Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-03-24

The old saw, HE was q bold man who
first ate an OYSTER" might be moderniz-
ed into, HE is q rash man who ever
eats raw OYSTER" Cooked ones, be-
lieve, are not under the ban, so they are
still interesting and TAT homo" until
May first.
OYSTER FILLING FOB PATEs.
In making oyster filling for pates, sea-
son for Q change with q little curry
powder, instead Of the everlasting ''piuch
OF mace;" or add to the mixture half q
cup of cepes, soaked overnight and
drained. To be sure there's not much
flavor to them, but neither Is there to
the canned mushrooms, which are chiefly
useful as additions to bulk and appear
ance-if We will be honest about 1t.
FRIED OYSTERS.
Some of the changes to be rung on
frying the popular bivalve are to dip
them in mayonnaise before rolling In
equal parts of extremely fine bread
crumbs and flour. These are delicious,
but, of course, they spatter the fat.
Fried sprigs of parsley make an accept
able garnish. Another way is to mari
nate drained oysters in lemon juice,
melted butter and pepper sauce, turning
the oysters in the bath occasionally;
then roll in bread dust, egg and milk
mixed, bread dust again before plunging
into the kettle. A combination of half
fine crumbs and half finely chopped
crab meat sailed and peppered is an
appetizing innovation. The oysters are
rolled twice in this, a seasoned, light
egg batter between, and sauted in butter
in very hot pan. Before dipping, press
gently and wipe dry; but after covering
with any mixture do not squeeze with
the hands nor pile one upon another.
Oysters can stand in cold place an hour
before frying, if necessary, but not at all
afterward, if they are to be at their best.
OYSTER sHoRTcAKE.
A good supper dish is this oyster
shortcake: Make a rich, light, baking
powder biscuit dough and bake in q
layer cake tin. Split and butter when
it comes from the oven. Scald the
strained liquor from the oysters. Make
a white sauce in the usual way, using
two tablespoons each of flour and but
ter to one and one-half cups of scalded
milk. Add the oysters to the hot broth
and cook until the edges curl; skim, sea-
son with a tablespoon of butter, salt,
and cayenne to taste; take out the oys-
tiers and lay on the halves of shortcake.
Blend the sauce and liquor and pour
over when putting together. Sprinkle
with minced parsley. Keep hot.
BRoILED OYSTERS.
For broiling, everything is made easy
if the oysters are large and one uses an
oiled broiler, made for the purpose-one
with the wires very near together. Wipe
oysters dry, dip in melted butter and roll
in fine, seasoned crumbs before cooking.
Turn often and have a clear fire. Gar
nish with lemon.
PANIED OYSTERS.
To pan, cover small squares of toast
with oysters seasoned to taste. Sprinkle
with parsley-cheese, too, if you like the
combination. Bake, covered, in pip
ing oven.
A. EscALLoPED OYSTERS.
Escalloped oysters are certainly no
longer fashionable. Properly pre-
pared, the dish should never be out of
favor, but, like succotash, it needs care
to make it attractive. Get pint of fine
oysters, wash each one in small amount
of water and drain. In remembrance
of the last time you bit into piece of
shell, adjure you to seek for them at
this stage. Mix a cup of stale bread
crumbs, (crackerites to the contrary not
withstapding) and third of cup Of
melted butter, salt and pepper only for
seasoning. Butter one or two very shall
low dishes-an earthen pie plate does
quite well-put in single layer of oys-
tiers and cover with part of the prepared
crumbs; then the second layer of oysters
and remaining crumbs; two deep-no
more. Wet with the liquor, which has
been strained, heated and skinned.
When baked to rich brown the scallop
should be moist, but not wet, and not
even suggest poultice. Made in saucers
and served individually, they have the
same pleasing effect that all mixtures
do-an added daintiness.
And, with oysters, don't forget the
celery, or olives, or cress, or cold-slaw,
or-whatever. Good Housekeeping.