The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-04-06

shell, straining their liquor through cheese
cloth fine enough to retain any sand II
may contain. Place over the fire with
the oysters and allow to cook three min
utes after the liquor begins to steam.
Skim out the oysters and lay them to
drain. and allow the liquor to stand
until any deposit is settled: then pour
of the clear part and again place over
the fire with an equal quantity Of cider
vinegar, and to each quart of vinegar
and oyster juice mixed add the yellow
rind Of half lemon. two small blades
Of mace, an inch stick of cinnamon. a
level teaspoon peppercorns. and tiny
red pepper. Let it boil gently for flve
minutes, removing the scum as it rises;
then cool it and put the oysters into a
glass jar: cover with the pickle and
fasten the lid on tight. They will keep
two or three weeks. but are better. used
soon after they are picked, and in that
case require only to be scalded in the
boiling broth. as they are much plumper
and more tender than when allowed to
boil, as they must do to insure perfect
preservation for any length of time. As
the oysters spoil quickly after they are
opened. put them in small jars, unless
the contents of large one can be used
at once.
> Ffnellfs Fried OySters.
Minico Finelli was a noted Philadel-
phia restaurateur. still fondly remember
ed by many an oyster connoisseur who
always made it a point to go to his
restaurant. when in the city visiting,
to enjoy his fried oysters They were
delicious, delicate; a beautiful brown, re-
tanned their natural flavor and juiciness
and without a suspicion Of grease. Not
until after his death did the public
learn the secret of his speciality. He
fried his oysters in oil. first covering
them with fine dry French bread crumbs.
Philadelphia Planned Oysters.
Wash quickly in cold water and drain !;
throw dry into a hot frying pan and
shake about until they boil: then add
a generous tablespoonful Of butter. and
seasoning of salt and pepper. and serve
in a heated dish with brown bread and
crisp parsley.
Broiled and Served on Toast.
First drain OFF the oyster liquor and
boil and skim it clear. Add butter, salt
and paprika to season; keep hot while
oysters are broiling. Place large oysters
side by side in a well-greased double
broiler of fine wire. Broil on both sides
over very clear hot fire so as to brown
delicately without drying all the juices
from the oysters. Throw them at once
into the prepared sauce and serve on
buttered toast on hot dish. Garnish
with parsley and lemon.
The Club Stewards Scalloped Oys-
ter Recipe.
Roll fine pound of fresh, crisp soda
crackers. old-fashioned kind, and put
thin layer in the bottom Of baking
dish, well buttered; wet the crackers
with some Of the steamed oyster Juice, II
you are using oysters just opened on the
shell. II purchased already opened lay
them in a pint Of cold fresh water for half
an hour, then use this water and milk to
moisten the crackers. In each layer Of
crumbs place a layer Of oysters well sea-
soned with salt, pepper. and small pieces
Of butter. Wet with the milk and oyster
liquor just enough to moisten well. but
not make 1t too wet. FIJI the dish up in
this manner and cover with good layer
Of crumbs thickly sprinlkled with butter
cut in bits. When ready to place in the
oven pour on nearly cup Of milk. Bake
until light crisp brown and serve at
once. II you get this just right you win
have old-fashioned scalloped oysters.