The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1907-12-19
OYSTER RECIPES.

BLUEPoINT ROLI.s-Cut mail shapes
" thin slices of cold rare beef and spread
them sparlngly with mixed mustard. Cow
err each one with / ssnl.larty shaped, traiis-
parently thin slice of bacon and finish with
a plump oyster, lightly busted with salt
and pepper. Roll and fasten with a tiny
skewer; dip In melted butter, arrange on.
a buttered broiler and grill over a SLOW,
clear fire until the bacon and oysters aref
cooked. Turn the rolls often. every time,
dipping them in melted butter. Serve With
brown butter to which lemon juice is adj
ded, one teaspoonful Of juice 10 four OF.
melted butter.
BACHELORS FRY-Place the oysters
fiat and smooth in a frying basket and dip,
for a half moment in boiling water deep
enough to cover them: lift the basket out,
dip for a moment in cold water and then.
lay the oysters smooth between q folded.
napkin to dry. Sprinkle them with pepper,
salt, a little grated nutmeg and a squeeze
Of lemon juice. and let them dry for an
hour or so. When ready to use dip them
in a thin batter and fry in hot olive OIL.
a few at a time. Serve on hot plates.
fat bacon; drain from the fat and lay nat
on a dish to get cold. Rub some bread
crumbs through a sieve; season with salt.
pepper, onion and parsley. Fry some
thick slices of bread, trim off all the
crusts and cut in long, narrow strips.
Wash and dry two dozen large oysters;
cut the fred bacon into narrow slices
about the size of the oyster and run them
alternately with the oysters on small
skewers. Place each skewer on a piece
of fried bread and cover completely with
crumbs. Baste with melted butter and a
little of the oyster liquor and cook in a
hot oven.
PIE-Strain the liquor from a quart OF
oysters, wash the oysters and lay them
on a clean napkin. Put two cupfuls of
milk In a double boiler; when hot add the
strained oyster liquor, a tablespoonful of
butter, pepper and salt. Thicker with
rolled cracker to about the consistency of
cream and add the oysters, cooking two
minutes. Remove from the fire and stir
In the beaten yolks of three eggs. Make
a rich paste and line a deep baking dish;
fill with bread crumbs. Butter a thick
piece of white paper and place over the
top; on this place the top crust. Bake a
nice brown. Take off the upper crust, re-
move the paper and filling of crumbs and
fill with the oyster mixture; replace the
uppe crust and return to the oven for
about ten minutes.
CELERIED-Melt two tablespoonfuls OF
butter; add two of finely chopped celery,
SdlI ana WIllC6 pepper. LOOK ulGl tIe
celery is tender; add two dozen large oys-
ters, simmer three minutes more, and then
add a gill of sherry, and cook two min
utes longer. Serve on hot buttered crack
ers.
KIPLING-Mix half a tablespoonful each
of flour and curry powder with a little
| cream until smooth. Melt a tablespoonful
of butter in a saucepan; add a tablespoons
full of finely mince4 onion and a teaspoon
full of grated apple, and simmer gently
for a few minutes Season with salt and
pepper, and add the flour and curry and
half a pint of cream, and cook gently
fifteen minutes; add a pint of drained oys-
tiers, and cook just till the gills curl. Serve
In a border of plain boiled rice.
SALAD TARTARE-Parboii the oysters
In their own liquor; lift out carefully, lay
fiat on a plate and put on the ice till
thoroughly chilled. Make a cupful of
m~aycnnaise dressing: add to 1t a quarter
! of a. cupful each Of chopped olives, pickles
and capers and a tablespoonful each of
chopped onion and parsley. When ready
to serve place the oysters on crisp lettuce
leaves, with the m~ayonnaise tartare heap
ed On top.
EsPAGNoL-Prepare half a pound of
mushrooms and cook in a cupful Of clear
stock with two ~teaspoonfuls Of chopped
parsley; thicken with two teaspoonfuls of
-four worked in two of butter. Add a
dozen oysters, and let the mixtur just
come to a boil. Dish on diamonds of
fried bread; squeeze the juice Of half a
lemon over them and serve.
SAUSAGES-Scald two dozen oysters in
their own liquor, cool and chop fine; mix
with them five ounces of bread crumbs
and three ounces of finely chopped suet.
Season with salt, pepper and 2 grating OF
nutmeg. Bind with a beaten egg, and set
away for two hours to cool and get firm.
Flour the hands, make up into little sau-
sage cakes and fry in butter or hot olive
oil. Serve with them shredded celery and
brown bread and butter.