Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-17
Good Things to Eat

| From Various Exchanges.
Oyster stew: Put quart of milk on the
fire to heat, salt to taste and add u lump of
butter Put the liquor from one pint Of Dys-
ters on in a pan and bring to a boil add the
| oysters and let them heat thoroughly. Pour
in the hot milk and let boil up once, then
serve with oyster crackers.
Fried oysters: Ro crackers very fine and
mix salt and pepper To taste with them. In
| a bowl haye a beaten egg: first dip the
| drained oysters into the cracker crumbs,
| then into the egg, and then into corumeal.
Have sufficient nutter hot in u frying pan.
and put in the oysters very quickly. Brown
on both sides and serve hot If any of the
| cracker and egg is left. mix them together,
| fry and serve with the oysters.
| Escalloped oysters: Roll crackers finely,
| apply butter freely to the bottom OF the pan
in which the oysters are to be baked. cover
we'll with the oysters. sprinkle with salt
| and pepper then good layer of the crack
ers, over which put freely small pieces Of
butter, and wet with the juice of the oys-
| tiers. which has been mixed with milk and
| cream or an egg. Fill the dish In this way
having the last layer of cracker and double
the thickness of the others. upon which
put more butter and liquor enough to well
moisten. Bake forty minutes.
Chicken oyster pie: Cut the chicken az
Line deep dish with a good crust and put
in layer of chicken with its gravy, and a
layer of oysters. sprinkle the latter with
salt. pepper and bits of butter. Proceed thus
until the dish is full and cover with a crust
of pastry. cutting Sits to let the steam es-
cape Bake about half an hour. Serve with
equal parts Of chicken gravy and the oyster
juice thickened and seasoned.
Oyster fritters: Drain the liquor from the
oysters. and to one teacupful add the same
quantity of milk. two well-beaten eggs. pinch
of salt and flour enough for a thin batter
Chop the oysters. stir them in and fry in
half butter and lard rather hot and serve
quickly.
Oyster omelet: Twelve large oysters, six
eggs, one cup of milk, one teaspoonful OF
melted butter salt and pepper. Chop tho
oysters. beat the whites and yolks of the
eggs separately. Heat three tablesDoonfuls OF
butter, pour the milk yOlks of eggs oysters
and seasoning in a dish and mix; then add
the whites of the eggs and the melted but
ter with as little stirring as possible, pour
into the pan that has the three tablespoon
fuls of butter hot and cook to a brown,
turning the omelet carefully.
Oysters and cheese: Slightly scald oysters
or TIL plump and turn them into a we'll
buttered baking dish over them turn 4
white sauce made very thick. Do not uso
too much sauce Cover with cracker
crumbs and cheese.
Use one pint of large oysters one cap
milk, two tablespoonfuls of bread flour, olis
tablespoonful of butter one third tablespoon
OF salt. Heat one cup milk and pour ii ov,-.
one-quarter pound mild cheese. crumbleI
into bits and mixed with one heaping cup
OF fine cracker crumbs. When cheese is
melted add English walnut sized piece cf
butter. When thoroughly hot and melteti,
turn over the oysters and white sauce
Dash of cayenne over top. Bake until cream,
is set and the top well Drowned.
breakfast, lunch or tea dish: Flake any
Geld steamed or baked fish; add one-half AZ
much cold boiled potatoes. cut in bits
Sprinkle with salt and nearly cover witt.
milk. rich and cold When milk nearly
reaches the boiling point mash all together
TIL creamy. Use steel fork for the mash
ing. Turn into the serving dish and sprink
with hard boiled eggs that have been
chopped with knife. If this is to be used
for tea, turn over the fish (omt egg tiny
bits of picked caulifiower. warmed over
canned peas or capers. Serve with hot corn
meal gems, or mullins made with entire
wheat flour.
Clam mousse: To make a quart of the
mousse you will require three or four dozen
CLAIMS. according to size. Put them into a
kettle with about pint of cold water and
cook until the shells open. Remove the
cams strain the liquor through a cloth
and measure To two and two-third cupfuis
clam Juice allow one and one-thlrd cupfuIs
whipped cream put the clam liquor In "A
freezer, season with celery salt to taste
and freeze to a mushlfke consistency: stir
In the whipped cream, freeze five minutes
longer. then serve or pack IN Ice and salt
until needed.
Crisp ginger cake. One quart of dark
me,lasses. half pound OF butter, or lard and
butter mixed II you prefer. half pint of
sugar, one tablespoon Of ginger, one tea
spoon of cinnamon, one tablespoon of bread
Soda half pint of either milk water. one
saltspoon of salt, and -four enough to make
a dough to roll out. Beat sugar. butter and
moiasses. add spices and salt. dissolve the
soda in the milk and add then quickly the
-four Roll out In very thin sheets and bake
In quick oven. You can add other spices
IL you desire. This is the same quantity I
make for three people