Evening star., 1905-11-05
Nine Oyster Dishes

~ r - sss r ssss 49, & 4
OF the many different ways for serving
the oyster none will find more favor with
the male members OF the family than an
oyster pie. Pare and cut into dice one quart
of potatoes. Boil until tender. but rot
mushy, in boiling salted water Put a layer
of these in the bottom OF a porcelain dish
then layer OF oysters a sprinkling of
salt and pepper and nalf tablespoonful
OF butter cut into hits. Continue These
layers until the dish is flied. having the po-
tatoes last, dotted with bits of butter Pour
over this half cup of milk and oyster
juice. Cover with light pun paste and bake
In quick oven for about twenty minute ~
Serve in the dish in which it Is cooked.
To broil oysters most deliciously they
should be first stewed in their own Juice
until plump. Now wrap around each oyster
! Slice of fat bacon and run IL through with
a short skewer Sprinkle with soft bread
crumbs. dust lightly with pepper and place
on broifer. BroH three minutes turning
once or twice and serve with the following
sauce:
Place in double boiler one Tablespoonful
| OF butter and one of -four. Mix together
and add half pint OF water. When thick
ened, add half a teaspoonful of salt, dash
OF pepper, a salt teaspoonful OF white pep
per and a teaspoonfu OF kitchen bouquet
IL desired. add two tablespoonfuls of sherry.
Here are two recipes for serving oysters
| in their shells:
! throw them into hot water and stir until
the gills curl. Drain and save the liquor.
| Now chop the oysters and drain again, ad-
! ding this to the previous liquor. Rub to-
! gether one tablespoonful of butter and two
| tablespoonfuls of -four and add the oyster
| liquor and a cup of cold milk Stir over the
fire until they reach tle boiling point, then
| add one-half teaSpoonful of salt, a dash OF
pepper. dash of paprika and the yolks of
two hard-boiled eggs. chopped fine. Cook
a minute longer, add the oysters and stand
aside to cool. When cold MI the mixture
| into the oyster shells. Whip an egg thor
oughly, add tablespoonful of warm water
and beat again. Baste the shell with the
whipped egg and dust thickly with bread
crumbs, covering the edges well. so that the
| oyster mixture will not ooze out Place in
frying basket and plunge into very hot
fat.
No. 2-Chop onion very fine place II in
a stewpan with an ounce OF butter and let
it become golden brown. Add a tablespoon
ful of minced parsley, and, If handy, a
small wineglassful OF white wine. Chop
very fine eighteen medium sized oysters
and cook in a stewpan for fifteen minutes
seasoning with a pinch of salt and dash
OF white pepper. Add one egg, well whip
ped. Lay three parboiled oysters in no
bottom of each of half dozen oyster
shells. Cover with the parsley mixture and
fresh bread crumbs. Flatten the tops with
clarified butter and place for three min
| uteS in the oven.
delicate manner of Offering oysters is
In rice cups. Into two cupfuls OF half boiled
rice stir three tablespoonfuls OF melted but
| ter. Wet in cold water small molds or after
dinner coffee cups. spread the sides and bot
toms with the rice and set away TO cool
| Next prepare the oysters. Cook together
for five minutes two tablespoonfuls OF but
ter. one tablespoonful OF chopped onion and
| "a mo nf sh
Add half cupful of strained oyster juice,
| a teaspoonful OF lemon juice, a teaspoondul
of tomato catsup, teaspoonful OF pre-
! pared mustard, ddstlng Of cayenne pepper
| and pint of chopped oysters. Simmer for
| five minutes. Now unmold the rice and
brush inside and out with melted butter.
| Place on a baking sheet and run into a hot
oven until a golden brown. FIJI with the
! oyster mixture and serve.
Curried Oysters-Drain and wash twenty
| five oysters. Make hot an ordinary pam
| cake grtdle. Throw the oysters three
| four at time on the griddle and brown on
| both sides. Lift quickly and place in
| double boiler which stands beside the grid
! die. When all the oysters are cooked. add
| to them one tablespoonful of butter. one
! half tablespoonful Of hour. onc-half tea
| spoonful of salt, one teaspoonfu of curry
power and dash of cayenne pepper. Stir
until the ingredients reach the boiling point
and add one tablespoonful OF lemon juice
| and one small onion grated.
Oyster Croquettes-Draln and wash and
| drain again, twenty-five plump oysters. Put
| them in hot saucepan and stir the
| nre until they boil Drain and save the
| liquor. Chop the oysters fine and drain
again, adding this to the other liquor saved.
| Mix together two tablespoonfuls of -four
| and one tablespoonful of butter. Add the
| liquor which has been saved and one gill of
milk and stir until thick and smooth. After
removing from the fire, add the yolks of
two eggs which have been beaten one-haIf
/ bread bS lP Oh tN
| tiers. three shakes of cayenne pepper, one
| tablespoonful! of chopped parsley, a quarter
| OF grated nutmeg and level teaspoonful
! of salt. Cook again until the ingredients
| reach the boiling point, when they shoaIt
be turned out to cool and then shaped into
cylinders. Dip in egg and bread crumbs
and fry in very hot fat.
A palatable Sunday morning breakfast
| dish during cold weather Is a combination
| Of oysters and tripe. Boil until perfectly
| tender one pound OF honeycomb tripe and
/ cut into narrow strips Place in a sauce
pan one tablespoonful of butter and
small onion, chopped fine. Cook under a
cover until soft but not brown Add one
| tablespoonful of -four gradually. one-haIf
cup of milk and when they begin TO boil put
| in the tripe and twenty-five oysters AS
! soon as the giils of the oysters curl season
| with oTe-half teaspoonful of salt and dash
| of pepper, and serve.
| Oyster Fritters.-Scald two dozen large
| oysters in their own liquor. Then chop
| them finely and mix with cupful of the
| liquor which has been drained off and pass
| ed through a cheesecloth strainer. Heat to
the scakling point. Stir in two tablespoon
| fuls of -four and one tablespoonful OF but
] ter which have been mixed previously into
| q smooth paste Cook until thick and
| smooth, add salt and pepper to taste. the
beaten yoiks OF two eggs and little minced
parsley. Turn out on buttered platter
and set away until cold and firm. Cut tat
| bacon into very thin slices and wrap around
a cylinder of the oyster farce. Dip into the
batter given below and fry in hot fat.
Batter.-Beat the yolks Of two eggs and
add half a cupful of ice water. a tablespoon
full OF olive oil and cupful OF -four. Season
with saltspoonful OF salt. beat hard stir
in the stiffiy whipped whites of the eggs
and keep in the ice box until wanted.
"a IL