Evening journal., 1904-10-07
Oyster Recipes
oyster Cocktails.

Why this name should be given to the
bivaivc served as a first course seems OBJ
scuro unless il is that they are served IN
cocktail glasses However they tastel
quite as good served in lemon cups or onI
a bed Of lettuce leaves laid over cracked
ice. All the ingredients should be thor
oughiy chilled TO be palatable. For ten
oysters tsunicicnt to serve two persons)I
use the following proportions: One table
spoonful each of oyster liquor and to-
mato catsup the juice OF quarter Of al
lemon. two tablespoonfuls OF chilli sauce.
with one-half a teaspoonful Of Worcester
shire sauce thoroughly mixed Salted
waters are served with oysters In this
style.
Oyster Loaf.
A novel way TO serve escallopeu oys-
ters is in a loaf OF bakers bread having
firm orusts. the round loaves being most
attractive. Cut a slice from the top and
remove an the inside leaving an inch-thicl
wall brush inside aud out with melted
butter (using brusm and brown in a
hot oven. After carefully looking over a
quart of oysters scald I'm their own juice
then drain. Add one cupful OF cream to
the oyster liquor thicken with the beaten
yolks of two eggs and season with salt.
pepper and butter. Put alternate layers
90 oysters and sauce IN the broad COW
crns the top with bread crumbs mixed
with butter. Brown I'M the oven and serve
by cutting the bread into slices
Oyster omelet.
For twenty-five good-sized oysters
mako a thickened sauce with one cupful
of rich milk. one Tablespoonful each OF
butter and four salt and pepper. add the
oysters. stir tm the gils begin TO ruff
ne then stand over hot water while the
omelet is prepared. Boat six eggs vcrs
iieht adding two tablespoonfuls OF warm
water 60 them. Into the frying pan put "a
teaspoonful of butter and when the pan
IS very hot. turn In the beaten eggs. stir
ring and shaking until they begin to
set. sprinkle quickly with salt. spread "a
generous spoonful of the oyster mixture
IN the center and fold the omelet over q.
Turn out on a heated platter and pour the
rest OF the oysters and sauce around II .
a novice az cooking may succeed better
with half the quantity at time.
Oyster charterusc.
Pare and boil six potatoes. mash very
smooth and add Go them half a cupful
COR lcss OF milk, salt, pepper. one table
spoonful of butter and the stinly-bcaten
whites OF four eggs. After generously
huttering the bottom and sides of a two
quart mold sprinkle with rolled bread
crumbs and line with the potato. While
the potato mold is setting put a small
slice of onion 10 boil in q pint Of cream
and when the flavor Is extracted remove
the onion thckeniug with enc table
spoonful Of -four dissolved in little cold
milk and season with salt and pepper. Let
"a quart of oysters come 10 a boil in their
own liquor, skim, drain them ,and add
60 the cream sauce II satisfactorily sca-
soned gently turn the oysters into the
mold covering the top with the remand
en- of the potato taking care that tho
sauce is not forced through OF over tho
potato. Bake half an hour In hot oven
and five minutes after removing from tho
oven place a sufficiently large dish-plat-
ter ~ chop plato over the mold ANA turn
ing both over at once allow the mold Ia
slip OF. Garnish with parsley and scrv,
hot. f