The St. Louis Republic., 1902-09-21
SEASONABLE DIRECTIONS
FOR SERVING OYSTERS.

thickens to either mixture. They give
richer hue and convert the cream" sauce
into "foulette'' sauce. II paper CASES arc
employed the thick sauce Is best. Fruit
shells may be used by way OF variety Tor
creamed oysters. Peppers. green or red. are
particularly satisfactory for this use. Cut
slice from the stem end Of each and renove
the seeds. Take q slice also from the bot
tom Of each 40 that IL will stand firmly.
Sprinkle the tops with buttered bread
crumbs ana brown In Q quick oven. Send
to the table on rounds OF buttered toast
moistensd with hot oystsr liquor.
FRIED OY5TER6
For frying also it 10 . good idea art to
cook the oysters until they plump In the
butter and lemon Juice Then roll than In
cracker orumbs. dip IN the white OF egg
slightly beaten and mixed with . little
water and roll again In the crumbs. Unless
the surface of the oysters 10 thoroughly
covered with the crumbs. there win be an
unpleasant display OF cracking fat. that
VIII leave the stove sprinkled and the oys-
ter itself uns,Ehtiy. After the oysters re-
esive their second coating II is o good
idea to put than IL . cold place for an
hour or more. When IL II time to Try
them. cover the bottom Of . frying basket,
which has been immersed In the fat. with
q few OF the oysters and plunge them into
a kettle Of fat, which II emitting q blue
smoke. Cook until they are q golden
brown. then place In draining paper in the
oven and continue until all are ready.
OYSTERS A La vILLERoI
This is a preparation which requires time
and patience, but which repays for the ex-
penditure in dehciousness. II is. In fact.
of each Prepare the oysters a. directed
for oreaming and frying. Make q thick
sauce Of one tablespoonful Of butter. two
heaptng tablespoonfuls OF -four. salt and pa
prika, or white pepper, and the yolks OF
two eggs. When Il Ii done and removed
from the stove. stir In cupful OF cooked
oysters, drained. dried and chopped fine
Pour on q platter and let It cool Then
cut into sections, place one Of the prepared
oysters In the center OF each and wrap 1t
securely inside, making o croQuette form OF
the panada- Let them stand on the Ice. IL
they are not firm, until they are readily
handled. Then Clip in egg. and roll in bread
crumbs. giving them a thorough coating.
and FRY In . wire basket. II. In making a
panRda for croauettes or other mixtures
that are to be handled. the sauce does not
prove stin enough. It may be thickened
with finely ground bread crumbs.
OYSTER CROQUETES.
Prepare thirty mediuul-sized oysters by
hrst pumping them This may be done by
cooking for two minutes or so in their own
liquor or In the butter and lard Juice sug-
eested above. Drain dry and chop them fne.
Make q thick sauce of one tablespoonful Of
butter. two heaping tablespoonfuls OF -four.
a cupful of oyster liquor. salt. pepper and
q dash of chopped parsley. When It is done.
add the oysters. mix thoroughly. turn on to
a platter and place IN cool place. A sosn
SIS they are cool, form into croQuettes. roll
In egg and cracker crumbsI Fry in deep fat
Serve with tartar or tomato sauce.
Whenever a thick sauce Is to be made.
some trouble may be saved by creamfng to-
rether the butter and hcur. and stirring the
mixture into the hot liquid As a rule. when
milk is employed. IL Is well to cook the -four
In the butter. since the starch grains Of the
nour need thorough cooking and high de-
gree OF heat
The favor Of milk. on the other hand. Is
ruined by overlooking For this reason the
milk Is added usually after the flour is done.
and is cooked only enough to become thick
With a stid sauce. however. when the pro-