Virginian-pilot. (Norfolk, Va.) 1898-1911, 1900-11-15
Zen Ways to Cook 1t, as Shown
by Experience.
How the Bivnives Should be Treated by tho
Cook In ordert to Get the Best Results
and So Satisfy Exacting Man.
philadelphia Record.>


streets. yesterday afternoon.
The ten ways included fried in oil,
picked with celery, fricassed in
bouche cases. cocktails. salad, outlets.
Drolled. curried in rice. with steak and
as sauce for a turkey.
THE OYSTER COCKTAIL.
The oyster cocktail is in reality the
oyster number in the course at dinner.
Into small bowl of cracked ice sink
a Straight, small glass Put into The
glass SIX tiny oysters. the juice of half
Il lemon, and then add enough tomato
catsup 10 half fill the glass. An alb
breviated oyster fork is laid across the
top of the glass with which TO fish
out the tempting little bivalves.
FRIED OYSTERS.
For frying Mrs. Rorer used cotton
seed OIL and she said bread crumbs
were much better than cracker crumbs
because 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 he fried soon 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. ('or crouucttes
use the coarse crumbs)
They should be fried when the oil Is |
ut heat of 800 degrees. If one has
no thermometer the test is made by
dropping into the fat n small piece of
bread; the fat is right IL the bread is
Drowned after staying in % minutes.
Inc falr lecturer announced that 500
oyaters might be fried in the half
saucepan of fat il the frying was pro
perry done. and more. that 1t might he
used time and again if it were pro-
DcrlY treated
DO not place more than four oysters
III the frying basket at once, and do
not turn them. Do not put in more |
TN the last lot is out. Sink them in
the rat; when done they'll float.
men take them out and place them |
on soft paper that any possible bit |
OF TAT may be gotten rid Of ending
theh up that the juices may he re-
taineu, ana also that they shall retain |
Their crispness. instead OF steaming.
fasteners were reminded when Mrs |
i.orer carried her frying basket TO the |
Hre with plate under it 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."
PICKLED WITH PARSLEY.
Boil 90 oysters. Drain. and when cold
cover them with half pint of white
VINE vinegar. and let them stand over
night. When you servic and dish them
sprinkle over finely chopped parsley a |
tablespoonful of capcrs and six finely |
chopped olives. Pour over n French !
dressing.
OYSTER OUTLETS.
Drain 20 oysters. Wash them and
drain again. Place in saucepan and
stir carefully until they reach the boil
ing 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 !
IN lao, ,s,,1.. 9
Hour. Put the oysters over the fire, and |
rub together the butter and the flour
Add the oysters, cook until thick; add |
the yolk of two eggs. cook for just a
moment. take from the fire and add q |
level tcaspoonful of salt. n teaspoonful
of onion juice, a tablespoonful of chop |
ped parsley. dash of red pepper. |
Turn out to cool. When cold. form into |
forms: then dip in egg and bread
crumbs. Fry in smoking hot fat. Serve |
around mound of cabbage salad.
CURRIED BORDER OF RICE.
Drain and dry % oysters, busting
with salt and red pepper. Put two
tablespoonfuls of buttcr-and one onion. |
chopped fine, into a saucepan. Cook |
slowly until the onion is tender. not
browning. Add tSaspoonful Of curry, |
Il tablespoonful of flour and n half |
pint of boiling water Boil for a mo- |
ment and strain into a double boiler. |
the oysters, fcW at time, into a |
very hot griddle. turn, and when |
brown lift them into the curry sauce.
When all are boiled add two table |
spoonfuls of lemon juice and turn them
into a dish that has been arranged
round it's edge rice border.
OYSTERS WITH STEAK.
Those who like the oyster flavor in
meat will be glad of this recipe: Drain
and wash % oysters though a dozen
will do. Then drain again.
Select nice sirloin steak; trim 1t |
excepting the tough end for q brown
stew. a Hamburg steak or for stulIing
peppcrs) and broii 1t for eight minutes
five on one side and three on the
other if you use gas. but turning CON
stantly If you use coal. Put the least
cooked side down in n baking pan |
cover with the oysters and run into Il
quick oven. The oysters will curl in
about 10 minutes. when the steak is
lifted carefully onto the serving dish |
busted with salt and pepper and lit
tie melted or clarified butter poured
over. y slice OF lemon dipped in
minced parsley forms the finishing
touch.
OYSTER SALAD
Drain % large oysters Put them. n
FEW at Il time. in a Kettle OF boiling
water. Drain and place on ice till very
cold Then make a French dressing
Iour tablespoonsfuls Of oil to two of
Iarrason vinegar one half teaspoon of
SAT- and half SaltspOon of pepper) |
ana pour over the oysters when they've
neen placed on a dainty bed of lettuce
cover with one-half pint OF chopped
ce4ery and serve at once.
BROlLED OYSTERS.
Drain 20 and throw them. few at
time. on very hot griddle. Turn
quickly and lift into n double broiler.
adding tablespoon of butter. half a