Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-09-22
He was a bold man that first ate an oyster.
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| i Dean Swift.
to eat oysters every month
NV in the year, the recognized
w season when they are at their
| best extends from September
1 to May 1. the interregnum being In the
months without an ''r
Very little cooking does the oyster
quire. As soon as IT pumps and the
, edges begin to cookie ever so little, il l.
| ready. Overlooking renders II tough and
takes away it's delicate flavor.
New Workers like the hest oysters and
usually get them, 1oo.0oa00o week being
| required to satisfy the local demand
| alone. In the higher class hotels oysters
are mostly eaten raw. Fries and roasts
are also popular. Philadelphia still holds
the palm for fried oysters and Baltimore
glories in her oyster broils, fritters and
patties.
Oyster Cocktail.
And first the popular oyster cocktail.
which serves as introduction to the well
planned course dinner luncheon. These
cocktails are served in grape fruit halves,
glasses well chilled. or ice shells made
for the purpose When served in grape
fruit, the pulp is loosened all around.
seeds and core removed. and the tiny
oysters preferably Blue Points, put in
the center Five or six are the allowance
for each guest The seasoning consists OF
lemon juice. vinegar tabasco. horseradish.
tomato catsup and salt A good proportion
for a dozen covers Is seven teaspoonfuls
each prepared horseradish. tomato cat
sup and vinegar ten teaspoonfuls lemon
juice, one of tabasco, and a teaspoonfui
I, 1x-a nd n
quantity in each glass.
Oysters and Macaroni.
For two dozen fine oysters allow a quar-
ter pound macaroni cut into short pieces
and cooked in boiling salted water Put
a layer Of drained macaroni in buttered
baking dish, and cover with layer of
oysters, busting with salt and pepper and
dotting with bits OF butter. Proceed in
this way. macaroni and oysters, unnl
all is used, leaving the last layer maca-
roni Sprinkle with three level table
| spoonfuls grated Parmesan cheese or
/ broken bits of rich American cheese,
| cover with dry buttered crumbs and: bake
| about twenty minutes. or until the crust
| Is nice brown.
Oysters Roasted in the Shell.
Wash the shells clean and wipe dry.
/ d
oven for about twenty. minutes, or until
1.-The shells open. Take out and serve in
the shells on hot dishes with lemons or
pepper sauce and thin slices OF brown
| bread Though this IS not an elegant
dish, it conserves the flavor and juices of
the oyster more than almost any other
way.
A Kitchen Oyster Roast.
On Wet fall evening LET the Young
people try an oyster roast in the kitchen.
Wash the oyster shells and throw them
by the dozen into the fire. AS they open
remove with the tongs to large pan.
Have ready on the kitchen table plenty Of
| butter catsup, horseradish or pepper
sauce and let each one season his oysters
to suit his individual palate. Don't stint
the oysters nor yet the bread and butter.
Finish this homeIy but most delectable
feast with sweet cider doughnuts and
apples.
J Celeried Oysters on Toast.
Cook one cupful fine cut celery in boil
ing sailed water until tender, then drain.
Place a half pint Of oysters in their own
liquor in a saucepan over the fire and
cook until pumped, season with salt and
a. little pepper TO taste. Mix teaspoon
| full of flour with a tablespoonful butter,
| stir into the oysters and add quarter
! cup rich milk. Add the celery TO the
oysters. then pour over buttered toast.
Dreamed Oysters.
Put two cups cream or rich milk in 4
double boiler with slice Of onion. Bring
to a scald and thicken with rounded
i tablespoonful of -four stirred smooth In
little cold milk When thickened add q
lya1 In, ftnfr fVrryn tYrYn
until pumped, with salt and pepper TO
taste, and serve in the croustades. II
milk is used instead of cream a table
spoonful of butter should be added. The
croustades are simply thick slices of
bread or a roll freed from crusts and a
| hollow scooped in the center, then fried
in hot fat until lightly Drowned. IL pre-
ferred this same mixture may be used in
patty shells.
Oyster Loaves.
These oyster loaves are good old Vir-
ginia dish, delicious. yet easily and quick
ly prepared. As an entree for formal
luncheon they are usually made in small
| loaves or boxes" while for the home
table. on crspy autumnal night or as
an emergency dish large crusty loaf
like the Vienna is prepared. For the
latter. cut or the top Of the loaf and
scoop out the crumbs, leaving it like
box. Fill the space with oysters that
have been brought to the scalding point
in their own liquor and well seasoned
/ with salt, pepper and butter. Add tea
| spoonful OF cream, sprinkle some of the
crumbs taken from the loaf on top of the
| oysters, dot with bits OF butter and re-
place the top Of the loaf. Put into
dripping pan, pour some OF the liquor or
the oysters over il and put into hot
| oven to crisp Take care that IL does
not scorch. Set on a platter, slice and
| serve. A little lemon juice may be added
to the seasoning. If desired. For the
| small boxes Parker House rolls are best.
Cut off the tops remove the soft insides
and fill with oysters which have been
scalded thickened with crumbs. we'll sea-
soned and made rich with cream and but
ter. Cover with the crust and set in
the oven to crisp.
A Richer Filling.
A richer filling for special occasions
may be made. using one cup Of oysters