Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-09
SOME UNUSUAL OYSTER RECIPES
/. ARE OFFERED BY MRS. WILSON
Oyster Preparing Them onthe
Half Iinu Appeizing and Many Other Recipes
the Opening of the

4 A BOUT the middle of September
the oyster comes to US as one of
our most popular foods. Eating raw
oystersais correct from the dietetic
standpoint, as the oyster virtually
digests itself. Universal custom ia
boos the use of the oyster during
the spawning season, which varies in
many localities, ranging over a
period from May to the end Of
August.
SOME UNUSUAL RECIPES
Oysters on the Half Shell Begue
Have the oysters opened on the
deep shell and then place in a small
bowl
One-quarter teaspoon of grated
onion,
One-hoF teaspoon of finely minced
pepper,
One teaspoon Of horseradish,
One teaspoon Of Worcestershire
sauce,
Juice Of one lemon.
Mix thoroughly and then serve
with the oysters.
Oyster Cocktail
Allow five oysters for each serv-
ice. Now prepare cocktail sauce
as follows: Place in a saucepan
One and one-hdf cups Of stelccd
tomatoes,
TtOo onions, grated,
= One green pepper, chopped fine,
One tablespoon Of cornstdrch,
One-hat teaspoon Of mustard,
One teaspoon Of salt.
"a One teaspoon Of puprikG,
oOne-quarter teaspoon Of clorc8,
One teaspoon of sugar.
Stir well to dissolve the starch
and spices and then bring to a boil
and cook slowly for ten minutes.
Then add the juice of one lemon and
one tablespoon of horseradish. Rub
through a fine sieve and chill. Use
three tablespoons of this mixture for
each cocktail.
Grilled Oysters
Have large oysters opened on
the deep shell and allow three oys-
ters for each service. Remove from
the shell and wash to free from bits
of shell. Roll the oysters in fine
bread crumbs and sprinkle with the
following mixture for one dozen oys-
ters. Mince fine
Four strips OF bacon,
" One green pepper,
One onion.
Now pour one-half teaspoon of
melted butter over each oyster and
broil in the broier of the gas range
for eight minutes. Or bake in
hot oven for ten minutes. Serve
with slices of lemon.
Oyster CrOquettes
Drain and then look over fifteen
oysters, and remove all bits of shell.
Wash, then pat dry on a cloth and
chop the oysters fine. Now strain
the liquid and add sufficient milk to
measure one and one-quarter cups.
Place in a saucepan and add
One-halt cup Of -four,
One onion, grated,
One green pepper, minced fine,
Three branches Of parsley, minced
fine.
Stir to thoroughly dissolve the
-four and then bring to a boil, and
cook very slowly for six minutes.
Then add the finely minced oysters
and add
One and one-hat teaspoons Of
salt,
One teaspoon Of paprikd.
Beat to thoroughly mix and then
pour on well-greased platter and let
cool. Set in the icebox for three
hours to mold, and then form into
croquettes. Dip in flour, lay on a
wire mixing spoon and baste well
with beaten egg. Then roll in fine
crumbs and fry until golden brown
in hot fat.
Deviled Oysters
Drain. fifteen medium-sized oys-
ters and look over carefully for bits
of shell. Wash and lay on cloth
and pat dry. Mlnce very fine. Now
place
One-hat cup Of oyster liquid,
One-haf cup Of milk,
T1Oo tablespoons Of grated onion
T1Oo tablespoons Of finely minced
parsley,
Sic tablespoons Of -four,
in saucepan and stir to dissolve the
-four. Bring to a boil and cook fol
three minutes, and then add the
finely minced oysters and
One teaspoon Of salt,
Three-quarters teaspoon Of pa,
prika,
One-quarter teaspoon Of mustard
Mix thoroughly and then scrut
eight deep oyster shells thoroughly