The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1922-03-25
SISTER MARY'S
KITCHEN
cOpyrlEht, isaa. n, West Y%lrEInlan

Fo Aph6 80 uAilGo VI luC llullLlls
arc spelled with an ''r' oysters are
In season. Use them as often as
possible for their food value is great
and they are very easily dIgested.
Oysters should never be over.
cooked. Heat them thoroughly aud
let the edges curl. Long cooking
makes oysters tough and indigestl'
Bile.
These recipes are a bit different
and are nice TO serve at luncheon
or TO men at a little supper partS
after cards.
Oysters In Ramikins.
One quart oysters, 8 table.
spoons butter, / canned pImen-
10, IL teaspoon minced onion,
1 tablespoon lemon juice, 1-2
teaspoon salt, IA teaspoon pap.
rika, 2 tablespoons flour, milk,
2 tablespoons grated cheese.
Clean oysters. Put in saucepan
cover with boiling water and sim,
mer 10 minutes Or untllrthe oysters
are plump and the edges curl. Drain
and save liquor. Add enough mill
TO make two cups Of liquid. Nell
butter, add pimento minced and
onion.
Simmer for five minutes. Add
flour, salt and paprIka, Stir and
cook until smooth and we'll blended.
Slowly add liquid and bring to the
boiling point. Add lemon Juice slow
~. 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 a minute to melt
tthe cheese.
II large oyster or scallop shells
are at hand they should be used In
place OF ramikins. This dish may
be used as the first course OF d
luncheon or dinner.
Oysters en- 5roehette.
One quart large oysters
tabout 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
piece OF bacon on a skewer. Basic
each oyster with a little melted
butter to start, then the bacon fur
nishes the oil.
Put the skewers over or across
a narrow baking pan and cook in Q
very hot oven or under the flame
1t will take about is minutes Il
cook the oysters and bacon. Put
each skewer on q narrow strip o.
toast and garnish with slices oI
lemon and serve at once.
Any drinpings In the pan should
he poured over the oysters aftei
they arc put on the toast. ALLOW
four oysters for each serving.
Oysters With Rice.
0ne-half cup rice, l quart
boiling water, / teaspoon salt,
2 tablespoons butter. l pint
oysters, l cup white sauce, salt.
paprika, mustard, / tablespoon
lemon juice, . tablespoons
grated cheese.
Wash rice through several wa
ters. Drain and add slowly to rap
idly boiling water. Add salt to
water Just before adding rice. Lei
boil 20 minutes. Drain and pou,
cold water through.
Then pour boiling water through
rice. Melt butter in a pan with q
cover, add rice and shake over fire
Cover and let stand in a warm
oven until needed. Clean and
drain oysters.
Put a layer OF rice In a well but
tered baking dish. add half the oys
ters, sprinkle with salt, papriks
and a tiny bit Of mustard, and lem
on juice. Pour over half the whit
sauce. Cover with a layer OF rice
Add another layer Of oysters anC
white sauce.
Cover with rice. sprinkle Will
grated cheese and bake half al
hour in a moderate oven.