Evening star., 1935-01-04

each of butter and flour and half a
| pint of cream or rich milk. When
smooth and thick. add three dozen
| medium sized oysters chopped fine, a
teaspoonful of chopped parsley. salt
and pepper to taste, dash of mace
| and three grains Of cayenne pepper
Fill the shells with the mixture and
brown in very hot oven.
Broiled OySters.-Drain some large
oysters and season with salt and pep
per; with fork thrust through the
eye (tough muscle, dip each oyster
in melted butter (set over hot water
to keep liquid, then in cracker
! crumbs, and place on an inverted
dripping pan well buttered. Put un-
der the gas flame until the edges be-
gin to curl and brown; turn each
oyster and broil again: spread with
use fine wire broiler. Serve with
picked beets, lemon and parsley.
Hot Oyster Biscuits.-Prepare a bis
cult dough in the usual way and roll
a quarter of an inch thick, cut in
rounds two inches in diameter. Drain
some medium sized oysters we'll and
wipe dry. dip each in melted butter
and place on rounds of biscuit dough,
using one or more oysters, according
to their size. Sprinkle with salt and
pepper and cover with rounds of bis
cult dough, brush with milk and bake
in very hot oven. These biscuits are
very nice served with a substantial
vegetable salad.
Oyster Cocktails. - The simplest
form of cocktail is made by adding
one finely chopped pimiento and one
finely chopped green pepper with a
teaspoonful of grated onion to a cup
full of tomato catSup, adding salt, pep
per and very little horseradish or
two drops of tabasco sauce. This
quantity will be sufficient for two
dozen Blue Point oysters, or four cock
tails. Serve with deviled crackers.
Make these by spreading small square
salt crackers with paste of one table
spoonful of butter, one-fourth tea
spoonful Of mustard, a few drops of
table sauce, and salt and paprika to
taste. Place the crackers in a hot
oven for five minutes before serving.
Made With Lobster.
Lobster a la King.-Melt one table
spoonful of butter, add one fourth of
green pepper chopped and one-half
cupful of fresh mushrooms, peeled,
stems removed, and broken in pieces
Stir and cook for three minutes, add
one tablespoonful of floor, one-fourth
teaspoonful of salt, pinch of paprika
and cook until frothy; then add one
cupful Of cream and stir until smooth
and boiling. Set over boiling water
and add one cupful and one-half of
cooked lobster meat, cut in pieces;
cover and let stand to become hot
Beat two tablespoonfuls of butter to
cream, ID just little onion juice,
two teas 0ol tulS of lemon juice and
the yolks - iwo eggs; add to the mix
ture in the double boiler and stir un-
til the egg is set. Garnish with lemon
slices, parsley and lobster claws. This
Is delicious way to serve lobster.
Leftover Lobster.-This is excellent
for using leftover boiled lobster. 1t is
also way to use tail pieces and body
meat if the large claws are to be re-
served for salads or canapes. Cook a
two-pound lobster, drain by removing
the middle section of the shell at the
end Of the tail, and cool. After the
meat has been taken out of the shell
cut it into rather large pieces and
saute it in four tablespoonfuls of but
ter. Stir and toss the meat constantly
while cooking. Add pinch of pepper,
one-fourth teaspoonful Of salt and
two tablespoonfuls of vinegar, If de-
sired. Cook for about six minutes; If
overlooked the lobster will be tough
and hard. Serve Immediately.