Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-09-13

SUI Elk.
Dreamed Potatoes with Parsley
Cold Ham
Cream Cheese and Olive Salad
Sliced Peaches and Whipped Cream
Tea
The oyster Is one of the gastronomic
delights that points the procession of the
seasons. Before September with it's r
the oyster plays second fiddle to the
clam. but now it against assumes the
sceptre.
While everyone has hcr own true and
tried ways of making the delectable ovs-
ter stow. there are some comparatively
new ways of preparing the luscious
bivalve that may prove a culinary
triumph when some social function is on
toot. Have you ever tried, for instance,
cooking them a la poulette?
OYSTERS A LA POULETTE.
Like the egg. the oyster grows less
digcstible with long cooking. TO pre-
serve it's own special favor it should be
cooked in it's own liquor. then served
quickly before cooling. To cook a la por-
lette, take for two dozen oysters. the
yolks of two eggs. two t~ahlespoonfuls
butter. one ~teaspoonful lemon Juice. one
cupful each oyster juice and cream. two
tablespoonful -four. one tablespoonful
fine minced parsley. salt and pepper and
a few drops of celery extract or n shrink
ling of celery salt. If ford of onion. two
drops Of the juice may be added. Scald
the oysters to the 'cocltllne" point in
their own liquor. then drain. but care.
fully save every drop Of the liquor. which
should be strained. Keep both liquor and
oysters hot while you make the follow
ing sauce: Melt the butter in a saucepan.
until smooth and hubby, then add the
cream and oyster liquor. stirring con-
stantly until the sauce thickens. Take
the pan from the fire. add the beaten
yolks of tho eggs. Return TO the fire and
cook until thickened. This will take but,
a moment. Add seasonlnEs and oysters
and serve at once with a garnish of
and mushrooms If desired.
BOXED OYSTERS UGRGGNIA STYLED
Take a crusty loaf Of bread like tho
Vienna, cut off the top and scoop out the
leaving it like a box. Fill the space
oysters, seasoning viii salt, pepper
and butter and s~priuk'inc over them
of the crumb of the loaf that YOU
had removed. Put bits of butter on top.
-nen replace the cover. Set the loaf in
| dripping pan and pour the strained
oyster liquor over 1t. Put into a hot
oven and bake for fifteen minutes. TAX
ng care not to let the loaf scorch or
brown too much. Serve hot, aud cut az |
or s'c'ng bread. Lemon juice or a little
mace Is sometime used for seasoning
he oysters.
OLD VIRGINIA OYSTER SOUP.
Wash a quart Of nice oysters through
wo waters. saving the liquor. Strain
md add 70 it two blades Of mace. a half
easpoonful celery seed. celery salt, or a
talk of celery chopped fine, "A teaspoonful
and a pod of red perrer. Scald. add
wo tablespoonfuls butter rubbed smooth
With a Tablespoonful of nour and a pint
ach of milk AID cream. Let this come
o a boil, add the oysters. and the mo-
nent they come 20 the boil again. take
rom the fire. a moments ovorcooking
18th oysters touchens and shrivols them.
from tureen, placing inch squares
toasted bread in tureen before pour
ne In the soup.
OYSTER CANAPES.
For six people cut two dozen oysters
,to small pieces. Put two level table
butter in a saucepan or hating
ish blazer and when melted add a gem
rous cup of cream, Let it come to a
aid, add oysters and one tahlesr&onful
rated bread crumbs, with salt and pep-
er to taste. Have ready oblong pieces
+ bread cut a quarter of an inch thick
nd fried a golden brown in butter. Place
the bottom of a dish and pour the
ister mixture over them. !
OYSTER PATTIEs.
Scald two dozen oysters in their own
luor, taking care not to leave them
yer the fire a second after reaching the :
bling point. Take ont the oysters. and. '
large, cut in pieces. Put a generous c
4blespoonful butter in a saucepan, and s
hen melted add a tablespoonful -four. q
our over this a half cup strained liuuor S
the oysters and a cup of cream,
TN salt and pepper to season. Cook.
FIRING until smooth and creamy. Beat
q yolks Of three eggs and add without r
'sters TO the sauce. Let all heat, stir O
ng constantly to prevent the eggs curd- f
lg. Take at once from fire, add a few 9
ops lemon juice and a suspicion of {
ace of nutmeg and pour in heated pat a
shells. s
OYSTER SHORTCAKE. g
a good shortcake batter, using d
% cups flour. sifted. with two teaspoon "
Is baking powder and Il half teaspoon
,A