Evening star., 1935-01-04
Ovsters And Other Shell Food

| A. B and C, are present in important
amounts.
OF all the oyster dishes we serve
none is more popular than a creamy
oyster stew floating with butter. Yet
how easy it is to spoil this delicious
dish if the oysters are the least bit
overlooked. Try this tested recipe:
Savory Oyster Stew-Rub the in
side of the saucepan well with one cut
Glove of garlic and one slice of onion,
| then remove them. Then melt four
tablespoonfulS of butter or margarine
in the saucepan, add one teaspoonful
of bottled condiment sauce, and stir
until smooth Add one quart of
cleaned oysters and heat until the
edges just begin to curl. Then add
one quart of bottled milk, or two cup
fuls of evaporated milk and two cup
fuls of water, one and one-half tea
spoonfuls of salt, pinch of pepper,
and few grains of mace. Heat well
and serve. This serves six persons.
One pound of shelled cooked, fresh
shrimps, or two cans of shrimps from
which the viscera have been removed,
may be substituted for the oyster if
liked.
Oyster Chowder-This is hearty and
substantial enough to be served as a
main supper or luncheon dish. Chop
fine one large onion and saute it in
three tablespoonfuls of butter to a
light brown. Wash and drain one
dozen large oysters and chop them
fine, and pour the onions and fat over
them; add three cupfuls of boiled
white potatoes cut in cubes and pour
in four cupfulS of milk and the oyster
liquor. Two cupfuls of cooked diced
celery will add flavor. Simmer for
10 minutes, thicken with two table,
spoonfuls of flour rubbed to paste
with two tablespoonfuls of butter, and
serve in tureen over hard crackers
split and buttered. Serve Slaw made
of red cabbage with the chowder, or a
celery mayonnaise if preferred.
Fried Oysters.-These are delicious
when properly done Always select
large oysters for frying, if possible
| Pour cupful of cold water over them
and drain we'll, then wipe dry between
towels, sprinkle with salt and pepper,
and dip in -four. Take care that the
| oysters are thoroughly dry, otherwise
| it will not be possible to egg and
crumb them properly; and avoid pick
| ing them up by a fork, as that will
break them. Beat one egg with two
| tablespoonfuls of water and dip the
oysters carefully so that every part is
covered with the egg. Then dip or
roll in very fine, dry bread or cracker
crumbs, and lay aside until all haze
been dipped. If very fluffy fried
oyster is desired, dip once more in the
egg and cracker crumbs, or place them
in a frying basket and cook them in
deep fat for four minutes at medium
hot heat; drain on paper and serve
with Sauce Tyrolienne, made by add
ing half tablespoonful each of
chopped parsley. capers, and gherkins,
and half a cupful of chilli sauce to a
cupful of mayonnaise. Lemon and
horseradish are good with them, too.
Planned Oysters.
Oysters panned in their own liquor,
literally dressed with hot melted but
ter and served on SippetS of toast, are
also good.
Oysters on the Half Shell-These
make a dish truly ht for an epicure.
Lemon is an excellent accompaniment,
but other seasonings, such as horse
radish, cocktail sauce, or bottled con-
diment sauce, are often served.
Deviled Oysters.-These are served
in clam shells or in ramekins. Make
white sauce Of one tablespoonful