Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-10-24

NOoAooS3 ONSANSS3 NSsAN'
wiches, Shortcake and
Stufhng.
Oysters are neither healthful nor
well favored from May to September.
At all other times they are used more
extensively and are more highly
priced than any other shellfish. They
are easily digested when fresh and
eaten raw. or when only slightly
cooked. When overlooked they be-
come tough and leathery. 1t is best
to buy them in the shells. and they
taken from the shells. If to be used
raw, they should not be opened until
just before using. To open, push a
thin. fiat knife under the right or
upper valve of the oyster. Never
place them where they will freeze.
place them in glass or earthen-
ware receptacle and put them in a
cool place.
To Serve Raw.-Open the oysters
and look them over carefully to re-
move any fine pieces of she'll which
may dQueIS 70 tuSu, IhCh SC&So't
slightly with salt and pepper and
let them stand half an hour in the
ice chest. Serve on fancy oyster
Plates or on the deep half shells, i'm.
bedded in cracked ice. with slices OF
lemon. If liked, serve with small
Cooked in the Shells.-Wash and
scrub the shells and put them in a
pan with the round side down to
hold the juice. Cook either in hot
oven. on top Of a hot stove. on a
gridiron over Goals or in a steamer
for ten to twenty minutes. When
the shells open the oysters are done.
Remove the upper shell, season the
oyster on the lower shell with but,
ter, pepper. salt and vinegar and
serve at once or take from the shells,
put into a hot dish. season and serve
Immediately. There is no other way
Of cooking an oyster In which the
Quick Stew.-The rush order of oys-
ter stew. such as one may wish to
make for a theater party or for a
quick lunch. is made as follows: Get
q quart of the very best stewing oys-
ters. Be careful to remove any bits OF
also be strained before using. Place
q pint Of water in the cooking vessel.
with enough milk to make the desired
quantity, and season with white pep
per. salt and plenty of butter. Allow
the liquid to boil. turn in the oysters
and as soon as they boil or begin
''bobbing their heads" remove the
crackers and pickles, or celery If it is
cut lengthwise in quarters.
Fried Oysters.-Wash, drain. sprinkle
with salt and pepper and let stand
twenty minutes. Roll first In seasoned
crumbs. then dip in beaten egg. mixed
with one tablespoonful Of milk. Roll
In crumbs again and fry one minute
in smoking hot lard. Drain on pa
per and garnish with chopped or
sliced pickle or chowchow. Serve~with
cold slaw or celery salad.
Fried oysters are much better and
spatter less in frying II parboiled
slightly and drained before rolling in
the crumbs. Some good cooks claim
that they need no egg II left moist
with their ewn liquor, as moist oys-
tiers will retain all the crumbs or
meal that one cares to have on them.
The real secret of frying oysters is
to have a hot skillet. plenty of hot
fully. turning each separately with
a fork. Cook quickly so that they
Will not absorb too much grease.
Large select oysters are good IL roll
ed IN hne crumbs. then in mayonnaise
dressing, then in crumbs again and
Dreamed Oysters.-To thirty oysters
add one tablespoonful of butter. one
tablespoonful of flour. one cup of
oyster liquor, the yolks of four eggs
one-ha1f q pint of cream, the juice of
one-half lemon and salt and pepper
to taste. Heat the butter. add the
hour. stir in the oyster liquor. cook a
few minutes. add the seasoning and
stir in the yolks Of the eggs. which
have been beaten with the cream, and
let come to a boil. Then add the oys-
ters and allow~them to heat through
Serve on toast and garnish the dish
with points of toast, or the toast may
be omitted and breaderumbs Drowned
in butter may be sprinkled over the
oysters.
Oysters Broiled With Bacon.-Broil
six slices of bacon by letting stand
in a double broiler over q dripping
pan in a hot oven. Wash and dry a
in the bacon fat and arrange in an
oyster broiler. Cook over glowing
Goals, first on one side and then on
the other. until they look plump and
the edges are curled. Serve on toast
or fried croutons. Garnish with the
bacon.
Oysters With Chicken.-Lime rame-
kins or a large casserole with minced
chicken. seasoned well and moistened
with cream. Fill with parboiled oys-
ters cut In pieces and sliced mush-
rooms sauted in butter and mixed
with cream sauce. Cover with more
chicken, cover with buttered crumbs
and put in the oven to brown.
Oyster Cutlets-Cook two table
spoonfuls of butter with four OF flour
add one half cup each Of oyster liquor
and cream, one teaspoonful of pars-
ley, one-half teaspoonful of salt, a
dash of cayenne pepper and one-half
teaspoonful of anchovy essence. OF
season with lemon juice. nutmeg and
celery salt. Add one slightly beaten
egg and one cup each OF parpoileo
oysters and cooked veal minced. Cool
crumb. egg and crumb ana COOK III
deep fat.
Oyster Shortcake.-Two cups OF flour
two IRRESPONSIBLE Of baking powder
one-h half teaspoonful of salt, one
fourth cup of butter and one egg
beaten, with one scant cup or milk
Spread this on oisc1't h ,,ni paRe ON =,
quart of oysters. two tablespoonful
~ butter. one tablespoonful of flour
salt. pepper, celery salt and three
m blespoonfuls of cream. Scald thu
oysters in their liquor. remove thu
oysters and keep hot; ,.. strain AN e on,
in the boiling liquor. salt. pepper ant
na,erv salt. Let boil and add cream
and oysters. Fill in the shortcak'
and serve. :.
,he;r Uouor. then strain. Leave then
in a cool place. and just before serv
ing sprinkle with salt and pepper ant
arrange on crisp lettuce leaves. Pou
over them dressing made as fol
lows: Beat up one cup OF cream
then add one tablespoonful of lemon
iuice and. gradually. one-uuarter cul
Whv Do French Women