Norwich bulletin., 1913-11-01

lect large oysters and have them scrubbed thoroughly; then place them Tn the oven ill a large tin with the round side of the shells down. so that when they open the liquor will not be Iost. AS soon as they do open remove the upper shell, sprinkle with salt pepper and chopped parsley; add a little butter and serve hot as possible on a bed of watercress. Oysters serv- ed III this way make an excellent first course at dinner, if accompanied by thin slices of brown bread and but ter.
 Oysters on Toast-Put in a stew pan one quart of oysters with their liquid; when they come to a boil put in one pint of milk, one tablespoonful of but ter mixed with two tabIespoonsful of -four and little salt and pepper Let It boil and then pour over slices of nicely Drowned and buttered toast Serve hot.
 Puree of Oysters-Put fifty oysters, with their liquor, over the fire in an agate saucepan. Heat to the boiling point; then drain off the liquor Chop the oyster liquor to the fire and skim with 9 wooden potato beetle Return the oyster liquor to the fire and skin IL when it boils. Add one tablespoon ot butter and one of flour, rubbed to- gether to a paste, and stir until thick and smooth. Add the oyster pulp and ru5 all through a puree sieve Return to the fire and add one pint of cream. season with salt and cayenne; add an other half cupful of cream, beat well with an egg beater for a moment, and serve with croutons.
 Yacht Oyster Soup-A quart of milk, one of oysters, a, head of celery, 8 small onion, half a cupful of butter, half a cup or powdered cracker, one table spoon of Worcestershire sauce Q, speck of cayenne and salt and pepper to taste. Chop onion and celery fine. Put on to boil with milk for 20 minutes Then strain, and add the butter, cracker, oyster liquor (which has been boiled and sllimmed), and finally the seasoning and oysters. Cook three minutes longer and serve.
 Oyster Patties-Line patty pans with paste; put a cover of paste over and pinch the edges; bake in a quick oven. Take as many large oysters as you have patties, stew them in their own liquid, then cut in pieces and add one tablespoon of four the same of butter, the grated rind of one lemon, 8, little salt, pepper and minced mace and three tablespoons of cream; mix together well,and into each of the pat ties Gtr a tablespoon of the mixture. Serve hot
 Oyster Chowder-Chop fifty good sized oysters. Prepare one cup of fine ly chopped celery and two cups of cold oolIed rice. Put q layer of celery in the bottom of the saucepan, then a layer of rice and a layer of oysters. Season with salt and pepper Repeat these layers until all the materials are used. Pour over one cup of boiling water. Cook slowly for 9 minutes Beat up the yolks of two eggs with one of odd t1 stir carefully for a few minutes and serve hot.
 Oyster stuffing (for turkey or goose) Take one pint of oysters, melt one quarter cup butter and mix with 1 1-2 cups of cracker crumbs, two tablespoons of lemon juice, one tablespoon of chop ped parsley and season with salt and pepper. Roll each oyster in the but tered crumbs etc, and then fill the turkey or goose, The oysters may be chopped tip cOarseIy and mixed with the crumbs if desired. For g large fowl 1t will be necessary to Increase the pro portions of this recipe to obtain a sui ficient amount of stufing.
 Oyster saIad-One pint of celery one quart of oysters, third of cup of Mayonnaise dressing, three ta- blespoons of vinegar, one of oil, half teaspoon of salt one- eighth of a tea spoon of pepper, one tablespoon of lem on juice. Let the oysters come to boil in their own liquor. Skim we'll and drain Season them with the oil, salt, pepper, vinegar and lemon juice. When cold, put in the ice chest for at least two hours. Scrape and wash the whitest and tenderest part of the eel cry, and with sharp knife cut in very thin slices Put in a bowl with a large lump of ice, and set in the ice chest until serving time. When ready 10 serve drain the celery and mix with the oysters and half Of the dressing Arrange il the dish, pour the remain der Of the dressing over and garnish with white celery leaves.