Evening star. [volume] (Washington, D.C.) 1854-1972, 1940-10-11

move them from their liquor, dry.
ing them slightly between towels.
Roll each oyster in grated American
cheese and then dip in olive oil to
which a Glove Of garlic, finely
chopped, has been added. Roll
oysters now in fine cracker crumbs,
sailed and peppered. Place oysters
in a baking dish and bake for II
minutes in hot oven. Serve the
oysters on buttered toast, seasoning
the oysters with melted butter to
which chopped parsley and liberal
amount of lemon juice have been
added.
SMOTHERED CHICKEN AND
OYSTERS.
roasting chicken. az to 81
pounds
1lz cups cracker crumbs
" teaspoon salt
! cup butter
cup thin cream or top milk
u pint oysters.
Roll chicken in seasoned crumbs,
adding white pepper If desired.
Brown In one half the butter ~
cup and arrange pieces in casserole.
Roll oysters in crumbs and fit into
spaces between chicken. Heat milk,
add remaining butter to salt, and
pour over chicken and oysters.
Cover with any remaining crumbs.
Bake covered in moderate oven,
$50 degrees, until chicken is tender
(about one hour. If mixture seems
to dry out during cooking, add a
little milk or light cream. Uncover
the last IS minutes to brown top.
OYSTERS WITH Triple.
Cut pound honeycomb tripe into
squares and simmer it in salted
water to cover until tender-about
l hour. Cream tablespoons melted
butter with 1 tablespoons flour. add,
very gradually. ! quart milk and
cook until smooth. Add the yolks
of 2 eggs. lightly beaten. l pint
oysters, drained of their liquor, and
the cooked tripe. Let all cook to-
gether until the edges Of the oysters
curl, then season with salt, pepper,
paprika and celery salt and serve
at once.
OYSTERS ON MUSHROOMS.
Remove the stems from II large
mushrooms and saute the caps in
a skillet with 2 tablespoons butter
for minutes. Season them with
salt and pepper to taste. Drain II
large, firm oysters and place one on
each mushroom cap. Season fur
ther with salt and a dash Of pap
rika and dot with tablespoon but
ter in small pieces. Place the mush-
rooms and oysters in a creased
pan in a moderate oven until the
oysters are plump. Serve at once
with shrimp or Gf you want to be
really luxurious) oyster crab sauce,
made as follows:
SHRIMP OR OYSTER CRAB
SAUCE.
Chop the stems of the mushrooms
very fine and saute them with l
cup Of oyster crabs or boiled
shrimp, shelled and cut in small
pieces in butter Add these In
gradients, with the pan juices, to
the contents OF one can Of con-
densed mushroom soup and heat
thoroughly. Season we'll with salt,
freshly ground black pepper and
paprika before serving.
OYSTER SOUFFLE.
Put - medium sized oysters, with
their liquor. into a saucepan and
bring to a boil. Drain and reserve
liquor. Chop each oyster into three
or four pieces. Melt and blend 2
tablespoons butter with 3 table
spoons flour and add q cup milk.
Add a few tablespoons of the oyster
liquor, to taste, and stir well, sea-
soning with salt, pepper and paprika.
Let mixture cook for 10, minutes.
then strain it and add the chopped
oysters. Heat thoroughly once
more stir in the well-beaten yolks
Of 2 eggs, stir for a few minutes
longer and then remove from the
fire. Fold the stiffly beaten egg
whites into the mixture and turn
into ramekins or small individual
casseroles. Sprinkle with bread
crumbs and melted butter, top with
a little grated cheese and bake in
moderate oven for half an hour.