The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-04-12

+ quenrlN served in their place to WleI
! the appetite for the meal TO follow
As many consider that cooking destroys
+ the line flavor Of the oyster and dlntlll-
eaten raw whore the oyster can be eb-
tanned fresh opened and direct from lis
Prolonged cooking certainty renders
/ them 1ndlgestlhle and rather tasteiess.
therefore in order that The oyster be
| self-digestfve it should be served raw or
merely heated through. This rule should
4 be closely observed when feeding oysters
/ 10 invalids OF those who have weak tif-
gestiNe powers. The nlussel is quite IN
! digestible in the raw oyster and decidedly
:, OYSTERS OUT OF SEASON.
me rule y TO use oysters only IN
IS made arbitrary in some sections 50 far
as the dealers. are concerned. and conse-
by the consumer, whether they accept the
view of their unltness or not. IN other
sections 1t is possible to secure them at
| any season, if price is no consideration
May is the beginning Of the spawnipr
TENDER the oyster Is very poor in quality
and flavor, really unfit for eating in this
difficulty by transferring. certain varie-
ties from their native beds te artificial
them to cease breeding and they can be
fattened and made ready for eonsump-
ton in midsummer as in the winter sea-
As the oyster contains but little nutri-
ton, ana IS not. for this reason very
food for the poor. it seems designed by
nature for more delicate feeding and for
- cREAMED OYSTER PUFFs.
Make cream puff batter rather stiff and
drop by. small spoonfqls in bread crumbs;
shape them oblong; then cover with beat
en- egg and again roll in bread crumbs.
keeping them very cold all the time
When all are done, set them on ice until
very cold. then drop them one by one in
hot fat and fry until they are pnffed up
and a delicate brown. Take out ana with
a sharp pointed knife cut slit one
side and fill each puff with ereamed oys-
terS.
| DREAMED OYSTERS FOR THE PUTS
Parboil the oysters in their own liquor
until the boards ruffle. not a minute
longer. Put two tablespoonfuls of but
ter in a saucepan ana let get not and
slightly brown: then stir. in three tables
! spoonfuls of -four and stir until smooth.
Add a cup of hot milk and half a cup
Of the oyster liquor. strained season to
taste with salt, paprila. celery salt and
nutmeg. one teaspoonfui minced parsley
OYSTERS A LA VILLEROI.
Parboil three dozen large oysters in
and a tablespoonful of butter. then drain
on a sieve. Rub two ounces of -four with
broth There should be two cupfuls). Add
the beaten yolks of three eggs, salt, pep
| utes longer; then add the oysters drained
! perfectly dry Turn out on shallow dish
tapping the muscular part and having
/ them we'll covered with the sauce Lift
/ out with a spatula or flexible knife lay
| ing each one on bread crumbs: cover
| every part; then dip in beaten egg and
/ cover with another layer of crumbs. Fry
/ in deep. hot fat and arrange in a circle
! on a outlet dish with a bunch of curled
parsley and a lemon cut in quarters in the
49, OYSTERS A LA RENAULT.
Make forcemeat of boiled macaroni.
! thick tomato sauce, and little grated
cheese and line little china or paper
| cases. Plump a quart of large oysters in
| their own liquor and gill Of white
! wine, then drain and trim off the giils
and muscle Cut each oyster in four
! pieces and put them in the cases
/ sprinkle little mushroom eatsup over the
oyster. then add a layer of Velonu sauce
made with oyster liquor and boiled down.
/ Cover with the forcemeat, brush with
melted butter and bake in a moderate
/ oven for 10 minutes. not longer.
/ BAKED OYSTERS A La DITXELLES.
Cook twenty-five oysters in their own
liquor. with an ounce of butter. AS soon
as the boards curl. drain them. Put in a
saucepan small. chopped onion. one and
| one-half cups of chopped mushrooms, one
and one-half ounces of butter. and fry
until quite dry bat not brown. Add the
! oyster LIQUOR and thcken with two
| ounces OF flour rubbed with enough butter
fire and stir until it boils, then add the
oysters let simmer a minute, add the
/ juice, chopped parsley, red pepper and
salt to taste Turn all into baking dish.
small bits of butter and bake nice
1 brown IN brisk oven and serve at once
OYSTER POT PIE.
Scald a quart of oysters in their own
i liquor until they plump up. then skim
them out and SET over q pan of hot water
Add a pint Of hot water 10 the LIQUOR:
/ season with salt and pepper 70 taste: add
! tablespoonful of butter rubbed with q
/ tablespoonful of flour. Make d nice light
/ Of an inch thick Cut into squares and
4 drop into q boiling stew, cover closely and
/ cook twenty minutes Take up on a heat
I ed dish; add the oysters to the stew and
I let come nearly to boiling point then turn
/ out over the dumplings.