New-York tribune., 1901-09-04
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IN PREPARING OYSTERS.

Oysters are again in season. and are hailed with
delight by housekeepers as a welcome addition 20
the weekly menu. one of the advantages Of the
oyster. Of most shellhsh, Is the great variety
of forms IN which It may be served However II Is
to be cooked one thing should be borne in mind
that like the egg the oyster is hardened and rem
dered indigestible by high temperature. Per
sons who regard this fact in stewing overlook II
too frequently In devilling escalIoping frying. ETC.
and the result is a leathery substance with ruined
favor. Care should he taken In preparing the oys-
for cooking 70 all bits OF shell from the
oyster well from the liquor. The best way 20
insure this is 10 take each oyster In the fingers
from its liquor rinse IL in fresh cold water and
the thumb and finger IT, TO be sure that
no foreign substance remains Drop the oysters into
just enough fresh water TO cover them. and drain
the liquor from which they taken through
fine sieve. II the oysters be stewed put this
it, put In the oysters. and let It simmer, not boil
until the edges begin TO curl and the oysters to
plump. Meanwhile have ready pint OF milk to
strain them from the liquor and put them whore
q tablespoonful OF butter and level Tablespoonful
OF -four, and add the milk with the liquor % the
oysters. Cook and stir uuul slightly thickened.
oysters and ssrvc ar enc For oyg,er saup some
people add a half cupfuI OF cracker crumbs
Individual oyster soufiles may be baked IN the
kind or In papeT cases Tbev arr exceIIent for
luncheon course. Cut into small pieces nine large
oysters. Make cream sauce of and half
tablespoonfuls of butter. tablespoonful OF
and thrce-fOCrthS OF a CuVful OF milk As soon
as II thickens add a half teaspoonful or salt
dash Of cayenne pepper. halt cupful of bread
and add the well beaten yoiks OF eggs. stirring
them constantly. Fold IN the stifiy beaten whites
buttered shells or cases cover the tops with but
tered bread crumbs. place them on baking pan
minutes. Serve soon they removed from
the oven or they will fall
IT frying oysters cover them thoroughly with
bread crumbs. rolling them first in the crumbs. then
in beaten egg mixed with milk, and again in tho
crumbs. Let them stand in a cold place an hour
before frying. Deep oil is better for frying them
than lard or butter It should be the boiling
point when they put in A good is a small
piece Of bread n It browns quickly the fat is at
dropped in the oil at one time otherwise the fat
The p sbo5 TIGieG % snr Rey vii w De grease $50 SOAKED X
warming oven for delinquent family
Fried oysters dipped in mayonraise dressing In
stead OF the egg. and rolled in bread crumbs
delicious. For this purpose it is best to parboil
them them for a minute or two and drain them before
rolling them first in the crumbs BY this means
some Of the water OF tho oysters is removed. and
they spatter the fat less while frying.
Another way is to marinate the drained oysters
in melted butter, lemon juice and pepper
Have the liquid warm, not hot, and turn the
oysters occasionally. leaving them the bath for
oysters one by one. roll them in bread crumbs egg
and crumbs. and fry as usual
Escalloped oysters may he baked in individual
shells or in a large baking pan. Cover the bottom
of the dish with. oysters; stTew over them layer
OF cracker crumbs. add a seasoning OF salt and
pepper, and continue in this way until all ara
used. The last layer should he Of well buttered
crumbs. Turn into the dish half cupful OF milk
and the same Of the oyster liquor. Bake until
nicely Drowned and serve hot in the dish In which
they baked. Worcestershire sauce or lemon
juice may be sprnkled the various layers If
either is wanted Some people for flavor
ing.
Oyster rolls another excellent dish for the
luncheon. For the purpose, a Parker House roll
dough is best This should be baked In round
biscuit shapes. When they cold, parboil a
cupful OF oysters. Strain. them in small pieces
and mix with half many canned mushrooms.
Mix the mushroom and oyster liquor and add
enough cream TO make two cupfuls in all Make
OF the liquid with three tablespoonfuls OF
-four and one OF butter, seasoning II with dash
Of cayenne, lemon juice and salt. Add the oysters;
let them simmer for two three minutes and NIL
them into the rolls, from which the soft inside has
been removed, using slice taken from the top or
the roll for the cover.