The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-09-16
how OYSTERS MAY
BEST Be COOKED


strain
the juice Melt two tablespoonfuls OF
butter in saucepan and rub in four
tablespoonfuls -four. When smooth add
the oyster juice. a cupful and stir and
cook until smooth. then add a cup Of
milk or cream and season to taste with
salt, pepper. nutmeg and a pinch OF
paprika- Remove from the fire and stir
in the beaten yolks of three eggs and
again place over the fire and stir until
creamy and smooth, then turn out into
a heated dish Serve al once with a
border OF triangular pieces OF toast. Do
not allow 10 stand after adding the
cream and egg
OYSTERS AND TRIPE-A palat-
able Sunday morning breakfast dish
during cold weather is a combination
of oysters and tripe Boil until per-
fectiy tender one pound of honeycomb
tripe and cut into narrow strips Place
in saucepan one tablespoonful OF
butter and one small onion. chopped
fine. Cook under a cover until soft
but not brown Add one tablespoon
full 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 gilIs of the oysters
curl season with one-half teaspoonful
OF salt and a dash of pepper and serve
a CREAM STEW.-This sounds ex-
travag CANT. hut # once yea try cream
instead Of mix fora small stew you
VIII find il a more digestible as wei as
a more delicious mixture than a milk
stew Put a pint Of cream into
saucepan or the chafing dish. drop in a
snail blade Of mace and a small piece.
Of onion and let the cream boil. Take
out the onion and Eaace and thicken
the cream with a tablespoonful OF
-four mixed with two tablespoonfuls
cream ScaId quart Of oysters in
their liquor, adding a pinch Of salt
Drain them well and turn them into
deep. heated dish pour the cream nix
ture over them and serve with tiny hot
rolls or little biscuit.
OYSTER AST-SeIect large oys-
fers IN the she'll Wash and scrub the
shells well with cold water and arrange
them in a large pan. Place the pan in
a hot oven and bake until the shells
open. then quickly remove the top
shell, but do rot spill the juice. Ar
range then. on hot platter or silver
tray. pouring over each a little hot
butter seasoned with salt ard pepper
Remove them the moment the shells
open. or your oysters viii be tough
CURRIED OYSTERS-Drain and
wash twenty-five oysters. Make hot an
ordinary pancake griddle- Throw the
oysters three or four at tine on the
grIddie ana brown on both sides Lift
quickly and place IN a double boiler
which stands beside the griddie. When
all the oysters are cooked. add TO them
one TABLESPOONFUL Of butter. one-haif
tablespoonful Of -four. one-haf tea
spoonful OF salt one teaspoonfl OF
curry powder and a dash Of Cayenne
pepper Stir until the ingredients
reach the boiling poiut and add ere
tablespoonful OF lemor juice and one
small onion grated
PICKED OYSTERS-Simnaer about
go oysters in their own liquor for i've
minutes. drain them wen and place in
lars. pouring OF from time TO time any
LIQUID thai may accumulate. Place on
tbs. fire in q saucepan one quart OF
cider vinegar half an ounce each OF
whole cloves and pounded mace. lev
el teaspoon Of salt, saltspoon OF
CAYENNE pepper and a tablespoon CT
Write mustard seed. Boil three min
ufes. then cool and pour over the oys-
ters-
OYSTER OMELET-Beat three eggs
light. add four tablespoons Of ric1
milk. q saItspoon of salt dash Oh
cayenne pepper, a tablespoon OF Hour
sifted with a level teaspoon OF oaEN1ng
r.o,xsser Beat these all well together.
add a cupfuI Of oysters, each cut into
xxvf1 or more pieces. then Try as any
ornelet. folding of1e-haf over the other
fSarrYist with lemon points and parsle!
when sending 10 the table
OYSTER CR0QUETTES--Dr and
wash and drain again. twenty-five
D. In
and stir over the fire until
thev bon. Drain and save the liquor
Chor, the oysters fine and drain again
adding this 70 the other liquor saved
ssfx together two tablespoonfuls OF
flo,4~ ard one tablespoonful Of butter
AID rhe liouor which has been saved
a,s t.ns gill Of milk and stir untn
thick and smooth After removing
f-orn the fire. add the yoIks OF tive
eggs which have been beaten, cE1e-fla.I
er.xx Of seer bread crumbs the chep2'e1
owu4a-S rsl-ae .saakes Of Cayenne pep
na~ are Tablespoonful Of chopped pars-
lev = Quarter Of q grated nutmeg anu
. faxe1 4aa sT.oarfIlI Of salt Cook again
uu4f The ingredients reach the ooallals
mint. when they should be turned o1A
- ee.,g and then shaped into cylinders
DID in egg and bread crumbs aEla 70
In very not fat
BsEEn gySTERS-These have q
i1<rereTt favor from seaIIoped oysters.
ara are nice for change Butter
common granite pie plate and cover .
the depth Of quarter q an inch N.l3
Ere f.reaa crumbs. H.o5steI1 sAishtlS
with oyster liquor, then place large
s,s-srs :,rs7r, the crumbs. dosting plsF-
rffuily with bssz Of butter, and adl.s
~sT. sns oepper % taste Dip L"
SnoanfuIs If cream over them AID o.
.en refnuteS. serve them N me d.7h
he. xeere baked in- wrapping 1l1s eAs@
n 2 folded napkin \ small Plate =
sliced lemons should accom- FHaEas LIS
dish - -,
dozen large oysters IN their oEs ~
- ,T-szy resap efaen tineIF and Xix