Perth Amboy evening news., 1922-03-27
Kitchen Hints
Tempting Menus

AS long as names of the months
lare spelled with an 'r" oysters are
in season. Use them as often as pos
sible for their food value is great
and they are very easily digested.
oysters should " be over
looked. Heat them thoroughly and
llet the edges curl. Long cooking
makes oysters tough and indiges-
tible.
These recipes are a bit different
land are nice to serve at luncheon
or to men at a little supper party
latter cards.
Oysters in Ramikins
One quart oysters. 3 tablespoons
butter. 1 canned pimento, " tea
lspoon minced onion. / tablespoon
lemon juice. " teaspoon salt, u tea
Ispoon paprika. 2 tablespoons flour,
milk, 2 tablespoons grated cheese.
Clean oysters. Put in saucepan,
cover with boiling water and simmer
l1e minutes or until the oysters are
plump and the edges curl. Drain
land save liquor. Add enough milk
Ito make two cups of liquid. Melt
butter. add pimento minced and
lonion.
Simmer for five minutes. Add
-four. salt and %paprika. Stir and
lcook until smooth and well blended.
Slowly add liquid and bring to the
boiling point. Add lemon juice slow
lly, beating we'll. This makes a thick
sauce. Put oysters in well buttered
ramikins, pour over sauce, sprinkle
with grated cheese and put under
THE flame for Just d minute to nett
the cheese.
If large oyster or scallop shells
Iare at hand they should be used in
place Of ramikins. This dish may
be used as the first course of a
luncheon OF dinner.
Oysters en- Brochette
One quart large oysters (about
two dozen). thinly cut bacon,
Lengths of toast. lemon slices.
Clean and drain oysters. Cut
bacon the same size as the oysters
and have the same number of
pieces. Alternate an oyster and a
piece OF bacon on a skewer. Baste
each .oyster with a little melted but
ter to start, then the bacon furnishes
the oil.
Put the skewers over or across a
narrow baking pan n cook in a
livery hot owe OF under the flame
1t will take about Is minutes to cook
the oysters and bacon. Put each
skewer on a narrow strip of toast
land garnish with slices of lemon and
serve at once.
Any drippings in the pan should
be poured over the oysters after
they are put on the toast. ALLOW
four oysters for each serving.
Oysters With Rice
One-half cup rice, 1 quart boiling
water, 1 teaspoon salt, 2 table
spoons butter. 1 pint oysters, L cur
white sauce. salt, paprika, mustard
/ tablespoon lemon juice, 2 table
spoons grated cheese.
Wash rice through several waters
Drain and add slowly to rapidly
boiling water. Add salt to water JUS
before adding rice. Let boil 20 min
utes. Drain and pour cold watel
through.
Then pour boiling water through
rice. Melt butter in a a with 8
cover, add rice and shake over fire
Cover and let stand in a warm over
until needed. Clean and drain oys'
tiers.
Put a layer of rice in a well but
ttSAC0 OdhtiS uAoii, ~ hS we
tiers. sprinkle with salt, paprika an6
la tiny bit of mustard and Tenor
Juice. Pour over half the white
sauce. Cover with a layer of rice
Add another layer Of oysters and
white sauce.
Cover with rice, sprinkle with
grated cheese and bake half an hour
in a moderate
Copyright, 1922 NEA S~ervice)
them on the bench and had spoken
to them. Violet could feel herself
being stripped from head to foot by
his eyes. She shivered.
Don't look now" she whispered
to Barray, "but owe in that corner
is a mar who has not taken his eyes
from me in half an hour. And the
woman-that vampirish creature in
the black dress-she's there, too"
Barray looked, but their gaze did
not waiver. Then slowly they re-
coded, further and further into the
dim corner, until they quite disap-
peared.
They've gone" said Barray, max
ing his tone reassuring. But with
out knowing why he felt there was
something more sinister in their go
ing than in their staying there.
Ito Be COntinued)
Copyright, 1922, N. +. A..