The sun., 1901-09-26
THE HOUSEWIVES CORNER.

full Of flour, and. add to the milk with The
liquor of the oysters. Cook ana sur u.'-
iii slightly thickenpd. Season 70 tast"
with salt and pepper turn i'll the oyster"
and serve ut once. For oyster SOUP
some people add half cupful Of cfackel
crumbs.
individual oyster sonttlcs may be baked
in the oyster shells iii clam or hakihs
shells of any kind or in paper casrS
They are excellent fOl Il luncheon co'li'se.
Cut into small pieces nine large oysters
Make Il cream sauce Of one and one-hnll
tabespoonfuls Of butter one tablespoon
FIJI of flour and thrcc-fourthS of cup
ful of milk. AS soon as it thickens add
half traspoonfu Of salt, Il dash Of cav
enne pepper. half cupful Of bread
crumbs and the oysters. Draw back
from the fire and add the wrll-bcater
yolks OF two eggs. stirring them coz
-stantly. Fold III tile stiiily beaten whites
of the two eggs and ill the mixture ints
the well buttercd shells or cases. Cover
the tops with hutterrd bread crun'1S.
place them on Il baking pan and hal" IN
il moderate oven for about fifteen mh!
utes. Serve rs soon us they are removed
from the oven or they will fall.
Iii frying oysters cover them thorough
ly with bread crumbs, rolling them tlrSt
in the crumbs. thcn IN beaten egg miNe4
with milk, aud again IN the crumbs. i.et
them stand in Il cold place for an hour
before frying. Deep oil is better for fly
ing them than lard or butter. 1t should
be at the boiling point when they are put
in. 4 good test is u small piece OF
bread II il browns quickly. the fat IS
at the right heat. only five or SiN oNS-
tors should hc dropped i'll the oil ~ ono
tine, otherwise the fat will bp cooled and
they will he grease soaked. They Shnui'.
he served III once. not Kept hot III \
warming oven for Il delinquent family
Fried oysters dipped IN mmNG mat "a
dressing. instead of the egg and rolled
III bread crumbs. are delicious. For W.
purpose it Il bcst 10 parhoil them for 4
minute on two and drain them before
rolling them first in the crumbs. BE
this means some ut the water of the
oysters is removed. and they spatter th'
fat less while frying.
Another way is to marinatc the drained
oysters in melted butter, lemon juice a!h
pepper sauce Haze the liquid warm
not hot and turn the oysters occasionally
!. leaving them in the bath for fifteen @
twenty minutes. Then remove the oEs
= ters one by one, roll them in brca'
! crumbs. egg and crumbs, and Try n
!. usual.
!. llScalcpcd oysters may be baked i
i Individual shells er III Il large hakin!
|. pan. Cover the bottom Of the dish wit
I oysters; Strew over them layer 9
|, cracker crumbs. add 4 seasoning of 81!
Il and pepper. and coltiuuc in this way III
!. til all are used 'fhp Inst lav9r should !,
= OF wcll huttercd crumbs. Turn into tn
l. dish ii half cupful Of milk aud the sam
. IL tho oyster liqnor. Bake until nicel
d Drowned, ard serve hot IN the dish
> which they are hllinl Worcestershire
. sauce or lemon iucc may br sprinkle
II over the various layers if either
n wanted. Some people use mace for tla'
IL orng.
III Oyster rolls are another excellent dis
II for the luncheon. For the purpose,
h. Parker House roll dough is hest. Th
to should be baked in round biscuit shape
u, When they are cold. parhoil Il cupfnl {
" oysters. Strain. ctit them in small picc,
lr and mix with half ~ many canned mus
,r rooms. Mix Tie mushroom and oyst,
H.. liquor aud add enough cream to NAL
IL two "nnluls III all. Make St,ilce of II
to ipuid. with three tahlespoonfuls of tloI
n and one Of butter. seasoning il with
NJ dash of cayenne, lemon juice and sa
s. Add The oysters. let them simmer f
or two nr three minutes ard fill them il
H. the rolls. from which the soft inside Ii
n- been removed usiag Il slice taken rrn
Il. the top Of the roll for the cover.