Newark post., 1911-10-25
Reliable Oyster Recipes
DREAMED OYSTERS,

DREAMED OYSTERS.
25 oysters, pint of cream or rich
milk, ] tablespoonful of butter, / table,
spoonful Of -four, l blade of mace, salt T
and pepper 20 taste. Boil the oysters |
n the.r own liquor, and then drain. Heat !
The cream until it boi.s, add the -four
and butter rubbed together, and stir un-
IL the mixture thickenS. Add the sea-
soning, next the oysters, and serve.
OYSTER LOAF
This is particularly nice when some
thing out of the ordinary is desired Cut
a long loaf of bread into slices about
t.o inches thick. Trim Off the crust,
make the slices square, and then dig
out the crumb at the center of each,
leaving sides and bottom to form sort
of box. Brush the followed squares Of
bread with melted butter, and place
them in a quick oven. When they have
Drowned nicely fill them with creamed
oysters and serve.
SCALLOPED OYSTERS.
Butter deep baking dish, place upon
the bottom a layer of oysters, sprinkle
them with cracker crumbs until they are
! quite concealed, add little pepper and
salt, and place small bits of butter here
and there upon the crumbs. Add another
layer of oysters and then more cracker
cru1,os and seasoning, continuing to
alternate, until the dish is full, ending
with the crumbs. Moisten generously
with milk, bake in a quick oven. and
serve at once in the baking dish
DEvILLED OYSTERS.
20 oysters, 1-2 pint cream, l tablespoon
full -four, 2 eggs tyolks only l tablespoon
of chopped parsley. Salt and pepper to
taste. Drain the oysters, chop them
coarsely, and again drain. Heat the
cream until it boils, add the butter and
-four stirred to a cream, and when the
liquid thickens, remove from the fire
and add to beaten yolks, the salt, pepper
and parsley, and then I.le oysters. Wash
the oyster shells very carefully, fl
them with the mixture, sprinkle lightly
with bread crumbs, arrange in baking
pan and brown in a quick oven.
PANNED OYSTERS.
Place twenty-five oysters in colander
wash them by pouring on cold water, anc
lot them drain for ten minutes. Plact
the frying pan over the fire, and when i
is kissing hot, throw in the oysters ant
shake them until they boil; add a table
spoonful of butter and salt and peppe
to taste Serve in a heated dish.
OYSTER FRITTERS.
One quart of oysters, 2 eggs, cupful
flour, / teaspoonful of baking powder,
: tablespoonful of melted butter, salt an
pepper.
Drain the oysters, place them in
dropping bowl, chop rather fine, an
: season with salt and pepper. Separat
the yolks and whites of eggs, beat tn
latter to a stiff froth, and stir the yolK
and whites together. Add the liquor
the oysters, and then the flour, stir vel
= add eggs and baking powder, and lastl
the melted butter. Fry by the spoon
gul in plenty of hot fat, drain Oh sol
paper and serve very hot.
FRICAsSEE OF OYSTERS.
Is oysters, tablespoonful of butte
tablespoonful flour, 1-2 pint of mill
= eggs, tyolks only) / tablespoonful
chopped parsley. Salt and pepper
taste.
BOIL the oysters III tnelf o"h iiduo
and then drain. Put the butter in Try
ing pan, and when it is melted, add tt
iour, stir until smooth and then add til
milk. Stir continually until the liqu
ooils, then put in the oysters, half
cupful of the liquor, the salt and peppe
the yolks of the eggs well beaten with
little Geld milk, and lastly the choppe
parsley. Boil up once and serve vel
hot.