Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-10-14
GOOD WAYS TO SERVE OYSTERS

GUOU n Id ~ DEN v =
To be perfect, oysters should be
freshly opened, and it is important to
rid them of those tooth-endangering
bits OF shell that sometimes cling so
persistently.
Oyster Stew.-Bring to a boil a quart
of oysters. and add to them four table
~Spoonfuls of rolled crackers mixed with
an ounce OF melted butter, a level tea
spoonful of salt and a little white pep
per. Boil two minutes; then add a
pint of rich milk, heated to the scald-
ing point. Serve Immediately.
Creamed Oysters Remove a pint of
solid oysters from their liquor; add to
the latter a cupful of milk, and salt and
pepper to taste. Place over the fire,
and when it reaches the boiling point,
thicken with a tablespoonful of white
roux. When smooth and creamy add
the oysters, anu cook until they rufie-
about two minutes. Serve either over
toast or with crackers.
Planned Oysters-Put two table
%spoonfuls of oysters into a pan and
let cook until brown, then add 20 oys-
tiers, we'll drained and wiped. Fry
these to a delicate brown, turning as
necessary, then pour over them the oys-
ter-liquor, heated and seasoned. Serve
in a deep dish, IN strips of buttered
toast.
Scalloped Oysters-A novel way Of
| prGna ri no thic dich ic tn drain tho nvC
ters and dip them first in beaten egg
and then in bread or cracker crumbs.
exactly as for frying. Arrange in a
baking-dish, seasoning each layer, and
%sprinkling it with chopped celery or
parsley. Scatter bits of butter over the
top, pour a cup of thin cream over the
whole, and bake for 25 minutes, cover
ing the first Is.
Crumbed Oysters-Put a quart of
oysters over the fire, and bring to the
boiling point; skim and turn into a
strainer which has been placed over a
bowl. Return the juice to the fire and
thicken with two tablespoonfuls of but
ter rubbed into the same quantity of
-four; season with a tablespoonful of
grated cheese, salt, pepper, and a taste
of nutmeg. Now add the oysters, pour
into a buttered baking-dish, and cover
the top with a cupful of fine bread
crumbs. Dot with butter and bake 20
minutes.
Oyster Patties-Put the oysters in a
| saucepan, with enough of the liquor 20
cover them; let them come to a boil;
skim well; add two ~teaspoonfuls of but
ter for one quart oysters; season with
pepper and a little salt; two or three
spoonfuls of cream will add to the rich
ness; have ready small tins lined with
puff-paste; put three or four oysters
in each, according to the size of the
patty; with paste, and bake in a
quick over twenty minutes; when done.
wash over the top with a beaten egg,
and set in the oven two minutes to
glaze.
Oysters on Toast-Put a quart of
solid oysters in a saucepan with a large
spoonful of butter; stir frequently, and
when they curl on the edge and are
plump in the middle, draw the dish TO
the back of the stove and add the yelks
of two eggs beaten with a tablespoon
full of water. Cook gently for a minute.
without boiling; season to taste and
pour over six slices of toast. arranged
or a hot platter.
The chatting dish must certainly be
an invaluable accessory when unex-
pected company drops IN at meal time.
1t is said by those who have used it
that it cannot be surpassed by any
other article for convenience. The
chating dish is not a modern invention.
1t may properly be considered as be-
longing to that category of lost arts,
of which the late Wendell Phillips
spoke. One of the poets of Greece. 262
B. c., refers to the skill of an attic
cook who prepared a fish in a chafing
dish. Madam Dacier remarks that
Homer makes no mention Of any boiled
meats, and in all the entertainments
described by him (as in a dinner given
by Achilles) the piece de resistance. or
principal dish. undoubtedly was cooked
in a dish with a spirit lamp under it.
Sir Walter Scott mentions a dish OF
This character in the Talisman. Marie
Antoinatte possessed one with a spirit
lamp in 1916. l append here a recipe
for tomato sauce made with the chafing
dish. This may have been the identi-
cal recipe from which Mrs. Bardall
made that famous tomato sauce. Chops
and tomato sauce" wrote the willy
Pickwick, which Sergeant Buzfuz said
were intended to mislead and delude
the poor widow
Tomato Sauce.
Wipe and peel three tomatoes. and
slice crosswise. Sprinkle with salt and
pepper, roll in -four. Il heat, using
enough butter to prevent burning. The
tomatoes should be watched carefully
and turned during heating. Melt two
ta~blespoonfuls CT butter. add two table
spoonfuls of -four mixed with one
fourth teaspoonful of salt. and pour on
gradually one and one-third ups of
milk. Stir constantly until the sauce
thickens, then pour it over the toma-
toes.
welsh Rarebit. Chafng Dish.
Have ready one level tablespoonful