The Washington herald., 1913-09-13

gavo preference to the juicy plump me-
diums, which seemingly doubled their
bulk in the frying, owing TO the trick OF
putting two oysters together before COW
ering them, known as "paddin," te.,
patting between the hands gently while
covering with meal The result was
crisp golden-brown roll Of goodness that
melted in your mouth. These, with feath-
cry, tender waffies, beaten biscuits, and
fried chicken. were the pride Of the old
Maryland cook, the very mention Of
whose skill brings tears to the eyes OF
the home-loving Marylanders.
scaIIOped Oysters.
This is a delicious supper or lunch dish
when prepared according to this old New
England recipe. Drain the liquor from
a quart OF salt oysters. Strain and re-
serve the liuuor. Free the oysters from
bits Of shell and grit. Crush a pound
OF Boston crackers, or fresh soda crack
ers, not too fine. Butter a good-sized
pudding or baking dish and put in n
layer OF crackers, then a layer of oys-
ters seasoning OF salt. pepper, bits Of
butter. and bits of lemon (many omit the
lemon); then put in another layer Of
crackers, oysters, and so on, until all the
oysters are in. Pour the oyster liquor
over the whole, add a cup OF sweet milk.
and let stand a few minutes to soften
crumbs: then bake in moderate oven for
about forty minutes.
Oysters Hu GratIn.
This is sometimes called scalloped oys-
ter. Procure about four dozen good
sized oysters. Drain of the juice and
strain il. Remove every particle Of shell
from the oysters. Put a layer Of oysters
in weIl-buttered baking dish, sprinkle
lightly with a little seasoning a Ia creole.
That is three sprigs Of parsley, a sprig
of thyme. small bay leaf, small blade of
mace, and four whole cloves chopped to-
gether very fine; cover with half-inch-
thick layer OF buttered bread crumbs,
season with little salt and pepper. Add
another layer of seasoned oysters. an
other layer OF bread crumbs. and so
continue until the oysters are all in. Mix
half a cup OF the oyster liquor with half
a cup of rich cream and milk, and pour
over the oysters and cover with a layer
of the buttered crumbs. Bake a nice
brown in a quick oven about fifteen or
twenty minutes.
Bachelors Banquet Oysters.
Take the tender centers of four stalks
of celery; chop fine and cook thoroughly
in fresh butter; then add a cup of rich
cream, seasoning of salt and pepper and
paprika. Then add a dozen freshly
opened Rockaways, a glass of old Ma
deira, and serve as soon as steaming
hot.
BroIIed Oysters with Celery Sauce.
Take a dozen large Shrewsburys, roll
lightly in bread crumbs, and place on a
fine wire oyster broiler; baste with butter
and brown lightly over a clear hot fire.
Season thoroughly and serve on toast
with celery sauce.
Celery Sauce
Boil the celery until tender. then make
a cream sauce with stock and the celery
water. or use the strained oyster liquor
for the stock. Season to taste with salt
and pepper. a dash of nutmeg, a little
lemon juice. Add the well-beaten yolks
of two eggs. You may also use the white
leaves of the celery, but these should be
strained from the stock before sauce is
made.
Baked Oysters and Spaghetti.
Break a quarter of a pound Of spaghetti
into small pieces and boil in plenty of
salted water for twenty-five minutes or