Evening star., 1914-09-27

spoonful of butter, which have been
mixed previously into a smooth paste.
Cook until thick and smooth, add salt
and pepper to taste, the beaten yolks
Of two eggs and little minced parsley.
Turn out on = buttered platter and set
away until cold and firm. Cut fat
cynser rh@ of she oystsr
ture. Dip into the batter given below
Batter;-Beat the yolks Of two eggs
tablespoonfui tab a % Of olive oil and a cupfui
of -four. Season with q saltspoonful
of salt, beat hard. stir In the stimy
whipped whites Of the eggs and keep
in the icebox until wanted.
In Rice Cups.
A delicate manner of Offering oysters
Is in rice cups. Into two cups of
half-boiled rice stir three tablespoon
fuls of melted butter. Wet in cold
water small molds or after-dinner
coffee cups, spread the sides and bot
toms with the rice and set away to
cool. Next prepare the oysters COOK
together for five minutes two table,
spoonfuls of butter. one tablespoonful
Of chopped onion and the same amount
Of chopped green pepper, Add haif
cup Of strained oyster juice, tea,
Of tomato catsup, teaspoonful OF pre-
pared mustard. q dusting Of cayenne
pepper and a pint Of chopped oysters:
Simmer for hve minutes. NOW unmoid
melted butter. Place on baking sheet
and run into a hot oven until golden
brown. Fill with the oyster mixture
and serve.
Drain and wash twenty-five oysters.
Make hot an ordinary pancake griddle.
Throw the oysters, three or four at
time, on the griddle and brown on both
sides. Lift quickly and place in a
double boiler, which stands beside the
griddle. When all the oysters are
of butter, one-half tablespoonful of
-four, one-half teaspoonful of salt, one
teaspoonful of curry powder and dash |
of cayenne pepper. Stir until the In,
gradients reach the boiling point and |
add one tablespoonful Of lemon juice |
and one small onion grated. 1
Croquettes.
Drain and wash and drain again |
twenty-five plump oysters. Put them |
in a hot saucepan and stir over the |
fire until they boil. Drain and save
the liquor. Chop the oysters fine and |
drain again. adding this to the other |
liquor saved Mix together two table
spoonfuls of flour and one tablespoon
full of butter. Add the liquor which |
has been saved and one gin of milk |
and stir until thick and smooth. After !
of two eggs which have been beaten, |
one-half cup Of soft bread crumbs, !
the chopped oysters. three shakes of
cayenne pepper, one tablespoonful of
chopped parsley, quarter of a grated !
nutmeg and level teaspoonful of salt. |
Cook again until the ingredients reach !
the boiling point. when they should
be turned out to cool and then shaped
RI
crumbs and fry in very hot fat.
With Macaroni.
A leftover of macaroni combines ,
delightfully."- with a few oysters. Use a
layer of the macaroni and a layer of
oysters. as for scalloped oysters. Sea-
son in the same way, and II cheese is
liked cover the top with IT., It before bak,
added to the dish improves it. Cook
until most Of the sauce or moisture is
absorbed, as few things are more un-
palatable than scallop that suggests
bread-and-milk poultice.
Planned and Deviled.
For informal suppers and chafing |
dish cookery nothing is better than
panned oysters with sherry or deviled !
oysters. II the oysters are to be
panned heat two tablespoonfuls of
butter in the blazer and lay in as many |
oysters as you can conveniently. When !
the edges begin to curl add two table, !!
spoonfuls of sherry. Cook a minute
longer and serve on crisp toast.
For deviled oysters mix a pinch of
cayenne, half a teaspoonful Of salt, a
quarter to a half teaspoonful of curry |
powder, a dessertspoonful Of Worces- |
tershire sauce, and a tablespoonful of
butter. Put this in your dish, and
when 1t Is hot add one-fourth pint of
oyster liquor and twenty-five oysters.
Turn several times and cook until the
oysters plump.
In q Bread Case.
Take q round loaf Of bakers bread
at least two days old and scoop out
the center. Do not break the crust,
and leave 1t at least an inch and a
half thick. Dry the crumbs in a slow
oven and roll very fine. Measure three
cupfuls and fry q light brown in hot
butter.
Make a sauce from one quart of rich
milk, or half milk and cream, and three
tablespoonfuls Of dour. Season with
salt, pepper and . teaspoonful OF onion
| Juice. FIJI the followed loaf drst with
layer Of the sauce, then one Of
! oysters, salted and peppered moderate
| ly, a layer Of the sauce. and lastly
| one OF the Drowned crumbs Fill the
| shell in this order and bake slowly
thirty minutes. One quart Of oysters
IL sufIicient. 0arnish with parsley and
alic0R Of lenOn.