The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1914-12-12
The Home Circle
By Celia Hord Kenny

ACKNOWLEDGEMENTS
mer until the edges curl, using no
other liquor to cook them other than
that which cooks out of the oysters.
In the meantime prepare two cups OF
rich cream sauce, adding to it two
beaten eggs, . teaspoonful of salt, one
fourth teaspoonful of pepper and one
very small pinch Of nutmeg. Skim
out the oysters and add them to the
sauce. Have a deep pan lined with
good crust, turn in the filing, cover
with a top crust, and bake twenty
minutes in a moderate oven and serve
very hot. Garnish attractively with
parsley.
Oyster Wiggle-Into stewing pan
put two tablespoonful each of butter
and flour and stir together until like
a paste. Add a cupful of cream, half
teaspoonful of salt, dust of cayenne
and teaspoonful each of lemon Juice
and chopped celery leaves. Cook until
creamy, and then add pint of rinsed
and drained oysters. Simmer five min.
utes and serve. A delicious addition
to this dish is a cupful of field mush.
rooms prepared and cut with silver
knife, or broken into small pieces
Add with the oysters.
Oyster Soup-To one quart oysters
add half-pint Of water. Put the oys
tiers on the fire in the liquor. The
moment it begins to simmer (not boil
for that would shrivel the oysters)
pour it through colander into a hot
dish, leaving the oysters in the col
ander. Now put into the saucepan
two ounces of butter; when it bubbles
sprinkle in a teaspoonful of sifte6
-four; let the roux cook a few mo
ments, stirring it we'll with the egg
wisk; then add to it gradually the oys
ter juice and half pint of cream
(Which has been brought to boil il
another vessel); season carefully will
cayenne pepper and salt; skim we'll
then add the oysters. Do not let i
boil, but serve Immediately.
II should be glad to have more re
cipes for cooking oysters" said Maria
II wonder if you can suggest new
method for serving them in breat
cases. My recipe is not very salts
factory"
"Of course you know that you cal
use any kind of leftover mullins if 20,
cut off each top neatly and hollow ou
the inside. If you use bread, tina
baked in round, long tins is preferable
as it can be sliced in two.inch slice.
and followed out to leave a very shape
ly thin case. For six rounds, prepare
mixture of two beaten eggs, wine
glassful of milk, tablespoonful O.
bread crumbs, saltspoonful of sal
and dash of pepper. Dip the cases i1
and turn them about so that all part.
are coated, then fry a pale-brown il
smoking-hot fat, or set apart in bis
cult tin and brown in a quick oven
Keep them hot and crisp. Meantime
prepare twenty good-sized oysters by
placing them in tin or enameled pa1
over boiling water until they plum1
up; set them aside; as soon as COO
enough, remove the boards and rut
them with the oyster liquor and a mar
row strip of lemon peel to simmer fol
one-half an hour; strain; mix table
spoonful of butter and two tablespoon
fuls of nour smoothly together in {
sauce pan; add one Tablespoonful o!
cream, one-half teaspoonful of anchoy,
sauce, saltspoonful of paprika and 6
dash of cayenne, stirring continual,
until it boils; stir in the oysters; lei
heat thoroughly-a minute should b.
long enough-pour into the hot case.
and serve at once.
Pigs in CHARACTERISTICS fine break
fast bacon (smoked preferred) yer,
thin; inc'ose in each slice one or two
large oysters, peppered and saatet
lightly; roll up carefully in the bacor
and fasten with toothrick. Dip eac1
roll in egg, sprinkle lightly with corn
meal and fry a delicate brown in but
ter or lard. The bacon must be thi,
as knife-blade. and must be fried yer,
quickly. When done and still hot
squeeze two or three drops of lemo,
juice on each roll.
ANGELS on Horseback" is a daint,
dish of oysters served at a "quicl
lunch" given by Mr.. Edison at his lab
oratory. Select dozen or more O
good-sized oysters and bring to a boi
in their own Juice; drain and season
lightly with a few dashes of salt ant
pepper. Then wrap each in a YER,
thin slice of well-cured bacon and fast
en- with a tiny skewer; broil abou
three minutes and serve sizzling OF
hot dishes. Everybody is sure to lik,
these.
Roast Oysters on Toast-Toast ant
butter six slices of bread; wash ant
wipe one pint of bulk oysters; spread
closely together on each slice; seaso,
with salt, "speck" of cayenne, ant
dot with butter. Put in a hot oven un
til the edges of the oysters curl. Pou
rich cream sauce over and serve hot
Coddled Oysters-Drain 10 cent,