The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-11-18
THE DELECTABLE OYSTER.
Ten Ways to Serve 1t, as Demon
strated by Mrs, ROrer.
Philadelphia Record.

Philadelphia Record.
Having chosen ''Ten Ways of Cooking
Oysters as the subject of her first lecture,
Mrs. S. Tyson Rorer in her own inimitable
way began her thirteenth annual Food
Show course at Industrial Hail. Broad and
Vine streets, yesterday afternoon.
The ten ways included fried in oil. picked
with celery, fricasseed in bouche cases,
cocktails, salad. outlets, broiled curried in.
rice, with steak and as a sauce for tur-
key.
The Oyster Cocktail-The oyster cocktail
is in reality the oyster number in the course
at dinner. Into a small bowl of cracked
ice sink a straight, small glass. Put into
the glass six tiny oysters. the juice of half
a lemon, and then add enough tomato cats
UP to half fill the glass. An abbreviated
oyster fork is laid across the top of the
glass, with which to fish out the tempting
little bivalves.
Fried Oyster-For frying Mrs. Rorer used
cottonseed oil, and she said bread crumbs
were much better than cracker crumbs, be-
cause of the absence of shortening. She
covered the oysters quickly with crumbs,
then dipped them in the egg, and then in
the crumbs again. They should be fried as
son as they are dipped. else they'll come
out naked. The crumbs should not be
coarse. as they take up too much egg and
make the oyster too large. (For croquetteS
use the coarse crumbs.)
They should be fried when the oil is at a
heat of $50 degrees. If one has no Their
mometer the test is made by dropping into
the fat q small piece of bread: the fat is
right IL the bread is Drowned after staying
in twenty minutes. The fair lecturer an
nounced that 600 oysters might be fried in
the half saucepan of fat if the frying was
properly done, and more, that 1t might be
used time and again If 1t were properly
treated.
Do not place more than four oysters in
the frying basket at once and do not turn
them. Do not put in more till the last lot
is out. Sink them in the fat; when done
they'll float.
Then take them out and place them on
a soft paper that any possible bit OF fat
may be got rid of, ending them up that
the juices may be retained, and also that
they shall retain their crispnesS, instead Of
Steaming.
Listeners were reminded when Mrs.
Rorer carried her frying basket TO the fire
with plate under II that the lack OF Just
such precautions as this meant twice the
work necessary 1T IS only very dirty
people who have always to be scrubbing.'
Picked with Parsley.-Boil fifty oysters.
Drain, and when cold cover them with half
a pint OF white wine vinegar, and let them
stand over night. When you serve and
dish them sprinkle over timely chopped
parsley, a tablespoonful of caDers and six
finely chopped olives. Pour over French
dressing.
Oyster Cutlets.-Drain twenty-five oysters
Wash them and drain again. Place in
saucepan and stir carefully until they reach
the boiling point. Drain, this time saving
the liquor Chop the oysters fine and add
them TO the liquor. Measure, and TO each
pint allow one tablespoonful OF butter. two
rounding tablespoonfuls of flour. Put the
oysters over the fire and rub together the
butter and the flour. Add the oysters, cook
until thick: add the yolks of two eggs.
cook for just minute, take from the fre
and add level teaspoonful Of salt, tea