The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-10-28

ter gridd1e or wire broiler and place
the oysters upon it. Broil over clear,
hot fire: and if the oysters should drip.
place them far enough from the Goals
to prevent their becoming smoked, if
using the wire broiler. When done a
delicate brown, and their gills ruffle,
place them on delicate squares of toast,
and put very small pieces of butter on
each oyster.
OYSTERS PANIED A LA MODE.
Cut slices of bread. about quarter
of an inch thick. cut them in rounds to
fit the bottom of individual casseroles.
Butter them slightly and toast nicely.
Put one in each casserole, pour over
them enough of the heated and strained
liquor of the oysters. to moisten slight
ly, then place six oysters on each piece
of toast, dust with a little pepper, place
little piece of butter on top. When all
the casseroles are ready, place them in
large baking pan. cover tightly, set
them in a hot oven, let them cook eight
minutes, or until the gills are ruffled.
Then lift the cover and put little salt
on them, and let them cook, just a min
ute longer. Serve in the dishes in which
they are cooked. with quarters of lem
on.
PARIS OYSTER FRICASSEE.
Scald a quart of oysters in their own
liquor; just as they come to a boil drain
the liquor into a bowl. keeping the oys-
tiers hot. while you make the following
sauce: Put in stew-pan two table
spoonfuls of butter, melt. but do not
brown then stir in two tablespoonfuls
of sifted flour. and let cook moment
without browning. Then add a cup of
the strained oyster liquor, stir and cook
until it boils, then remove from the fire,
add teaspoonful of lemon juice salt
and pepper to taste, and yolks of two
eggs slightly beaten. Mix we'll together
ard place over the fire again for two or
three minutes to set the eggs, but do
not allow to boil. Next add the oys-
tiers, and serve very hot on slices of
toast.
STATEN ISLAND OYSTER PIE.
Scald a quart of oysters in their own
liquor, when it comes to the boiling
point skim out the oysters and set where
they will keep hot. Add to the liquor
With salt and pepper. Rub two ounces
of butter to a paste, with two ounces
of flour, dilute with cup OF not milk,
and add to the broth. Stir and COOK
until smooth and creamy. Have ready
crust of nice light biscuit dough, roll
ed half an inch thick. cut into men
squares, and drop into the boiling stew
Cover closely and cook 80 minutes.
When done take them up carefully ana
place in hot dish. Stir the oysters
into the broth, and when thoroughly hot
turn into the dish with the dumplings-
NEW ENGLAND OYSTER PIE.
Butter twosdeep pie plates of uniform
size and line with puff paste, or PLAIN
rich crust and bake in a hot oven I'M
til the paste is well done. AIea nwhlle
| prepare the oysters. Drain of the
| liquor into a saucepan, place the oys-
! tiers in a colander, pour just enough
cold water over them to remove anv
small bits of shell which may cling to
them. Then put the oysters INTO
saucepan with barely enough OF the
/ liquor to keep them from burning. Sea-
son with salt and pepper to taste. add
! a tablespoonful of butter and little
sweet cream or milk SO they will have
little more than enough liquor TO
| cover them Add one or two crackers
rolled fine, let them simmer few min
utes, without boiling, then turn them
/ into one of the crusts which should be
allowed to remain in the pie plate. then
place the other crust on top as cover
Garnish and serve.
| DELMONICO'S OYSTER FRITTERS.
/ Take a quart of select. plump. good
sized oysters. drain off the Juice. ana
strain it through a piece of cheese
Ecloth. To a cup of the juice add cuD
of milk. salt to taste. the well-beaten
yollxs of four eggs, and enough flour to
cakes. Drop each oyster into this bat
ter, taking it up with large spoonful.
and fry in deep, hot fat until a nice
! brown. Serve very hot with nice crisp
celery or cold slaW.
PIGS IN BLANKETS.
This is not new method. but is one
which tickles the fancy and palate, and
| there NAV be MANY who have not tried
| these dainty, tasty f1d-bItS. For -eacn
oyster have very. very thin, narrow
slice of smoked breakfast bacon, neatly
trimmed. Rinse and drain the oysters
and wrap each oyster Tor place two to-
gether if smalD in a strip of bacon:
fasten securely with small wooden
skewer doothpiclS) so the oyster cannot
slip out in frying: dip each roll in
beaten egg, then cover lightly with
white cornnaea1 and fry a delicate
brown using a little of the bacon fat
| to start them with. The bacon must
be sliced as thin as possible so it will
brown quickly and the oysters not be
overlooked and tough. Serve with
quarters of lemon and celery