Bridgeton pioneer., 1914-10-15
OYSTER Time
NOW At HAND
People of This Section Are
Fortunate.
HAVE FINE OYSTERS.
Some Ways in Which Oysters
May Be Served to a Very
Great Advantage.

What joy comes to the heart of
the housekeeper when the early frosts
proclaim that oysters are at their
best! Those of us who live near
enough to the coast to get the luscious
bivalves in their pristine freshness
little know how much for which we
have to be thankful.
Not long ago a woman met her
brother at the station after he had
spent year or two in the backwoods
of Michigan. She planned an elab-
crate lunch at the station, as there
was not time to take him to her home.
| To her amusement, he waved aside
all the dainties she had selected from
her former knowledge of his tastes,
and said:-
would like some oysters on the half
shell. Canned oysters are all very
we'll when you can't have fresh, but
after two years of the potted variety
I am positively aching for some Maur-
/, ice River Coves!"
Most of us would feel the same way
under the same circumstances, and,
in addition to the almost universal
liking for oysters, they satisfy the
housewife because they are cheap and
have SO many varieties to remove
| sameness.
Here are some recommended ways
of preparing oysters which somebody
may like to try
| Oyster Outlets
Take one half pound of lean veal
and the same quantity of large oysters;
hoop fine and then pound together in
a basin or mortar, add one teaspoon
full of chopped suet, four tablespoon
fuls of fine breadcrumbs, the beaten
yolks of two eggs and seasoning of
salt, pepper and powdered rice Mix
thoroughly and make into small cut
let's, brushing them over with we'll
beaten eggs, dip in fine breadcrumbs
and fry in enough boiling fat to cover
the outlets. Garnish with parsley and
serve hot.
Oysters in Cream
Put two dozen oysters in a sauce
pan and add the strained juice of one
lemon, two tablespoonfuls of butter,
salt and pepper to taste and bring the
whole to a boil. Now melt two table,
spoonfuls of flour, one cupfull of white
stock. taespoonful of mushroom cat
sup and while stirring all the time,
cook for five minutes. Pour this sauce
over the oysters, when about to serve
mixing in the yolks of two eggs blend
ed with half cupful of cream.
| Baked Oysters
Stir until mixed, one-quarter of a
pound of melted butter and teacup-
full of cream in an enamelled ran and
then stir in as follows: A wineglass of
sherry, small quantity ofAred and
green pepper chopped, a little we'll
grated lemon peel and tablespoonful
of anchovy sauce. After the ingredi-
ents are heated, pour part of itinto a
dish and add the oysters. Then add
a layer of grated cheese and bread
crumbs with salt and pepepr to taste
Now pour the remainder of the sauce
and add a second layer of cheese and
bread crumbs. Serve hot after baking
in quick oven until brown.
Sauce for Raw Oysters
To one dessert spoonful of Tarragon
vinegar, allow a tablespoonful of olive
oil, one-half a teaspoonful each oi
, Worcestershire sauce and tabascc
sauce and the juice of half lemon, &
| pinch of salt and half grated onion
Chatting Dish Recipe
For the chafng dish delicious re
cipe for creamed oysters is as follows
To a tumbler full of cream allow
two tablespoonfuls of butter. a good
sized pinch of salt. pepper and pow
dered mace, together with two ba!
leaves. Bring to boil, stirring con
stantly, adm scatter over drained oy
listers. Cook couple of minutes ant