The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1899-03-02
THE HOME.
OYSTERS AND CLANS.


water In which oysters are received. Put
them into colander, then under the cold
water faucet, or pour over them pitcher
or two Of cold water. No matter In what
way they are to be cooked, they should
always have this preliminary prepare
ton. If used raw, this Of course, cannot
be done When served raw they should
re eaten as soon as they are opened, and
In their own deep shell.
Oysters Creamed:and Fricaseed. Drain
wash and boil without the liquor fifty
good-sized oysters; drain again, this time
Swing the liquor drawn out by tine heat.
Put two tablespoonfuls of butter and two
Of -four into saucepan; measure the
liquor and add to it sufficient milk TO
make pint; add 1t to the butter and
nour. stir until boiling, add the oysters,
a tcaspoonful of salt. n dash of cayenne
and serve. This may be converted into
fricassee of oysters by adding. at the last
moment, the yelks of two eggs and
tablespoonful of chopped parsley. For
receptions, oysters prepared in this way
may be served In paper CASES. small indi-
tluutl cups UT III pate Sueiis.
Oyster Bouillon in Cups.-Wash and
chop fine fifty good-sized oysters, put
hem In a double boiler, cover and cook
slowly for an hour; add pint of water,
a leve teaspoonful of celery seed. ana
strain through two thicknesses of cheese
cloth; reheat, add level tablespoonful OF
butter, a little salt, and serve IT. cups.
Oyster Soup. Drain and wash nifty
oysters, bring them to the boiling point
mr. Iraf In rim savinn the HnnOr
10 this liquor add pint of water. SIX
whole peppercorns, the same Of whole all
spice, and u tiny bit of mace. Rub to-
gether two tablespoonfuls OF butter and
one tablespoonful of flour; add to the
liquor pint of milk; when hot add the
thicKening; stir constantly until smooth
and OF the consistency Of thin cream; add
the oysters. teaspoonful of salt, and
serve Immediately The thickening may
he omitted, the butter added at the last
moment with the oysters, and water Use
instead Of milk.
Fried Oysters. Select large fat oysters,
drain them and place them on board
drying each one carefully with piece Of
soft cheesecloth; dust with salt and red
pepper. To each dozen oysters allow one
egg, the white and yelk beaten together
with tablespoonful of warm water. Dip
the oysters tirst in fine breadcrumbs. then
into the egg, then back into the bread
crumbs dry and the egg free from the
crumbs. Continue until you have the
desired number dipped, being careful TO
place them on a cloth or dry board so that
they will not touch one another. When
ready to fry have a good-sized pan half
blled with fat. Or oil. which Is preferable
Where oil cannot be obtained, use half
suet and half lard or half suet and half
oil Under no circumstances whatever
use butter, as the butyrio acid softens the
oysters, des troys their flavor, and renders
them more difficult of digestion. Drop
piece of bread into the fat; II 1t browns
In twenty seconds, the fat Is sufficiently
hot. Put five or six oysters into the fry.
Ing basket and plunge them down into
the fat; as soon Is they are golden
brown lift the basket, drain the oysters
on brown paper, and send at once to the
table. If Ii is necessary to have great
number to serve at one time, the oysters
may be placed, as socn as they are fried.
n u pan at the oven door, where they will
keep hot.
Broiled Oysters, Brown Sauce. Dry
and season the oysters as for fry ing. Have
ready q wire broiler and q good clear fire;
arrange the oysters, broil A minute on
one side; turn, and broil on the other.
Put them into a hot dish; add table,
spoonful of butter. tablespoonful of
lemon juice. and a busting Of salt and
red pepper to each 25 oysters The
Drowned oysters that are FREQ uently called
broiled oy sters are cooked on AN ordinary
cake griddle, "a brown sauce being made
from the oysters with Il thickening of
flour and butter.
Planned Oysters on Toast Drain and
wash the oysters. Have ready. SIN oking
hot, large iron spider or sheet-iron pan.
Throw the oysters into the hot pan,
shake quickly, and add to each % oysters
a tablespoonful of butter, half a teaspoon
iul of salt, dash of cayenne, and not
more than ten drops of onion juice. When
they reach the boiling point, dish on neat
squares of toasted bread, and serve.
CLANS, Cooked or Raw.-Of all the
mollusks CLAIMS are the most difficult of
digestion. The little soft CLAIMS or mus
sells, such as one gets along the New Eng
land coasts. are better simply steamed or
baked. The large hardshell CLANS that
are supplied to the greater part of the
United States are better chopped tine and
made into bonllon or chowder. The hard
or muscular part of both oysters and
CLANS Is more indigestible than the softer
portion. For serving raw, and on the
SHE'LL select cherrys stone, the little neck,
or sand clam.
Old .Fashioned Clam Chowder. Chop
fine fifty good sized CLANS; cut into small
pieces a quarter of pound of bacon or
hahn. Line the bottom of a good
saucepan with ham put over this a potato
cut into dice, q sprinkling of chopped
onion, then layer Of chopped CLAIMS.
then another layer of hanna sprinkling of
onion, a teaspoonful of powdered thyme,
the same of parsley and u busting Of pep
per. Cover this with good layer Of
tomatoes that have been peeled and cut
into pieces, or a layer of canned tomatoes;
then another layer OF potatoes and CLANS;
continue alternating these ingredients
until you have used the materials; add
sufficient boiling water to barely cover
the whole, cover the saucepan and place
1t over slow fire, allowing the CLAIMS to
simmer for three quarters Of an hour.
When ready to serve add half cupful of
good cream and two pilot biscuits that
nave been slightly crushed. Mrs. Rorer
In I.adiata HoInR Innnral