Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-01-16
BY SALLY MONROE.

IT'S the season for oysters. If you
like them, they are good choice for
meat substitute, now and then, as well
as for the appetizer course at dinner
and for the main course at luncheon.
The oyster beds are now carefully
controlled, so that there is every as
surance that oysters come to our tables
uncontaminated. Some of the recipes
given here call for oysters fresh from
the shell, but some of them can be
made from oysters shipped to inland
markets in one form or other.
In Rice Cups.-A delicate manner Of
offering oysters is in rice cups. Into
two cups of half-boiled rice stir three
tablespoons of melted butter. Wet in
cold water small molds or after dinner
coffee cups, spread the sides and bot
toms with the rice and set away to
cool. Next prepare the oysters. Cook
together for five minutes two table,
spoons Of butter, one tablespoon OF
chopped onion and the same amount OF
chopped green pepper. Add half cup
tomato eatSup, q teaspoon Of prepared
mustard, q busting of cayenne pepper
and a\ptnt Of chopped oysters. Simmer
for five minutes. Now unmolo the rice
and brush inside and out with melted
butter. Place on q baking sheet and
run into hot oven until golden brown.
Fill with the oyster mixture and serve.
Curried.-Drain and wash IS oysters.
Make hot an ordinary pancake griddle.
Throw the oysters, three or four at a
time, on the griddle and brown on both
sides. Lift quickly and place in a dou-
BILE boiler, which stands beside the grid
die. When all the oysters are cooked,
add to them one tablespoonful of but
ter, one-half tablespoon of -four, one
half teaspoon of salt, one teaspoon OF
curry powder and a dash of cayenne
pepper. Stir until the ingredients reach
the boiling point and add one table
spoon Of lemon juice and one small
onion grated.
Special Forms.
Crouuettes. -Drain and wash and
drain again 20 plump oysters. Put
them in q hot saucepan and stir over
the FIRE until they boil. Drain and save
the liquor. Chop the oysters fine and
drain again, adding this to the other
liquor saved. Mix together two table,
spoons of -four and one tablespoon of
butter. Add the liquor which has been
saved and one gill Of milk and stir until
thick and smooth. After removing
which have been beaten. one-half cup
Of soft bread crumbs, the chopped oys-
tiers, three shakes Of cayenne pepper,
one tablespoon of chopped parsley, q
quarter Of q grated nutmeg and q level
teaspoon of salt. Cook again until the
ingredients reach the boiling point,
when they should be turned out to cool
and then shaped into cylinders. Dip in
egg and bread crumbs and fry In very
hot fat.
With Macaroni.-A leftover Of maca-
roni combines delightfully."- with a few
oysters. Use . layer Of the macaroni
and layer Of oysters, IS for scalloped
oysters. Season In the same way, and
If cheese Is liked, cover the top with
it before baking. ANY white sauce left
over and added to the dish improves
1t. Cook until most of the sauce OF
other moisture is absorbed, as few
things are more unpalatable than a
scallop that suggests bread and milk
poultice.
Planned and Deviled--For informal
suppers and chafing dish cookery moth
ing Is better than PANIED or deviled
oysters. II they are to be panned, heat
two tablespoonfuils of butter in the
blazer and lay in as many oysters as
you can conveniently. Cook until the
edges curl and serve very hot on slices
Of crisp, hot, buttered toast.
For deviled oysters mix q pinch Of
cayenne, half . teaspoonful Of salt, a
quarter Of teaspoonful of curry, q
dessertspoonful of table sauce and q
tablespoonful of butter. Put this in
the blazer and when 1t Is hot add q half
eupful Of oyster liquor and as oysters.