The Barre daily times. (Barre, Vt.) 1897-1959, 1917-11-23
Topics of the
Home and
Household.

All white garments should be hung in
the sunlight; all colored articles in the
shade.
| When glass has become broken and the
| fine particles are on the floor il is much
safer to wet wooden cloth and lay upon
them than to try and pick up the pieces.
BY patting the cloth upon the particles,
every one will adhere and the cloth may
be burned.
| If you wish to make only what would
amount to one cake, but wish to have
two different kinds, take piece of
pasteboard or stiff paper, grease both
sides, slip into the middle of the cake
tin, to divide it into two sections, and
by placing half of the mixture in one
side and then adding spice, fruit or
chocolate to the rest, placed in the 9th
er side of the tin, two kinds of cake
may be made without much trouble.
Serving Oysters
Now that the oyster season has ar
rived few recipes will not be amiss.
They are capable of being prepared in
more ways than any other shell fish.
They should be as fresh as possible and
Delmonico's rule should be followed,
Never boil an oyster"
Oysters with Mushrooms-Rufie
dozen oysters in their own liquor. Peel
pint of fresh mushrooms, and cut small
Simmer in sailed water till tender When
done, no water should be left. Add the
oysters, and season. Add one pint thick
cream or thickened milk, let it come to
a boil. Remove at once, and serve in in
dividual cups
Escalloped 0ysters-Roll crackers fine
and add as much baking powder as for
same quantity of -four Pour over them
one pint of boiling milk which has first |
been seasoned. Immediately lay in lay !
ers with the oysters. Pour over it one !,
cup of milk in which one tablespoonful |
of butter has been melted and bake one
half hour.
Oyster Dressing for Turkey-To as
much stale bread as is needed add enough |
hot water to soften. Drain and add |
butter, pepper and salt. If any herbs
are liked, add them, powdered very fine.
Add two well beaten eggs. If the dress
ing is dry, add little hot milk or cream.
Add oysters last.
Oyster Croquettes-Chop one quart of
oysters. Heat one-half pint of cream,
season, and thicken with one tablespoon
Dutter rolled in cornstarch Add the
oysters; cook till oysters are rufed.
When cold, form into balls with cracker
dip in egg and fry in hot lard.
Drain and serve.
Oyster Stew-Use one quart of ovs
ers. To the liquor add as much water.
ALT, plenty of pepper and rolled crack
II for each person. When it boils, add
he oysters and one-half cup hot cream
or each person. Let stand where it is
lot mot to boil) till the oysters are
ooked, and serve
Oyster Rolls-Cut a round piece from
he top of stale buns and scoop out the
inside. Mix the crumbs with oysters,
utter, cream and seasoning. Dip buns
n milk, fill with the mixture and place
n the oven long enough TO frill the oy-
tiers.
Oyster Pie--Line a pan with rich
rust, Fill with oysters, among which a
up of cracker crumbs have been mixed;
eason well. add bits of butter Pour
yer the liquid and one half cup of
ream. Cover and bake.
Oyster Fritters-Chop oysters fine
id two eggs, one cup milk, two cups of
our, salt and pepper Add one teaspoon
baking powder to the -four while dry
eat all well and fry like doughnuts.
Oyster Toast-Chop onehalf pint oys-
rs. Add one cup milk, one egg. one tea =
,oon butter rolled in cornstarch Cook
nd pour over slices of buttered toast,
Dorothy Dexter.