francisco call., 1899-10-08
Cgsfsrs.


OYSTERS are OF The tables again, 70 10
delight of many who miss them soreiy
during t1e P-less months. Though Inno-
ce---lcoEng things, they are ueverrhe-
less dangerous and Il by chance We
swallow one bit Of ragged, Jagged shell
the u-tsrraker IS apt 20 be busy for
tsW hours.
Oysters cannot be too carefully looked
ever. especially when giving them 70 chill
6-e-. As il IS the opening which breaks
the shell Insist upon their being opened
correctly
OYSTER FRICASSEE-Nfix one table
spoonful each Of butter and d0ur IN Z
saucepan ever the ire until perfectly
smooth. Add the oyster liquid. salt, pep
Per ard r1e oysters when the liquid q
tc-. Take from the fra. add the yClks ot
C-L 1ue tablespoonful 1L lemon juice and
one -zbl-s-o -ollful ct chopped parsley
DEvILED OYSTERS on TOAST-Nlx
together ---.= Hour. --e Eeap.Cg salt
spoonful 1- mustard white pepper and
sat. add Cd the yCla OF one egg EoL
J1= oysters In Tie paste and brel over
Z clear --=. Serve aC lLIJr--1 toast
STUFFED EH.5--aop dne one
dozen oysters large Eastern and NIX
with me beaten Eo.k Of one egg, r1res
lalLeEpCCCf--5 rt bread crumbs, one table,
spoonful " cream. salt and pepper .
-as-- FIJI the shells and oake IN = quick
FRIED OTsTERS-Beat the yolks @
four eggs with Two -a1Lespo0ELuls Of
-rE me oysters -lp III -Ge oarler, r1--
II fine bread crumbs and Try III hot Tat.
STEAMED OYSTERS - Place the
oysters IL round dish, season win
plenty OF butter. pepper and salt Place
II steamer and steam until they begin 10
CURRY OF 0Ts-ERs-Place the oys-
ters II enough water To cover them ana
simmer four minutes Put one heapl1g
rabIesp poCCLCl Of butter in q pan win one
-easpCCCLUl u Cr--rv, -l-C6eC The broth
tie oysters were IL. sa--. and STIR IN the
curry. add the oysters, simmer and serve
sCALL0PED OTsTERs-I1ro d but
tered DucC-lE -ts1 place q layer Of
cracker cr-0cs- then a layer 1t oysters,
win seasoning II butter. pepper and salt
" 1sn JLe l-zI : ---e1 Pqlr over me
milk cover -1e dish, bake ha-t an hour,
r-E2Ez -Le g eC @z- 2rOWE-
OYSTER RTTTERS-S-raiC or the
C-p5uLs OF Hour. Two We---beaCen eggs. one
-7aspoolful Of baking powder ana little
salt. NIX the batter SUR IN the oysters
a1G drop by spoCutCIs into not fat
OYSTER CROQC ETTES-lIlx one quart
Cc oysters with one cuPrul o1 Uaslea 20
taLCes. Cut tine with Z knife and add Two
CLU-lls C- cracker crumbs butter, PEP
per. salt. the oyster l1-1r ard milk =
needed R0u into balls, dip II egg and
cracker crumbs and fry IL fat
OYSTER PLE-LtCe 4 pudding dish with
rich pie paste. Strain the liquor from ths
oysters and add & layer % the dish. sea-
sCuirg with butter, pepper and salt and
sD-.-z-1g with Hour; add another aver,
ard 50 ol Until the dish g filed. Pour II
L-e L1-1r, add little cream, cover " n
top crust and oake until the crust g =
LgE- brown
OYSTER PATTTES-Lfcs patty PANS
With rich paste Put cover q paste
on and press down the edges Bake until
done. Open the pac-las and put In the
following mixture stew the oysters IN
--e-- liquor, add one reazpCDu1uI Of -four
Cre -allesDoCUSul Of butter and the grated
peel q ore lemon, season with salt mace
ard cayenne, adding two tablespooufuIs Of
cream. Serve hot
OYSTER CALELET-Staw the oysters IN
their -CuCr for five minutes, drain them
and -LLccaI the liquor with 1Our and but
ter season with salt and pepper aid beat
Vel. chop the oysters and add % the
sauce. Beat cC-r eggs, turn into a hot
pan and fry 4 light color. Place OF dish
s-t before folding put part OF the sauce
an. gTs-srs within, turning over the rest
Just before serving