Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-09-10
MANY USES OF OYSTER
SUGGESTED. FOR COOKS
Bivaves Are Now in Season and Experts Claim Them
Most Dlgest1be When Eaten Raw-Varous Recipes
for Their Preparation Are Offered

Sir tablespoons OF -four
IN 4 saucepan and stir to dissolve the
hour. Bring to "a boil and cook for
three minutes and then add the finely
minced oysters and
one teaspoon of salt.
Thrce-quarters teaspoon OF paprika,
Onc-Guarter teaspoon Of mustard
Mix thoroughly and then scrub eight
deep oyster shells thoroughly. Dry
and fill with the prepared mixture
smooth over and then coat the top
bread crumbs. Fry until golden brown
in hot fat.
Oyster Pic
Grease casserole or baking dish
and sprinkle with fine crumbs. and
then place layer OF diced potatoes
in the bottom and then a layer Of
oyr'crs. Season each Of the two layers
WITH
Ono cup of finely diced celery.
One green pepper. minced fine.
one onion, minced fine,
One teaspoon of salt,
One half teaspoon Of white pepper
Mix thoroughly before using and
then pour over one cup Of thick crea m
sauce made with equal parts of the
strained oyster liquid and milk. Cover
with a crust Of plain pastry and bake
One and one half cups of small diced
potatoes and twenty-five oysters Will
make pie for family Of four or
five.
&c Que lInSlinhe Tye.
Make a pastry of
Two cups OF -four,
One teaspoon OF salt
Three teaspoons OF baking powder
Silt 10 mix and then rub in one-haif
cup Of shortening, and mix to "A doug
with one-halt cup of ice cold water.
Roll out one-uuartcr inch thick and
,hen line a deep pie or layer;,cake pan
over for bits OF shell and then wash
twenty five oysters. and turn into the
pastry lined pan and add
Cne-haif cup Of finely shredded
celery.
~Sne-half onion. finely minced.
Three tablespoons OF finely minced
one teaspoon Of salt
one half teaspoon OF white pepper.
Mix with the oysters thoroughly and
then dot the oysters with two table
spoons OF butter. Place y top crust
on and make several little Eashes TO
allow the steam 10 escape Brush the
top pastry with cold water and bake
in. moderate oven for thirty minutes.
Oysters en- Surprise.
Mash sufficient number OF potatoes
to measure two cups. Then season
we'll and divide into eight pieces.
Flatten out one-half inch thick and
Four medium-sized oysters.
One teaspoon OF grated onion,
pepper.
One quarter teaspoon Of salt.
Pinch OF white pepper.
Fold over the potatoes !ncasing the
oysters in the mashed potatoes Then
roll In nour and dip in beaten egg;
,hen roll in fine crumbs and fry until
golden brown in hot fat. Place in a
not oven for 1--WE minutes TO finish
the baking.
Oyster. n In Supreme.
Look over twenty-five oysters very
carefully TO remove the bits Of she'll
Wash and lay on the cloth and pat
dry. Now place In a saucepan
one cup Of milk
Three quarters cup o. oyster liouid.
One half cup Of flour
Stir 10 thoroughly dissolve the -four
and then bring TO boil and add
one medium sized onion. grated
one mcdium-sized green pepper,
minced fine.
Four tablespoons OF nnely minced
One hard boiled egg.
Juice OF one-half lemon.
one raw egg. well beaten.
Stir 20 thoroughly mix and then
a a me prepared oysters. and cook
Tor eight minutes. Serve on toast nd
sarnish with finely minced parsley.