Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-02-11

bit of mace If liked, and bits Of butter;
then add layer of cream sauce. Pro-
coed in this way, using one pint OF Gel,
cry, one cupful of crumbs, one pint of
cream sauce, and Two tablespoonfuls OF
butter or margarin, having crumbs dot
ted with msrgarin as the top layer.
Bake in hot oven about half an hour,
until the crumbs are rich brown.
Concordis Oyster Stew. Prepare one
pint of oysters as above by removing
every particle of shell, and put on to
cook with half a cupful of water. Watch
carefully, and when the edges curl, re-
move from stove and drain. Strain the
broth through fine strainer, add one
pint of milk, hot but not boiling, and
two teaspoonfuls of salt and one-fourth
teaspoonful OF pepper. Thicker with
one tablespoonful each Of -four and mar
garin blended together. Add the oysters
and one pint of celery cut in halfinob
pieces and stewed until tender, let boil
up, and serve. The thickening may be
omitted, If preferred, but the creamy
consistency Is most delicious. II q thin
ner stew is desired, twice the quantity
OF milk may be used. In this case,
double the amount of thickeniug also.
Oyster ChOwder makes a substantial
and most appetizing main dish for win
ter luncheon or family dinner. Cut one
slice of pork 10 small dice and fry until
light brown in the kettle in which the
chowder Is to be made. Remove from
the stove and add one quart OF raw pota-
toes sliced thin or cut in small dice, two
onions minced, one and one-half tea
spoonfuls of salt, and one-fourth tea
spoonful of pepper. Cover with boiling
water and simmer until tender, about
one half hour. Be careful that the slices
of potato do not break. Then add one
quart of hot milk, and thicken slightly
with one tablespoonful of margarin and
one tablespoonful of -four blended to-
gether. Last, add one pint of oyeters
prepared as usual. Cook a very few
minutes only, until the edges of the
oysters begin to curl. Accompany this
chowder with tiny, homemade pickles
or cold slaw and hot crackers.
PIGS IN BLANKETS.
Pigs In Blankets are great favorlte
| with my own family as supper or
luncheon dish. Cut thin slices of bacon
In halves, wrap each oyster, previously
dried, with a piece of bacon, fastening
the ends together with wooden tooth
pick, lay on towel till the last minute
to get entirely dry, brown very quickly
In hot frying pan, and put two "pigs"
on each square of hot toast. There will
be delicious thin gravy In the frying.
pan; pour little on each slice of toast.
Garnsh with parsley and serve immedi-
ately.
OYSTERS AND MACARoNI.
Oysters and Macaroni make hearty
luncheon or supper dish. Prepare one
pint of oysters as above and one pint of
cooked macaroni. The mscaroni should
be cooked in boiling, sailed water until
tender, then placed In colaDder and
riused quickly in cold water. Place q
layer of macaroni in buttered baking
dish, then layer Of prepared raw oys-
ters, then salt and pepper, then thin lay
or of crumbs, and literally dot with mar
gsrin. So proceed until the dish is filled,
using about one cupful of dried bread
crumbs, one-fourth cupful of margarin,
one tesspoonful Of salt, and one-fourth
tesspoonful Of pepper or paprika. Have
the crumbs and margarin as the top lay
or. Pour over bslf.cupful of hot milk
and cook in brisk oven until the top Is
brown.
OYSTERS IN GOLDEN SAUCE.
Oysters In Golden Sauce. Cook one
pint of oysters, after being prepared, in
two tablespoonfuls of butter or marga-
rim until plump or the edges begin to
curl; add one teaspoonful of salt, few
grains of cayenne pepper, and one-fourth
teaspoonful of nutmeg; then add two
beaten egg-yolks and one-fourth cupful
of top milk or thin cream, stirring con-
stantly until thickened. Just before
taking up, add one teaspoonful of lemon |
juice, stirring rapidly. Serve on rounds |
of toast or hot, delicate crackers with |
parsley garnish.
OYSTER SALAD.
Oyster Salad is unique. Prepare two
oysters for each person to be served.
Cook In their own juice until the edges |
curl; drain and chill. Lay two oysters !
on white lettuce leaves on each plate for |
individual servings, sprinkle each with
little lemon juice and very finely chop |
ped parsley, and surround with q ring |
made of small, incb-long julienne strips
of white celery. Put whirl of mayor
paise in the middle Of each and serve
with thin brown-bread sandwiches.
SUNDAY NIGHT OYSTERS.
The chaflpg. dish can be used to advan.
tage many times when preparing oysters,
especially for an evening "spread." To
make Sunday Night Oysters, place In
the chatting. dish tablespoonful of but
ter or margarin and one Of -four. Blend
together and add one fourth tesspoonful
each of paprika and salt, . teaspoonful
of lemon juice, Q tablespoonful OF catch.
up and o few drops OF Worcestershire>
Sauce. Blend we'll, add . pint of pre-
pared and drained oysters and cook IN.
I'll plump. Serve on hot crackers.
CHATTING. DISH OYSTERS WITH CELERY.
For Chatting. Dish Oysters With Celery,
melt In q chafing-dish two tablespoon
fuls of butter or margarin, add squeeze
OF lemon juice, and In this cook one
fourth cupful of minced celery and two
cupfuls Of oysters until the edges curl.
Then add oupful of hot cream sauce,
which is highly seasoned With salt, . bit
Of cayenne, and q few drops OF any
piquant table sauce. Let all boil up and
serve on rounds of toast or crackers or
In hot patty shells. Minced parsley may
be added If the favor IL liked, and cream
for the cream sauce II used
On toast. Mushrooms may be substi.
suted for the celery to vary.
CONDIMENTS.