The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1915-10-12

Y 70 COOK SneAl.C lSu
i1LY HAxwonTH WALLACE.
nIxent n the Associated c'uos
q Domestic science
~ thinking Of shelinsh. We are
knf - consider. only oysters. lop'
xfer1a snd CLANS With, possibly. occs'
s.S3i soft sheIl crab. forgetting en-
s5I1 - nm there sse -sFsxnah- mus
~ IRA wns. shrimps. scaliops, oys'
4 {1r crabs, terrapin, turtle and even
3! = 100. al Of which are not only ear
~ sui most delicious foods Then.
80 While there are hundreds OF
x ,tays OF cooking some oil these
Esshs1I6sb. and certainly dozens OF
wnvr OF cooking many OF them. We
49, art TO confine ourselves to three
AZ tour methods OF cooking, anu
t1ns the changes on these without
4 xsntnx further afield and experiment.
~ with some OF the less well
knbwn methods.
Z y NoSaaays, when 30 much IL be-
q ~ said and written with regard 10
Ss1S !. ecsrcity Of the meat supply
11s,1 ~ attention 10 being paid 70 the
& n1 ~ fsh and shell-nsh rs food
N nrn. too. there IL an economic rea-
91 1or sprsading the gospel OF nsh
iixtery. for every pound OF nsb
Sf6s reduces the meat consump-
I6n, thus helping to adjust the
antion of supply and demand. The
SiIod states government Is giving
- thought and attention to the
1nctloa Of sec foods generally.
especially Of oysters, OF which
IorSor hulk n consumed than OF
~ ~ other edible sheil-nsh put to-
49,. This 10 perfectly natural.
viow q the fact ina. they are so
xIly prepared for food. and. a
1n contain . great deal of pro-
S1 ma are the most digestibie OF
~ " ne shell6sh family. They
So1l ~ lightly cooked, ~. II al
800 q harden. they naturally be-
- more diflcult Of digestion.
Oysters IN Cream
Il Tablespoon butter.
u tatlespoon nOur,
~ eup thin cream or rich milk
Yo1ks oe two hard-cooked eggs.
~ systers.
M tnaspoOn lemon juice,
1ood pafsIsys
nnootng.
ro The bntter and -four togeth-
y 7H saucepan. and cook over
80 heat until the batter In melt
= ana smoothly MIXED with the
-. Add the cream or milk
k1eaawsr b bslng nsed--stir until
Tz|1S1 md cook two u three min
- Add the yolks OF the hard
oeon ems. previously passing
6n through . sieve. Next put
- oyDtsrs, which must efst be
6Hoa ovsr. frwed from any posi-
~ lxoo n6nts Of sheif and rinsed in
lx lkcnos. Cock In hot cream
1 Gs 80 of the oysters begin
W nscn v1fh the lennon
1 ~ md peDDst aal when
hpA GDo1ltIo VIII the parsley
)lks1 syueess 60 b served
Slieeo - toast 81 1sped crack
oyssss 49,
pnfsW House foils.
oyttess.
49, o MIX. |
1oob cning.
A11ow about ak oysters 70 each
lL Cut the tops from the rolls.
1top oat the soft centers and but
w ~ insides Of the crusts. Fill
~ NE oysters. which have been
"a n their own liquor. thick
w With part Of the crumbs re-
po3 from the rolls and seasoned
n1t pepper. butter and little
~ cream. Put the top crusts
11r IL ruiiS over the filing Ut
&o02 and set In the oven to be
~ HI ana crisp.
oyeesr ohsrt Cake.
TT the Short Cake.
\ eeps nour, y
N teaspoons baking .towder,
sI4 leaspoon salt.
Az cnp lard, butter or 4E1ppinsn
n eup milk. - E,..zaA- !
E{kNe the Filling.
81 1i0E oysters. 1
4 tnhasspoons butter.
Z tablespoons -four.
1n)t, pepper and celery salt.
~ QcAnt cup milk. q
make the short cake sift To- 4
EGUr the nouss salt and baking J.
Noer. rub In the fat and mix 70 l
1oGh With the milk. II TO be made
10y one large short cake, divide .
1gnob into two portions. rolling |
ouk thiniy. Lay one over the /
knSing few small pieces Of \
III oofweea the two layers. and !
O., n preferred roll Ill the
ut thin1y, then cut into |
NH = ssnsll hiscuit cutter |
~ t9getAsr - Ia the larger |
S&nA - 49,.
moan tlms. prepare the !
HI 4 eauce with the /
S ~ miIk, - = the ~.
~ Il oream adding
<n1S0u. co&kod With !