Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-15
House
HOLD
lINTS

While every one has her own true and
tried ways of making the delectable oyster
stew. there are some comparatively M Y
ways of preparing the luscious bivalve that
may prove culinary triumph when some
social function Is on foot. Have you ever
lette?
OYSTERS A LA ROULETTE.
Like the egg. the oyster grows less d.
gestible with long cooking. To preserve Its
own special flavor 1t should be cooked In Its
own liquor then served quickly before cool
ing TO cook a La poulette. take for two
dozen oysters the yolks OF two eggs, two
tablespoonful Of butter. one teaspoonful
lemon Juice. one cupful each oyster juice and
cream. two tablespoonfuls flour. one table,
spoonful fine minced parsley. salt and pep
per and few drops of celery extract or
sprinkling of celery salt. If fond Of onion,
two drops of the juice may be added. Scald
the oysters to the cooking point in their
own liquor. Then drain. but carefully save
every drop of the liquor. which should be
strained. Keep both liquor and oyster hot
while you make the following sauce: Melt
the butter In q saucepan, but do not let 1t
brown. ADD -four. stir until smooth and
bubbly, then add the cream and oyster IL
quor, stirring constantly until the sauce
thickens. Take the pan from the fire. add
the beaten yolks Of the eggs. Return to
the fire and cook until thickened This will
take but moment. Add seasonings and
oysters and serve at once with a garnish
of parsley and mushrooms II desired.
BOXED OYSTERS VIRGINIA STYLED.
Take a crusty loaf of bread like the Vi
emma, cut off the top and scoop out the
heart, leaving 1t like a box. Fill the space
with oysters. seasoning with salt, pepper
and butter and sprinkling over them some
Of the crumb of the loaf that you had re-
moved. Put bits Of butter on top. then re-
place the cover. Set the loaf In q dripping
pan and pour the strained oyster liquor
over 1t. Put into hot oven and bake for
III, ka1rf - LAT fhn
loaf scorch or brown too much Serve hot
and cut as for slicing bread Lemon Juice
or little mace Is sometimes used for sea-
soning the oysters.
OLD VIRGINIA OYSTER SOUP.
Wash a quart Of nice oysters through two
waters, saving the liquor. Strain and add
to 1t two blades of mace. half teaspoon
full celery seed. celery salt or a stalk Of cell
cry chopped fine. a teaspoonful salt and
pod Of red pepper. Scald, add two table,
blespoonful of flour and pint each Of milk
and cream. Let this come to BOIL add the
oysters and the moment they come to the
boil again take from the fire moments
overlooking with oysters toughens and
shriyels them. Serve from tureen, placing
inch squares OF toasted bread in tureen be-
fore pouring in the soup.
OYSTER CANAPES.
For six people cut two dozen oysters into
small pieces. Put two level tablespoonfuls
butter in a saucepan or chatting dish blazer
and when melted add a generous cup of
cream. Let it come to a scald, add oysters
and one tablespoonful grated bread crumbs,
with salt and pepper to taste. Have ready
oblong pieces Of bread cut a quarter of an
inch thick and fried golden brown in
butter. Place in the bottom of a dish and
pour the oyster mixture over them.
OYSTER PATTIEs
Scald two dozen oysters In their own
liquor, taking care not to leave them over
the fire q second after reaching the boiling
point. Take out the oysters, and, IL large,
cut in pieces. Put a generous tablespoon
full butter in a saucepan. and when melted
add a tablespoonful flour. Pour over this
g. half cup strained liquor from the oysters
and cup Of cream. with salt and pepper
to season. Cook, stirring until smooth and
creamy. Beat the yolks of three eggs and
add without oysters to the sauce. Let all
heat, stirring constantly to prevent the
eggs curdling. Take at once from fire, add
a few drops lemon juice and a suspicion OF
mace or nutmeg and pour In heated patty
shells.
OYSTER sHoRTCAKE.
Make good shortcake batter. using two
cups flour, sffted, with two teaspoonfuls
baking powder and a half teaspoonful salt.
one-quarter cup butter. one egg beaten and
mixed with scant cup milk. Spread on a
biscuit tin and bake in a hot oven. Split
and spread with butter. For the filling
scald quart of oysters in their own
liquor. skim. remove the oysters and put
where they will keep hot Strain the broth
dlQ OI6 cup OF IL 10 the saucepan.
Mix together two tablespoonfuls of butter
and one of -four, stir Into the boiling liquor
and season to taste with salt, pepper and
celery salt. Let this come to a boil then
add three taAlespoonfuls cream and the
oysters. Stir a moment until well heated.
then fill into the shortcake and serve at
once.
OYSTER COCKTAILS.
To prepare Unacceptable appetizer allow
a half dozen small oysters to each person,
and put on the Ice. where they will be thor
oughly chilled. For six covers mix together
three teaspoonfuls each vinegar. grated
teaspoonfuls lemon Juice and few drops
OF tobasco. Have this dressing also whore
1t will be very cold. When ready to serve
put the oysters in chilled glasses. pour the
sauce over. set the glasses on a plate and
serve with thin slices buttered brown bread.
PICKLED OYSTERS
For one hundred large oysters allow one
pint white wine vinegar, one large red pep
per broken in small pieces. two dozen each
cloves and whole black peppers and a dozen
blades mace. Put oysters and liquor into
porcelain Kettle. salt to taste and bring
slowly to the scalding point. Do not allow
the liquor to boil. Take out the oysters.
Just at their plumpest and before the edges
begin to cookie. and set aside to cool. Strain
the liquor, return to the kettle. add vinegar
and spices. then bring to a good scald, and
pour oyer the oysters when almost cold.
Cover the jar in which the oysters are and
set In a cool place over night. The next
day put into glass cans. seal and set In a
cool. dark place.
sPINDLED OYSTERS:
For two dozen large oysters have two
dozen thin slices bacon and a half dozen
slices crisp 4oast. Have ready half dozen
slender steel skewers. FIJI these skewers
with alternate slices OF bacon and oysters, i
running the skewer crosswise through the
eye Of the oyster and threading the bacon
by one corner, so that each slice blankets
an oyster. Do not crowd. Lay the skewers
across O. baking pan and cook In a quick
oven or under gas for FIVE minutes Lay
each spindle with Its contents undisturbed
on q slice Of toast, pour the drip from the
pan over them and serve at once.
OYSTERS A LA BELLEVUE.
Wash two dozen large plump oysters In
cold water, drain. Put into a chaflng dish
or saucepan quarter OF a pound Of butter,
half q cup chopped celery cooked almost
tender few drops Of onion Juice. pa
prfka and salt to season. and teaspoonful
cracker crumbs to slightly thicken. Cook
q few moments, add the oysters and q cup
rich cream. Cook until the oysters plump.
which win be in about moment Add e
wine glass Of Madeira or sherry and take
al once from the blaze. Serve very hot
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