Evening star., 1921-11-04
Their Popularity as a
Relish Stews and
Broiled, Baked and
Grilled-A Number of
Tested Recipes.

! Oysters are frequently eaten raw as
relish for the first course, which
affords q delicious morsel. but 1t Is
: better economy to cook them in one
| Of the appetizing ways in which they
! can be made to yield more nourtsh-
| ment and constitute an important
part Of q meal at which they are
served. or they may be SO cooked
that they form a meal in themselves
without anything elss.
There are many new ways OF cook
ing oysters that are not generally
known. In addition to being used as
! 4 relish, fried and stewed, they can
be baked. broiled, scalloped. fricassed,
curried. deviled. panned. grilled, made
| into croquettes. used in pies alone or
with other fish or meat. made into
, fritters. tarts. puddings. served with
vegetables or eggs, used on toast,
made into stufiing. used as q salad,
baked in the shells. These are few
Of the delicious and nourishing ways
| in which they can be used:
Sauce for Raw Oysters.-Take one
dessertspoonful of tarragon vinegar.
one tablespoonful of olive oil, one
Juice Of half lemon and one-half
teaspoonful OF tabasco sauce. Add a
little salt and half an onion, grated
/ fine.
oyster Bouillon Mash and chop
| fine fifty good -sized oysters, put them
| slowly for one hour. Add a pint of
! water, a level teaspoonful of celery
seed and strain through cheesecloth.
| Reheat, add tablespoonful Of butter.
| little salt and serve in cups
Oyster Chowder. - Chop fifty good
sized oysters: Prepare one cup of
finely chopped celery and two cups Of
| cold boiled rice. Put u layer of
celery In the bottom of the saucepan.
then a layer Of rice and a layer of
oysters. Season with salt and pepper.
repeat these layers until all the ma
| terials are used, pour over one cup
Of boiling water. Cook slowly for
| yolks of two eggs with one cup Of
| milk, add this to the chowder, stir
carefully for q few minutes and
serve hot.
Special Creamed Oysters.
| Take twenty-four oysters. put them
| in a pan. add the strained juice of one
| lemon, two tablespoons of butter. salt
and pepper to taste and bring to the
! boiling point. Melt two tablespoons of
J.,
| one cup Of white stock. teaspoon
| Of mushroom catsup and cook for five
minutes, stirring all the time. Blend
the yolks Of two eggs with half q
cup OF cream. add to the sauce and
pour it over the oysters.
oysters in hot butter until plump,
drain and keep the oysters hot. Add
enough cream to the oyster liquor to
! make ono cup. cook one tablespoon Of
| -four in one tablespoon of hot butter,
slowly add the hot cream and oys-
ter liquor. season with one teaspoon
Of lemon juice, and salt and perp,r to
taste. Pour the sauce into one we'll
beaten egg. add the hot oysters, and
heat one minute. Serve on toast or in
paper cases.
Curried Oysters.-Scald in one pint
of water and drain one quart OF oys-
ters, dry thoroughly and set aside in
a shallow dish. Mix together one
fourth pound of butter. one teaspoon
Of cornstarch, one tablespoon Of curry
powder. one gill of the. oyster water,
one teaspoon of lemon juice and one
half teaspoon of tabasco sauce. Heat
slowly in a saucepan and gradually
add one gill milk, stir hard and add
salt and cayenne. When smooth add
the oysters and cook for five minutes.
Oyster Roast.-Put one pint of oys-
ters in deep dish. season with salt,
cayenne and a teaspoon of finely chop.
ped onion. Place a thin slice of bacon
on each oyster, sprinkle grated Par
mesan cheese over the top and bake.
Garnish with parsley and serve with
slices Of lemon.
Deviled Oysters.-Take one pint Of
oysters and chop them fine, put them
into a saucepan with one teaspoon
Of melted butter and a gill Of cream.
! season with cayenne and salt and add
| one.half a cup of rolled cracker
crumbs. Put on the stove and allow
to simmer for five minutes, stirring
gently; then put them in a baking