The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1901-10-27
. CHAPTER ON TIL =
S~EASONABLE OYSTER.

Raw oysters should be opened on the
deep she'll and served in 1t on q bed OF
cracked Ice. with a half OF a lemon aud
some stimulating condiment. oyster cock
tail is a popular appetizer and It may
be served ia hook glasses or Ia lemon
SHELLS. III In the lemon shells, remove the
pulp and ill the shells with small oys-
tiers and pour over them n sauce made OF
one tenspoonful Of grated horse radish. two
Irresponsible OF catsup. 4 dash OF Morces
terShire sauce and a pinch OF salt. An
oyster cocktail is also acceptably served
In the center Of n small grape fruit from
which the core has been removed.
oyster rarebit constitutes an acceptable
luncheon or late supper Wand. Remove
the muscle from twenty oysters. drop them
into the chatting dish and shake over the
flame until the edges curl. Turn into a
hot bowl and put In the dish one teaspoon
ful of butter. a pinch OF salt, and a dasn
of cayenne pepper. When the butter be
chopped cheese and STIR until II melts.
Add two slightly beaten eggs 70 the liquor
this with the melted cheese, and the oys-
tiers and serve on hot toast.
An unusual combination is tripc and
oysters. It is a favorite dish n most men.
II consists of a half pound Of tripe and
q dozen oysters. Simmer the tripe in
slightly sailed water for thrce-quarters of
an hour aud then remove. Add TO the
broth in which 1t was cooked a table
spoonful Of butter rolled In huur. salt
and pepper. Return the tripe, add The
oysters and let simmer for a few moments
and serve.
Coddled oystcrs.-Put a tablespoonful OF
butter in a frying pan and when well melt
ed pour In enough tomato catsup to Just
cover the oysters. when the catsup hub
bleS add the oysters and cook two min
utes, or until they curl. Pour on slices
Of toast and serve very hot.
Curried oysters.-NIelt two ounces of but
ter in a saucepan and blend with 1t a
tablespoonful Of flour and fry until a light
brown. stirring all the time. Add a cup.
ful Of the oyster liquor, a squeeze Of lemon
juice aud a little cream; then add two
minutes. Serve with a border Of boiled
rice.
oyster saute.-Two dozen large oysters.
two tabIespoonfuls Of butter, four OF 1--WE
cracker crumbs, salt and pepper. Let the
oysters drain In the colander. Then sea
son with salt and pepper and roll In the
FFrrnumnnDS l1,e me nutIer 9Srg nqI III a
tiers to cover the bottom OF the pan. Fry
crisp and brown, being careful not to
burn, Serve on toast.
Dreamed oyster. A pint Of cream. one
quart of oysters, { tablespoonful Of -four
snd salt and pepper to taste. Let the
cream come TO a boil. Mix the -four with
2 little cold milk or cream, and stir into
the boiling E.-cam. Let the oysters come
to O boil I'm their own liquor and2skim care
fully. Drain or all the liquor and turn
the oysters into the cream. A little onion
may be added II desired.
Brolled oysters-Heat the broller well and
grease 1t by rubbing it with a slice Of salt
uprE Min tho Nvufaru gntr raaIYaH buttar
end lay them on the broiier. Broil them on
both sides for a few minutes over a quick
FIRE. Have ready some toast moistenel
with oyster juice, and on each slice place
three or four oysters and pour over them
a little melted butter.
oysters are delicious served In a loaf of
bread that has been baked in a round tin,
The bread should be several days old. with
a sharp KNIT cnt out the heart OF the
bread, being careful not Ito break the
crust. Break up the crumbs very fine and
dry them slowly in an oven; then quickly
spoonfuls Of butter. AS soon as they begir
to look golden and are crisp, they are
done. 1t takes about two minutes. Pu
one quart of cream 20 boil and when /
bOils stir In three tGblespoonfuls Of -four
which has been mixed with half a cupfu
Of cold milk. Cork eight minutes. Season
well with salt and pepper. Put a layel
Of the sauce into the bread case, then
layer OF oysters drudged well with salt anc
NHNfANAH NAfh NhAfhAFN ~ AA VI 0AAA1 hAA
one of friend crumbs. Continue this unit
fhe case Is nearly full, having the las
layer a thick one OF crumbs. Ii takes three
plnts Of oysters for this dish. Bake slowly
half an hour,
oyster 4 in Poulette OYSTER
scalded Ia their own liquor. Put into
saucepan two tablespoonfuls Of butter ans
when melted stir in carefully four table
spoonfuls OF -four and cook, but do no
brown. Then stir In slowly n cup NJ oyste
juice and when perfectly smooth add
Cupful OF cream and one saltspoonful o
pepper, a sc8nt teaspoonful of salt and
dash Of cayenne. Remove from the nri
aud add beaten yolks Of three eggs, Place
again on the IRE and stir untIT thlckened
then pour IL over the oysters. Do not add
the cream and eggs 10 the sauce until tim,
10 serve. =
Little pigs In blankets make a good cours,
for luncheon. Season large oysters with sal
and pepper. Cut fat bacon In very thil
slices, wrap an oyster in each slice, an,
fasten with a little wooden skewer-tooth
picks. Heat a frying pan and put In tn
little pigs. Cook just long enough to crisl
the bacOn--about two minutes. Place ol
small squares of toast and serve immediate
ly. Do not remove the skewers.
Picked oysters are deemed an sccepta
bic relish. For 100 large oysters n scan
pint Of vinegar, half a pint Of white wine
BHEHHH THA "A a