The Washington times., 1909-01-18
Growing Popularity Makes
New Recipes Much in
Demand.
APPETIZING WAY
TO COOK OYSTERS
Toothsome Dishes Can Be Pre-
pared For Sunday Suppers or
Informal Parties.


1he chaang dish has so grown in
81 Iarity since it hrst became known.
ia IS 30 convenient for making the hot
oish FOR sunday evenings supper and
for cooking tho refreshmeuta AT q. small
evening party that recipes Tor new
dishes which may be prepared in IL are
iu constant demand.
! have nothing very new go oner in
This department but perhapg the recipes
7 have VIII help some housekecper al
less as 20 what re serve on one n thc
occasions mentioned above.
At this season the fancy of the host
ezs lishtiy turns go thoughts Of oysters
when she gets out her channg dish and
furnishes it up. They are so easily pre-
pared ard are so greatly liked by most
people that they commend themselves
naturally. Everyone has his own meth
Cd of cooking oysters In the chafif
dish The easiest way Is to put "a good
sized lump az butter IVA the blazer, with
q saltspoonful OF salt and some paprlka-
When the butter has melted a quart Of
oysters Is added, drained OF as much
OF the liquor as possible.
When the edges OF these have CUrled
dash OF sherry may he added II de
aaNEAs hAAEM NftFE Nst a4aEI4 40 4ahNA1 OK
squares or toast placed on the plates.
There ere numberless ways of vary
ing this dish. In some instances celery
- added, In others mushrooms.
Dreamed Oysters.
Dreamed Oystera-Drain the liquor
from e quart OF oysters. Cook together
three tabiespoonfuls OF butter and two
Of -four and when they bubble pour
upon them the oyster liquor and cup
fui Of rich milk (cream is betteF), in
which you have dropped a bit of soda
the size of a pes. Stir until the sauce
thiekens. then turn into # the oysters.
Cook until the oysters are heated
through Add. a few drops at a time,
che beaten yolks OF two eggs. keeping
your spoon moving al the time. DO not
silow the mixture 10 cook minute after
the last drop Of egg is added.
Plgs IN blankets may be prepared in
she chailng dish. To make these take
large oysters and allow them 10 remain
Tor while III the following dressing.
z ne Juice or two lemons. half e. tea
spooaLol 81 sat ana q oas1 OF cayenne
pepper Now wrap each oyster ia q
tan slice or bacon and fasten with a
FQothplck- Fly IA little butter until
the bacon IS crisp. Have nicely Drowned
slices Of toast and lay the oysters on
theu1. Garnish with parsley and serve.
CTeamed sWeetbreads are delicious and
are easily prepared To make cut two
pairs of sWeethreads into neat dice.
Cook together "a the chatting dish two
tabIespoQnfula each OF butter and flour
ana pour upou them a pint Of rich milk
on cream STIR 10 a smooth sauce. add
The SVEeethreads and cook. stirring
steadily until very hot. Season with
SAT- and Pepper and teaspoonful Of
minced parsley.
Ola Podriga 0melet.
Ola podriga omelet makes an apps-
tizing dish. The ingredients which go
into II should be MADE ready before
hand Make ia the chatting dish roux
Of one tablespoonful or butter and the
same OF Drowned -four When kissing
hot stir ia enc cupful Of canned to-
magO. one-half cupful OF canned mush-
rooms, sliced fine. the same quantity OF
minced ham, tongue, lamb or chicken.
or little OF all OF these. Season with
onion jules. paprlNa, and salt 20 taste.
1sat II simmer uFe or eight minutes.
then stir in four or I'VE beaten eggs Stir
carefully is II thickens. and when 80
egss are get serve on buttered foast.
Creamed lobster and lobster a Ia New
pefs are Two much appreciated DELI
cacies which may be made in the chat
ing dish Both may te composed or
canned lobster when necessary. The
former Is prepared as follows: TWO
cupfuls OF boiled lobster meat, cut into
dice Season with paprlka. salt. and
lemon juice. Heat a great spoonful eff
butter ~ the channg dish and turn IN
the lobster dice. Toss until smoking
hot, add half a cup OF cream. heated
with q bit % Soda. then beat into IL
the whipped y0lks OF three eggs. Stir
for one minute and serve, Send hot.
buttered crackers around with e.
Crab Meat and MushrOOms-TW0 cup
Tuis OF crab meat cut into dice and hair
= can OF mushrooms cut into dice OF the
same size. Make a roux I'm the chatting
dish OF two tablespooufuls of butter and
one heaping tablespoonful Ot -four
stirred until smooth Mix the crab meat
and mushrooms well together. season
with paprilEa and salt; turn into The
smoking rOuXi cook three minutes; re-
move from the FIRE; add quickly three
aablespoOnfuls OF cream. heated. with
= pinch Of soda; set over the FIRE for one
minute: add q glass of sherry and serve
hot
Welsh Rarebit.
The thing which every ueophyte at
tempta on the chatting dish ls the much