Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-07
Oysters

Oysters
| OYSTER. SAUSAGES-Ore dozen large
| oysters, cne-half pound rump steak, n
little seasoning Of herbs. pepper and salt;
| chop all fine and roll them into the form
| of sausages.
OYSTERS ON TOAST.-Drain the liquor
from quart of oysters, cut each into
four pieces and strain through coarse
muslin back into the sauce. When it boils
| again dip out a small cupful and keep it
hot. Stir into that left on the range q
liberal teaspoonful of butter rolled in a
scant teaspoonful of corn starch. In an
other vessel heat one-half cup of milk
! Stir the oysters into the thickened liquor,
| season witE pepper and salt, and cook
! after they are scalding hot, five minutes
before adding the milk, line a hot platter
| with neat slices of crustiess toast, but
tered, wet with the reserved liquor, and
| cover with the oysters.
| ANGELS ON IIORSEBACK.-Trim the
| boards from as many oysters as may be
| required, wrap each in thin shaving OF
| fat. streaky bacon (cold boiled bacon IS
| the besD, run them one after the other
onto silver skewer and hold them over
| Il toast In front of a clear fire until the
bacon is slightly crisp; serve on the toast
/ Immediately.
| OYSTER OMELET.-six eggs whites
and yoll>; beaten separately; one table
| spoon of cream, one-half teaspoonful OF
! corn starch wet with the cream, salt
spoonful Of salt, a dust of pepper and
| dozen fire oysters brolled. Beat yolkS
| we'll adding the cream and cornStarcn;
| stir in the stiffened whites lightly; have
ready tablespoonful of butter in fry
! ing pan, steaming hot but not Drowned
! Pour in the omelct and as soon as 1t
1ln nIo
| and shake gently with a uniform motioa
from side to side until the center is al
| most set. The oysters should have been
| broiied be fore you began the omelet. To
| do this roll them in fine cracker crumbs
| sailed and peppered. brol quickly over Il
| clear fire, transfer to IL hot disk, put
bit of butter on each cover and keep hot
| while the omelet is cooking. When this
is done line one-half of it it lies on
the pan with the oysters, fold the othe.
over dexterously and reverse the frying
| pan quickly upon the heated DISK IN
| which it is to be served.
| ROASTED: OYSTERS.-Take a dozen
! large oysters, wash them clean and place
them on the Goals Of 4 bright fire. AS
| soon as the shells open pour the juice
into hot soup plate remove the oysters
from the shells with a knife, put them in
! the plate with lump of butter and serve
| hot. Oysters treated in this manner retain
more of their flavor and are more easily
digested than when cooked in any other
| way.
| OYSTER STUFFING.-One pint of oys-
ters one Gun of seasoned and butterei
| cracker crumbs. Drain and roll each
| oyster in the crumbs. Put in the oysters
| and sprinkle the remainder OF the crumbs
over them.
English Mullins
! At night add to one cup Of scalded milk
| that has been cooled four tablespoonfuls of
| sugar, one egg well beaten. one-third tea
| spoonful salt, one-third of a yeast cake,
| dissolved in half cup of milk. scalded ana
| cooled, two tablespoonfllls of warmed but
ter and flour to make a thick sponge Beat
! thoroughly and let it stand covered until
morning. Beat again, and, when light, a
! third time.
| Bake in well-buttered muffin rings or on
| the criddle In using the Srddle butter 1t
| thoroughly arrange the buttered rings upon
! it, and put the thick batter into the rings
! carefully so as not to disturb the bubbles
of gas. Fill the rings to two-thlIds thelE
| depth. When baked on one side, turn the
mullins and rings together and bake on the
| other side.
Game
QUAIL PIE.-Puf paste; salt pork or
ham, six eggs; butter; pepper; one bunch
| parsley; Juice of one lemon. Clean and
| dress the birds, loosen the joints. but do
not divide them; put on the stove to SIM
| mer while you prepare puff paste. Cover a
| deep dish with it, then lay in the bottom
| some shreds of pork or ham, then layer
| Of hard-boiled eggs, little butter and pep
| per. Take the birds from the fire, sprinkle
| with pepper and minced parsley. Squeeze
| lemon Juice upon them. and put upon the
| breasts of the birds few pieces of butter
| rolled in flour. Cover with slices or egg,
then shred some ham and lay upon this.
Pour in a little of the gravy in which the
| ouails were parboiled, and put on the lid.
Leave hole in the middle and bake a little
| over one hour.
| PARTRIDGE-Dress one dozen nice part
| ridges: put them in a baking pan with one
| pound of good butter, small teacupful OF
| vinegar one teaspoonful water, TWO pouS
| red pepper. one-half teaspoon1ul GROUND
black pepper, and salt to taste. Put the
| pan into the stove, which must be hot
| enough to cook at once Tlnee-quarters or
| an hour is generally sufficient. Basic dill
gently. When the birds are brown all over
| set the pan on the top of the stove, pour In
| at once one quart of fresh sweet cream.
| adding one-half teacupful OF grated biscuit
| crumbs; stir well to keep from burning, and
I serve in few minutes on a warm platter.
| GIBLETS TO STEW.-Salt and pepper,
| one cup of cream, one teaspoonful of flour.
Stew the giblets in little water until ten
der with the seasoning. Before serving give
them one boil with q cup of cream and
piece Of butter rubbed in a teaspoonful OF
| flour.
| ways The flavor depends much on their
| being cropped and drawn as soon as Killed
| No other bird requires so much washing.
Pigeons left from dinner the day before
| may be stewed or made into a pie; in either
| case care must be taken not to overdo
| them, which will make them stringy. They
| need only be heated up in gravy, made
ready, and force meat balls may be fried
and added instead of putting a stuffing
| into them. If for a pie, let beefsteak be
! stewed in little water, and put cold under
| them, and cover each pigeon with piece
| of fat bacon, to keep it moist. Season as
| usual.
Meats for Home Dinners
| ROAST MUTTON WITH RED BEANS
| The beans are of the ordinary\red or kidney
variety, and after soaking over night are
! slowly simmered until tender, but unbroken,
| a small onion being cooked with them. The
| meat is roasted as usual. Three-quarters OF
| an hour before it is done nearly all the fat
| is poured from the pan; the beans, drained
| and we'll seasoned are spread evenly on the
| o,~,o1 oyDd tbf,y fiv1rr