Evening star., 1905-11-05
Simple Ways to Cook Oysters.

out with perforated fadle ana place on d
hot dish. Season with salt, butter and pep
per- Add two tablespeonfuls of sherry, IL
liked.
Bisque of Oysters.-Drain quart OK
oysters. Boil and skim the liquor; chop the
oysters with a silver knife. and add them
to the juice. Boil and skim again. Put
quart of milk in double boiler and thicken
1t with two tablespoonfuls OF butter, and
three of flour rubbed together. 1t should
be like thick cream. Add celery pepper
and the oysters and strain through a sieve
Oyster Bouillon-Cook quart OF oysters
In their own juice for half an hour, closely
covered Drain and chop the oysters fine,
putting them back into the liquor. Add
three pints of water, cook half an hour
longer and strain through cheesecloth. Sea-
son and serve with whipped cream on top
like clam bouillon.
Oysters and Macaron!-Cook three-fourthS
cup of macaroni broken in inch pieces in
boiling safted water until soft. Drain Snd
rinse In cold water. Put layer In bottom
Of pudding dish. cover with oysters sprin-
kle with salt and pepper, dredge with Hour
and dot over with butter. Repeat and cover
with buttered crumbs. Bake twenty min-
utes in hot oven. This Is an ideal easy dish
for Sunday night lunch, as the macaroni
can be cooked beforehand and the oysters
mixed in, ready to set in the oven. If II
happens that there is a leftover Of oyster
bisque or oyster stew, it can be turned in
with the macaroni with the addition of but
ter and bread crumbs, and will be almost
as successful as the fresh oysters.
Creamed Oysters.-These should be served
on square buttered toast. Plump pint OF
oysters in their own Juice after first boiling
the liquor and skimming it. Drain off the
liquor through a small sieve and use the
hot juice to make a drawn butter sauce
with one tablespoonful of butter and one
Of flour. When this has boiled smooth, add
the yolks of two eggs beaten with four
tablespoonfuls Of cream. Add the oysters,
salt white pepper and a dash of cayenne
Broiled Oysters.-These should be done
on a griddle, not on a broiler. Have the
griddle smoking hot and brushed with fresh
utter. Dry the oysters and season, cook
ing only few at time as the juice runs
out to prevent their browning. They browp
most successfully If the griddle is almost
red hot. AS fast as they are done remove
to saucepan on the back of the range in
which you have prepared small quantity
of cause. There is nothing better for this
than the brown gravy left from the roast,
but If it is not in hand, the sauce may be
made from roux of butter and Drowned
flour stirred smooth with stock.
Sauce Mignonette.-To serve with oysters
on the half she'll Half pint of vinegar,
heated with teaspoonful of salt and one
Of crushed black pepper (not ground). Pour
the hot vinegar over one bunch of shallots,
or two onions which have been minced fine
and mixed with one bunch of chives also
minced. Add a half teaspoenful Worcester
shire and dash of tabasco.
Corn Breads of Famous Cooks.
Mrs Rorer.-Melt one tablespoonful of
butter over hot water. Separate two eggs
and heat the yolks slightly. Add one-half
pint of milk. the melted butter, one-half
pint of corn meal. one-half cup of flour.
and one-half teaspoonful of salt. Beat
fbnrprpb1v add tons f,II Of 1aa L irc
powder, heat again and fold in carefully
the whites of thes eggs beaten to a stiff
froth Bake in a creased shallow baking
pan in moderate oven (36O degrees Fahr-
enheiD for thirty-five minutes. Cut into
squares and serve warm.
Fannie Merritt Farmer.-Mix and sift
three-fourths of a cup of corn meal, one
and one-fourth cups Of flour. one-fourth
cup of sugar, four teaSpoonfuls of baking
powder, and one-half teaspoonful of salt.
Add one cup of milk one egg well beaten
and one tablespoonful o. melted butter.
Bake in a shallow buttered pan in a hot
oven twenty minutes.
Janet Mackenzie Hill-Stir one pint of
scalded milk or water, or half of each into
one cup Of yellow or white corn meal, to
which teaspoonful of salt has been added.
Bake in a shallow pan.
Mary J. Iincoln.-Scald one pint of white
corn meal with one quart of boiling milk
and add one-half teaspoonful of salt. one
fuls of sugar. When cool add three eggs,
the yolks and whites beaten separately.
Bake in shallow tins.
Maria Parloa.-To make two pans of this
old-fashioned corn cake take two cupfuls
of sour milk. half a cupful of sour cream,
one cupful of sifted flour, two of Indian
meal, teaspoonful of soda. half a tea
spoonful of salt, IN egg, two tablespoonfuls
Of molasses, or-if molasses is not liked
two of su ,ar. Put the milk, cream salt
and molasses into a large bowl. Beat the
egg until very light. Dissolve the soda in
one tablespoonful Of cold water, and stir 1t
into the mixture in the bowl; then add the
flour and meal. and after mixing the ingre-
dents well, the eggs. Pour into two but
tered pans and bake in a quick oven for
thirty minutes. If inconvenient to use SOUR
cream, use sour milk instead and add a
tablespoonful of melted butter at the last
moment.
Cues for the Cook.
Unlike other broiled meats, pork tender
loin should be cooked several minutes be-
fore 1t is eaten. Broil over gas for twenty
to twenty-five minutes and turn every two
minutes. Lay upon a hot dish, sprinkle
with salt and pepper and with lemon juice,
and dot with bits OF butter. Cover closely
and allow 1t to stand for ten minutes be-
fore serving Pass with it hot unsweetened
apple sauce.
A pleasant cHanSe from pork and beans
Is to boil and strain through colander a
quart Of white beans. Heat in a saucepan
quarter cupful of butter tablespoonful
of chopped parsley and a leaf or two of
mint chopped fine. Stir in the beans and
toss the mixture in the pan until hot. Heap
on a platter with slices of broiled bacon
around the edge.
To crisp bacon to the point that it breaks
In the mouth, and so that there is about 1t
not a suspicion of grease, cook on a hot
iron pan, turning frequently and pouring
off the melted grease as 1t gathers When
brown lift 1t out carefully on a soft paper
and set in the oven to dry. II will be clear
enough of grease to serve on a napkin II
prepared in this way.
deHciously delicate dressing to be used
for crab meat. any fish, but more particu-
larly the faxed up fish that is left over or
to pour over an emergency luncheon dish
of eggs boiled hard and cut lengthwise, is
sauce mornay. 1t is prepared by making
white sauce of butter and -four in equal
parts stirred over the fire into soup and
diluted with hot milk When this has been
stirred smooth set on the back of the fire
or over the gas range In a double boiler and
let 1t stew slowly for fifteen minutes Add
little cream to 1t and finish it. off the
fire. with salt. grated cheese, and some bits
of fresh butter. Pour over the fish or
eggs. and send to the table before the but
ter has chance to melt.