The age-herald., 1901-11-28
Hints for the Home.
MRS. E. G. sTERNs.
How to Prepare oysters.

Served on the nalf Shell-Allow six oysters to each person. Wash the shells we open them carefully; take off the upper shell, detach the oyster from the under shell but leave it. Serve on crushed Ice with slices of lemon and horse radish.
 Oyster Cocktail-Mix the juice of one half lemon. half teaspoon vinegar, eight drops Tabasco sauce, one-half tea spoonful horse radish one teaspoonful tomato catsup, add eight oysters. Let stand one half-hom. Serve in wine glasses with chopped ice Serve at the beginning of lunch or dinner. Use small oysters.
 Fried Oysters-Select for frying the finest oysters you can get. Drain in a calander; dry one by one on a piece of soft linen. Lift carefully with the fing- CTS. Season with salt and paprika. Beat an egg with one tablespoonful of boil ing water. Have some stale bread crumbs rolled fine Dip the oysters one by one in the bread crubs, then in the egg and b'then in the bread crumbs, covering every part carefully. Have deep frying pan with enough lard to completely cover the
 
 few at time. They should be served at once. .. f5 Oysters a la Bechamel-Twenty-five q oysters, half pint cream, two tablespoon- ful butter, one tablespoonful flour, salt and pepper to taste Bon the oysters about two minutes in their own liquor. drain and chop. Put the butter in granite : sauce pan and when melted aod the flour. : Stir and mix until smooth, add cream; when it boils add oysters, salt, pepper and serve. A few chopped mushrooms may be added if liked.
 Broiled Oysters-Use nine fat oysters, lay them on a board and dry with a napkin. Season with salt and paprika. Have your gridiron very hot. Put on the oysters and when brown turn. Have ready hot dish with a large lump of buttfr melted. Serve at once
 Scalloped Oysters-Put a layer of oys- tf.'s ina baking dish cover with bread crumbs; dot this with bits of butter pep VT rnd salt add another layer of oys-
 nd continue until dish Is full. hav-
 tho last layer crumbs. Moisten with
 9fl CT milk. Bake in a quick oven . ut twenty minutes Serve in the Taking dish.
 slices about two inches thick. Trim off the crumbs and make each piece square Dig the crumbs out of the center, laying sides and bottom like box. Brush over with melted butter and put in a quick oven until light brown. Fill with cream ed oysters and serve.
 Pigs in Blankets-Drain large fat oys- ters and dust with pepper. Wrap in a piece Of very thin breakfast bacon, fasten with small toothpick. Have a very hot gridiron and cook the oysters until the bacon is Drowned crisp
 Oysters Ia Richelieu-Wipe two dozen large oysters dry. Put one tablespoonful butter in sauce pan. when melted. and two tablespoonful chopped celery and tn" oysters cook five minutes, add four tablespoon sherry, serve on toast
 Oyster Cullets-One chicken cooked and chopped fine. fifty oysters drained and chopped. add to the chicken, season with two tablespoonful onion juice. one table spoonful lemon juice, one tablespoonful salt, one tablespoonful chopped parsley one teaspoonful pepper. add a cream sauce made with one ta.4espoonful but ter and three of four. When cold. make out In outlet schops, dip in egg and cracker crumbs and fry in deep pot.
 Oyster Pie-Make a thick pie crust, line a deep pie dish with it, drain fifty oysters from their own liquor turn in the pie dlsh with a few bread crumbs, one tablespoonful butter, cut in piece and . quarter of a cup of cream. Salt and pepper to taste. Put on an upper crust of paste and bake for thirty minutes.
 Oysters en Codu.tse1ot,. afAv oyaters in their owrs iiquor and drain. Make cream s1uce with one tablespoonful of butter, one of four and one cup of creamt Chop the oysters, add one cup of chop ped mushrooms, the cream sauce; season with pepper, salt and little sherry. Fill oyster or scallop shells with the mixture. cover the top with bread crumbs and brown in a quick oven.