The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-10-02

the approved method is not to cook
them. Next in favor comes the stew,
and this common mode of preparation,
while the most simple, is too often the
least successful Cooks do not seem to
be able to discriminate between stew,
a soup and oysters a la creme, and too
often nit upon a poor imitation of a
soup or the creme and fail to strike the
happy medium.
Another atrocity too generally perpe-
trated on both oyster and eater is to
place the oyster, after opening. on the
plate and cover them with an avalanche
of Clipped ice, rendering the oyster
fiat and fnsipid- Why it does not occur
to place the half shells on the ice in
stead of under is a mystery
Another mistake too common in pre-
pairing the oyster is to overlook it; this
makes it tough and indigestible and
robS 1T of it's entire value. Oysters that
are heated only steaming hot or until
the gills begin to ruff1e Will be found to
be sweet and tender and readily d.
sested. For invalids and delicate eat
ers always remove the muscle of both
oyster and clam.
Do not use wine or liquors with
oysters unless you are quite sure OF
your ability to digest ten penny nails
When used as a fiavoring, as in a New
burg, the result is not SO mischfevouS,
as but a small quantity is used and
added after the oysters are cooked
OYSTER STEW.
Wash a dozen oysters in their own
and bits OF shell; put them into a stew
pan, strain te liquor through fine
sieve and add to the oysters, place over
a gentle fire and cook until the gills
begin to ruff1e- Skim out the oysters
and place on a hot dish. cover and keep
warm. Add to cup of the liquor a
cup of good cream and salt and
cayenne to taste Rub two ounces OF
butter with level tablespoonful OF
flour and when the liquor boils stir in
the butter and flour and continue to
stir until it boils up well. then serve at
once Have some little three-cornered
pieces of bread buttered and toasted,
place them in the middle of the dish:
lay the oysters on them and pour the
liquor over them
TO BAKE OYSTERS IN THEIR
SHELLS
Open the oysters, reserving the deep
shells; remove the gills and muscle
from each oyster; then dip in beaten
egg and fine bread crumbs: season
with salt, pepper and a little celery
salt. Put two oysters in each shell ana
put a piece of butter on top of each.
Put into hot oven and bake until they
are steaming not; squeeze little lemon
juice over each and serve trnmedi-
ately-
GRILLED OYSTERS Dreaded.
Dip fresh, large oysters in bread
crumbs; pat them out on well-greased
oyster broiler and broil two minutes
on each side. Serve with maitre d'hotel
sauce Have the bread crumbs season.
ed to taste with salt and pepper before
covering the oysers-
OYSTER CHARTREUSE
Parboil pint of oysters in their own
liquor and drain; cook two slices OF
onion with two tablespoonfuls of butter
until a delicate brown; remove the
| onion and stir in two tablespoOnfuls OF
| flour; when smooth add a cup of oyster
| liquor and cook until it thickens, season
with salt pepper and a little grated
numeg Line a round mold with plain
boiled rice; put the oysters and sauce
| in the center: cover with a layer of
| rice: put on the lid and steam in a pan
| of hot water in the oven for thirty min
uteS.
ESCALLOPED OYSTERS.
| Wash a quart of large oysters in
| their own liquor and drain. Cover the
| bottom of a buttered baking dish with
| bread crumbs; on these place a layer of
/ oysters: season with finely minced