Norwich bulletin., 1915-11-27
WAYS OF SERVING OYSTERS.

Dear Editor and Friends of the So- cial Corner: Here we are again. How fast the weeks roll around! expect you all had a lovely time at have been there. I just long to hear Biddy's cackle. But live too for away for these short days.
 am sending in few choice recipes for serving oysters:
 Oyster Stew-Strain off all the liquor and add half as much water as you have oysters, add a saltspoon of salt for each pint of oysters and half as much pepper. When they begin to simmer add half a small teacup of
 milk for each pint of oysters. When the edges begin to ruff1e add a small piece of butter and serve immediately. Oyster Fritters-Drain off liquor and to each pint of oysters add a pint of milk, 8 spoon of salt, half as much pepper and flour enough to make a thin batter. Chop the oysters and stir In and fry in hot iard little salted, or 1 in butter. Drop in a spoonful of batter at a time.
 Fried Oysters-Lay them in a cloth to absorb the liquor Then dip first in beaten egg, then roll in powdered crackers. Fry in hot lard or butter to a light brown.
 EscalIoped Oysters-Make alternate layers of oysters and cruhed crackers, wet with oyster liquor and milk warmed. Sprinkle each layer with salt and pepper, let the top and bottom 1 layers be crackers. Put bits of butter between the layers and on top. Pour
 on some milk with beaten egg in it and bake half an hour.
 BroiIed Oysters-Dip in fine cracker 1 crumbs. broil very quick, and put a small bit of butter on each when 1 ready to serve.
 Oyster omeIet Every fne)-Take ] large oysters, chopped fine, mix the beaten yolks of four eggs into a tea cup of milk and all the oysters. Then | put in a spoonful of melted butter and | lastly add the whites of the eggs beat
 en to stiff froth. Fry this in hot while cooking. Slip knife around the edges while cooking so the center may | cook equally and turn it out so that
 the brown side be uppermost. Oyster Chowder-For one quart of oysters, fry out several slices of fat salt pork, and cut in small pieces; pare l and dice six large potatoes; drain the 1 liquor from the oysters and add water
 enough to cover the potatoes; boil until the potatoes are near done. Then l add a pint of milk and the oysters
 without chopping. also a part of the fat 1 cooked from the pork. Season with
 salt and pepper to taste.
 I SyShSF 0TlOFICdR0-1I IS Cdr6IulIy
 made, it is delicious. Make a rich bis
 cult dough and bake in layer cake tins. Split and butter each as it comes from l the oven. Scala the strained liquor
 from quart of oysters. Rub two ta- b1espoons of butter smooth with two l tablespoons of flour and stir into one
 and half cups of milk scalded. Cook
 and stir until it thickens; all a table
 spoon of butter to the oyster broth | heat it and season with salt and pep
 per; add oysters and heat until the
 gills ruff1e, then lay the oysters on lay l CTS of shortcake; add the liquor to 1 the sauce and when mixed spread on the oysters; then add another layer ot | cake, then oysters; and pour sauce
 over the whole and serve very hot.
 Steamed Oysters on Toast-Drain
 and wash the oysters, put them into a Isaucepan and cook until they are | opened; remove, from the shells, drain 1 off the broth, season with salt pepper
 and butter and pile on nicely drowned slices of toast.
 I hope some of the Sisters will try
 the above recipes and let me know the result.
 Best wishes to all. Cornerites. l