TX
5
S6
GIFT OF
A. F. Morrison
One Hundred 8# One
WAYS OF
SERVING
OYSTERS
COMPILED 'BY '
MAY E. SOUTHWORTH
PAUL ELDER AND COMPANY
SAN FRANCISCO AND NEW YORK
AGRIC.
LIBRARY
Copyright, 190?
by PAUL ELDER AND COMPANY
GIFT OF
The Tomoye Press
CLASSIFICATION
RAW
COOKED IN THE SHELLS
BROILED
FRIED
IN THE OVEN
STEWS
STEWS WITH MILK
SALAD SPICED
WITH CHEESE
WITH MUSHROOMS
WITH POTATOES
WITH OTHER THINGS
OYSTERS' shoute always
be fresh and never used
after being long from
the shell. If cooked, they
should be just cooked and
served instantly, as an over-
done oyster or one that is
allowed to stand after cooking
is tough.
If served raw, they should
be taken from the shells just
before using and be icy cold.
if if
if
RAW
if
if if
if
^ COCKTAIL ^
PACK the bottom of a cham-
pagne-glass with shaved ice
and lay on it six small oysters.
Make a dressing of one tablespoon-
ful of tomato catsup, one of lemon-
juice, one of Worcestershire sauce,
two dashes of Tabasco, pinch of
salt and a teaspoonful of grated
horseradish. On the top float a few
cubes of crisp white celery.
^ EPICURE ffj
HAVE the oysters freshly
opened. Scrub and dry the
deep shell and lay an oyster
in each one without any of their
own juice. Sprinkle with salt and
put a teaspoonful of mayonnaise on
each oyster; on that a tiny bit of
caviar. Sprinkle the caviar with
cayenne. Serve icy cold.
3H IN ICE BLOCK ag
MAKE a square hollow in a
block of ice, using a hot flat-
iron or .brick. Stand the
block on a folded napkin upon
a platter, wipe out all the water
from the cavity and decorate the
block with smilax. Wash and wipe
the oysters; season them with salt
and cayenne and lay them in the
ice hollow, with thin slices of lemon
on top.
3H RELISH m
MAKE little cups by cutting
lemons or small shaddocks in
halves crosswise and remov-
ing the pulp. Half bury these cups
in shaved ice and fill them with
small oysters, that have been care-
fully looked over, and a few bits of
the lemon pulp. At the latest
moment pour over a dressing made
of grated horseradish, vinegar, salt
and paprika. Cover the top with
stiffly whipped cream.
if. if
if
if
COOKED
IN SHELLS
if if if
if
^ BALTIMORE %
SCRUB the shells well with a
brush and cold water; arrange
them in a baking-pan, without
opening, rounded side of the shell
down, and put in a hot oven. As
soon as the shells open, take them
from the oven, remove the top
shells carefully and turn the oysters
out on small squares of toasted
bread that have been dipped in
cream and lightly seasoned with
salt and pepper. Have ready a little
melted butter mixed with lemon-
juice and seasoned with cayenne;
put a few drops of this on each
oyster.
BOILED IN THE SHELL
WASH and scrub the shells of
unopened oysters and pack
them one by one, the deep
side down, in a wire-basket; plunge
them in boiling water and cook un-
til the shells open. Have ready hot
melted butter, seasoned with pap-
rika, lemon-juice and a little salt.
Remove the oysters, wipe the shells
dry; lift the upper shell and put a
half -teaspoon ful of the hot butter
sauce on each oyster. Serve with
the shells arranged on a folded nap-
kin laid on a hot plate.
HOT HALF-SHELLS
OPEN large fresh oysters;
clean the deep shells, arrange
on a baking-pan and set them
in the oven until very hot. Lift
out the pan and put in each half-
shell a teaspoonful of hot butter, a
dust of cayenne and a raw oyster.
Return the pan to the oven, turn the
oysters over once in the butter and
serve in the shells the moment the
gills are crinkled. Serve with
them thin brown-bread-and-butter
sandwiches.
3H RARE ROAST ^
PLACE the unopened oysters in
their shells, with the deep
side down, upon clear live
coals and cook until the shells open.
Take up quickly, remove the upper
shells and season each oyster gener-
ously with salt, pepper and butter.
Serve at once in the shells arranged
on a folded napkin. Pass with
them crisp hot squares of buttered
toast.
REMOLINO HACIENDA
WASH and clean the shells of
the unopened oysters; after
opening leave them in the
lower deep half-shell. Pile them in
a large, shallow pan and place the
pan in a hot oven and cook till the
edges of the oysters curl. Have hot
thick cream seasoned with melted
butter, salt and paprika ; put a tea-
spoonful of this on each oyster,
serve hot in the shells.
STEAMED IN SHELLS
WASH the shells of unopened
oysters and pack them
closely, deep side down, in
a steamer. Cover tightly, pressing
a towel closely around the lid, and
place over boiling water until the
shells open easily. They may be
served in the half-shells, or opened
and seasoned and sent to the table
in a hot covered dish.
JL*
if if
if
BROILED
if 'if
if if
if
2H AL FRESCO %
STRING the oysters on a small
wire, bent like a hairpin, put-
ting first an oyster then a very
thin slice of salt pork, the size of
the oysters, and so on till the wire
is filled; sprinkle with cayenne.
Fasten the ends of the wire into a
long wooden handle and broil be-
fore an open fire.
BLUE POINT ROLLS
CUT small shapely thin slices of
cold rare roast beef and spread
them sparingly with mixed
mustard. Cover each one with a
similarly shaped, transparently thin,
slice of bacon and finish with a
plump oyster, lightly dusted with
salt and pepper. Roll and fasten
with a tiny skewer; dip in melted
butter, arrange on a buttered broiler
and grill over a slow clear fire until
the bacon and oysters are cooked.
Turn the rolls often, every time
dipping them in melted butter.
Serve with brown butter to which
lemon-juice is added; one teaspoon-
ful of juice to four of melted butter.
W. BROCHETTES ^
TAKE long skewers, string
upon them, alternately, large
fat oysters and wafers of
sliced bacon, cut the size of the
oysters. Commence each skewer
with bacon and end with bacon.
Broil over a clear fire until the
oysters are firm. Have narrow but-
tered fingers of toast on a hot plate,
place each skewer on a "finger" and
pour over each a little hot butter,
seasoned with salt, white pepper
and a few drops of Tabasco.
3K DEVILED SJ
|X)R a dozen large oysters, take
X/ a half-teaspoonful of dry mus-
tard, a saltspoonful of pepper
and the yolks of two eggs. Mix to
a smooth paste and coat the oysters.
Roll in fine cracker-crumbs and
broil over a bright fire.
; GRILLED ^
PICK over, wash and dry the
oysters thoroughly. The larger
the oysters the better they are
for broiling. Mix pepper and
salt with a bountiful supply of
very fine cracker-crumbs; dip the
oysters in melted butter and roll in
this. Butter or grease a fine wire
gridiron, lay the oysters in smoothly
and closely and broil till the juice
flows and are slightly browned.
Serve on a hot platter with pieces
of lemon.
FRIED
if if
if
W. BACHELOR'S FRY &
PLACE the oysters flat and
smooth in a frying-basket and
dip for a half moment in boil-
ing water deep enough to cover
them; lift the basket out and dip 1
for a moment in cold water and
then lay the oysters smooth between
a folded napkin to dry. Sprinkle
them with pepper, salt, a little
grated nutmeg and a squeeze of
lemon-juice, and let them dry for an
hour or so. When ready to use dip
them in a thin batter and fry in hot
olive-oil, a few at a time. Serve on
hot plates.
2M BEACH NUTS ^
HAVE large fat oysters and
very thin wafer-like slices of
bacon. Wash and wipe each
oyster dry and sprinkle with pepper.
Trim the rind and any hard pieces
from the bacon and wrap each
oyster in a slice and pin it tightly
with a wooden toothpick. Put
them in a hot frying-pan and cook
till the bacon is brown, turning each
over once. Serve on a hot plate with
pieces of lemon and sprigs of pars-
ley.
W. COCHONNEE fg
USE large selected oysters, pick
them over carefully and wash
and dry them on a napkin.
Have wafer-like slices of sweet salt
pork, parboil them and wipe dry
with a cloth. Sprinkle the oysters
with white pepper and wrap each
one in a slice of the pork, fastening
with a wooden toothpick. Put in a
hot frying-pan, only a few at a time,
and cook long enough to brown the
pork crisp on both sides. Serve very
hot on a hot platter.
m FRATERNITY FRY
PARBOIL large fat oysters
with a slice of onion, bit of
mace and a sprig of parsley;
drain, wipe dry, lay smooth on a
buttered plate and put on the ice.
When cold, roll each oyster in fine
cracker-crumbs, then cover with
thick mayonnaise dressing and roll
in cracker-crumbs again. Allow
them to dry for a couple of hours,
and if necessary roll again in the
crumbs, lay in a wire frying-basket
and plunge in smoking hot lard for
one minute. Serve with them sand-
wiches made by buttering thin
bread, freed from all crust, and
rolled around a crisp piece of celery,
and tied with baby ribbon.
W. FRICASSEE m
WASH the oysters and lay
them between a folded nap-
kin to dry. Strain the liquor
and add to it sufficient cream to
make a pint ; put on to heat. Cook
18
two tablespoonfuls of flour in two
of hot butter and add slowly to the
cream, stirring well as it thickens.
Season with a tablespoonful of
lemon-juice, a saltspoonful of pap-
rika and salt to taste; just as it is
taken from the fire add two well-
beaten eggs. Dip the dried oysters
in melted butter, then in fine
cracker-crumbs seasoned with salt
and pepper. Brown quickly, only a
few at a time, in hot butter, turning
once, and drain on soft paper. Pour
the sauce in a shallow platter and
lay the browned oysters on top.
3H FRIED jg
THE oysters should be the
largest and finest obtainable.
Wipe them perfectly dry. Beat
up an egg and mix with it a table-
spoonful of cream. Have fine
cracker-crumbs seasoned with salt,
pepper and a little grated nutmeg.
Dip the oysters first in the crumbs,
then in the beaten egg, then roll
thoroughly in the crumbs again.
Lay flat on a plate not touching
each other and set away for two or
three hours that they may dry.
Have deep lard boiling; lay the
oysters in a frying-basket, not close
enough to touch, and plunge them
in the boiling fat from three to five
minutes. Drain on a paper laid
near the oven door. Serve very hot,
garnished with sliced lemon and
parsley. Serve with them celery
salad.
19
^ FRITTERS ^
SCALD small oysters In their
own liquor; remove and drain.
Separate two eggs; beat the
yolks and add slowly two table-
spoonfuls of olive-oil, salt, white
pepper and a cupful of flour; when
well mixed stir in a half-cupful of
the strained oyster liquor, a little at
a time, and a tablespoonful of
lemon-juice. Beat thoroughly and
set aside for two hours or longer.
When ready to use stir in the
oysters and the beaten whites of the
two eggs. Drop a tablespoonful at
a time of this mixture into boiling
fat, and brown. Drain on blotting-
paper laid just inside the oven door.
Serve very hot laid on a hot folded
napkin and pass with them cabbage
salad.
m GRIDDLED ^
USE large fat oysters; scald
them and lay them on a clean
napkin to dry. Have ready a
serving-dish, hot; put in it melted
butter, seasoned with lemon-juice,
salt, cayenne, a drop of onion-juice
and a little minced parsley. Heat a
large griddle and grease it well with
butter; lay the oysters, a few at a
time, on the hot griddle with a lump
of butter the size of a pea under
each one ; as soon as they are brown,
which is almost instantly, turn them
over to a fresh place with a bit of
20
butter underneath and brown the
other side. As they cook drop them
into the hot serving-dish and keep
hot till all are ready. Pass with
them thin brown-bread-and-butter
sandwiches, and quarters of lemon.
if if
if
21
IN T H E
OVEN
if if if
if
if
W. BAKED ON TOAST ^
TOAST some thin slices of
bread, trim the crusts neatly
and butter liberally. Wash
and wipe dry large, selected oysters
and spread them on the toast, cover-
ing the slices completely; season
with salt, cayenne and bits of but-
ter. Put in a quick oven until the
edges of the oysters are curled.
Serve at once.
^ BOXED iff
PREPARE a fresh oblong loaf
of baker's bread by cutting out
a square from one end and
tearing out the inside, leaving the
crust whole and the inside as smooth
as possible. Wash and drain a suffi-
cient quantity of oysters to fill the
loaf and season well with pepper,
salt and lumps of butter. Butter
well the shell, inside and out, and
fill with the oysters; replace and
fasten the end of the loaf and set in
a dripping-pan and bake for about
a half hour. Serve on a long platter
in a border of cress.
^ CANAPEES
some very thin slices of
i brown bread; place on each
piece a thin slice of cooked
ham and cut into small rounds with
a biscuit cutter. Drain and beard the
oysters, and place one in the center
of each round; season with salt,
cayenne and a bit of butter for each.
Bake in a hot oven for about three
minutes. Garnish with parsley and
thin slices of lemon.
m CAREME if
SELECT fine fat oysters in the
shell. Open carefully, saving
all the liquor. Scrub the half-
shells and place on each an oyster.
Cover each with a very thin layer
of cracker-crumbs, a bit of butter,
a grating of leek, some fine parsley,
salt and pepper. Moisten with the
oyster liquor and place the shells
evenly on a flat pan and bake in a
hot oven ten minutes. Serve very
hot and pass with them hot French
bread.
3H CRACKLE m
USE Boston butter-crackers or
any crackers that will split
easily ; split, butter and brown
them in the oven. On each half-
cracker put as many oysters as will
cover the surface ; sprinkle with salt
and paprika and set in the oven till
the oysters plump and the gills are
frilled.
^ CREAM-BAKE fg
MAKE a cupful of cream sauce
and keep hot. Strain off the
liquor from a pint of oysters,
pick over the oysters, removing
26
every bit of shell and hard matter,
and put them on the fire in the
strained liquor. Let them just sim-
mer till they grow plump and the
edges curl; lift them out, one by
one, and drop them into the hot
sauce; add a little more salt and
white pepper and turn them into a
baking-dish; sprinkle the top with
bread-crumbs and bits of butter and
brown in a quick oven,
W. ESCALLOPED ^
ONE pint of solid oysters,
washed and drained. Butter
a shallow baking-dish, put a
layer of rolled cracker-crumbs on
the bottom, then a layer of oysters
with bits of butter and a sprinkling
of pepper and salt; then another
layer of cracker-crumbs, then
oysters and seasoning, with a thick
layer of cracker-crumbs on the top.
Dot the top thickly with bits of
butter and pour over all the strained
juice from the oysters mixed with a
half-cupful of cream, and heated.
Bake in a hot oven twenty minutes
or until the crumbs are brown.
W. PATTIES m
OVER the outside of patty-
tins with puff paste and bake,
inverted; cut the tops to fit
and bake on a flat tin; allow to cool
before filling. Make a rich cream
sauce; season with salt and cayenne;
27
add the strained juice of the oysters
and beaten egg yolk; put in the
oysters and allow them to just heat
through. Fill the patty shells, put
on the covers and put in the oven
till piping hot.
FILLING FOR PATTIES
STRAIN the liquor from a
quart of oysters; wash the
oysters and put on in the
strained liquor to boil. The mo-
ment it boils turn the hot liquor into
a dish through a colander, leaving
the oysters to drain. Put in a sauce-
pan two tablespoon fuls of butter,
and when it bubbles, sprinkle in a
tablespoonful of sifted flour; stir
with a wire egg-whisk and cook till
smooth; add a cupful of the hot
oyster-liquor, and when it boils take
from the fire and pour slowly over
the beaten yolks of two eggs, stir-
ring constantly; season with salt,
cayenne, a teaspoonful of lemon-
juice and a grating of nutmeg. Beat
well with the whisk, then return to
the fire to set the eggs, without
allowing it to boil ; remove, and add
the oysters.
^ FRANCAISE SfJ
FRY some thin slices of fat
bacon; drain from the fat and
lay flat on a dish to get cold.
Rub some bread-crumbs through a
sieve; season with salt, pepper,
28
onion and parsley. Fry some thick
slices of bread, trim off all the crusts
and cut in long narrow strips. Wash
and dry two dozen large oysters;
cut the fried bacon into narrow
slices about the size of the oysters
and run them alternately with the
oysters on small skewers. Place
each skewer on a piece of fried
bread and cover completely with the
crumbs. Baste with melted butter
and a little of the oyster-liquor and
cook in a hot oven.
KATIE'S CHOWDER
BUTTER a baking-dish and
cover the bottom with a layer
of soda-crackers soaked in
milk ; scatter over them bits of but-
ter and then a thick layer of oysters ;
season with pepper, salt and
chopped celery; then a layer of
crackers, butter, oysters and season-
ing until the dish is full. Mix
enough oyster-liquor and milk to
half fill the dish, and pour over
them, and then add a top layer of
crackers. Bake three-quarters of
an hour. In serving pass pickles
with it.
W. MUFFINS
BAKE some light bread dough
in small muffin-rings; when
cold cut a small slice from the
top and dig out the inside, being
careful not to break the crusts;
29
return to the oven, reheat, and keep
hot. Strain the liquor from a pint
of oysters and put it on to heat.
Carefully pick over the oysters and
when the liquor boils drop them in
and cook till the edges curl. Lift
out the oysters; remove the scum
from the hot liquor and add an
equal amount of cream; thicken
with a tablespoonful of cornstarch
blended with a little warm butter
and season with a few grains of
mace, half-teaspoonful of celery
salt, dash of cayenne and a few
drops of lemon-juice. Add the
oysters to the sauce, and when hot
fill the muffin-shell; put on the
crust cover, and if there is any of
the sauce left, pour it around the
muffins. Serve very hot.
m OMELET ag
BEARD a half-dozen oysters
and simmer in a hot pan, with-
out any liquor, just long
enough to draw out the juices; drain
and cut in quarters. Beat the yolks
of three eggs to a cream; add a tea-
spoonful of finely minced parsley,
salt, pepper, and a tablespoonful of
milk. Beat hard; add a tablespoon-
ful of melted butter, the oysters and
the beaten whites of the three eggs.
Turn into a hot, well-buttered ome-
let-pan, shake until the omelet is set,
then put in the oven for a moment
before folding it over. It must be
served immediately on a hot plate.
Decorate with a sprig of parsley.
30
W. PEPPER LOAF %
USE a round loaf of stale
bread; cut off the top crust
and scoop out all of the inside,
being careful not to break the crust.
Break up the crumbs very fine and
fry them in hot butter. Heat a
pint of thin cream ; thicken with two
tablespoon fuls of flour worked in
two of butter; season with salt,
white pepper and paprika, and cool.
Wash and drain the oysters. Put a
layer of the cooked sauce in the bot-
tom of the loaf; on this a thick
layer of the oysters seasoned with
salt and scattered over with chopped
sweet green peppers; then a layer of
the fried bread-crumbs. Fill the
loaf in this way with alternate
layers, having a layer of crumbs for
the top. Scatter bits of butter and
chopped peppers over the top and
bake in a moderate oven a half-
hour.
^ PIE m
STRAIN the liquor from a quart
of oysters, wash the oysters and
lay them on a clean napkin.
Put two cupfuls of milk in a double-
boiler; when hot add the strained
oyster-liquor, a tablespoonful of
butter, pepper and salt. Thicken
with rolled cracker to about the con-
sistency of cream and add the
oysters, cooking two minutes. Re-
move from the fire and stir in the
beaten yolks of three eggs. Make
a rich puff-paste and line a deep bak-
ing-dish; fill with bread-crumbs.
Butter a thick piece of white paper
and place over the top ; on this place
the top crust. Bake a nice brown.
Take off the upper crust, remove the
paper and filling of crumbs and fill
with the oyster mixture ; replace the
upper crust and return to the oven
about ten minutes.
3H RAMEKINS ^
CUT rounds of bread to just
fit into the bottom of the
ramekins; toast them nicely,
spread with butter, and put them in-
to the ramekins; fill up the dishes
with oysters and season with salt,
pepper and bits of butter. Place
in a baking-pan half full of water,
cover with another pan and bake
until the oysters are plump, which
will be about ten minutes. Have
ready some hot catsup and add a
teaspoonful to each cup, and serve.
^ THE ROOKERY ^
CRIMP the oysters in their own
liquor; remove, cool and dry
flat. Make a dressing of a
little olive-oil, chopped onion, pars-
ley, pepper, salt and an anchovy
minced fine. Lay each oyster in a
scallop shell; put over a teaspoon-
ful of the dressing and cover with
fine bread-crumbs, seasoned and
moistened with olive-oil. Brown in
a hot oven. Squeeze a few drops
of lemon over them as they are
taken from the oven. With them
serve thin bread-and-butter sand-
wiches and a stick of crisp celery.
SEALED PACKAGE
CUT the top from a round
loaf of bread and dig out all
the crumb; butter the inside
of the crust and brown in the oven.
Fill with hot creamed oysters and
put the cover back on. Cover the
entire loaf with beaten egg yolk and
put in the oven to glaze.
3H SHORTCAKE ^
MAKE a rich biscuit shortcake
as for berries. Pick over the
oysters carefully; strain the
liquor, season and cook the oysters
in this. Just as the shortcake comes
from the oven split it and butter
both inside crusts lavishly; lift the
oysters with a fork and lay thick
on the under buttered cake; season
with pepper and salt and cover with
the top crust. Thicken the gravy
with flour rubbed smooth with but-
ter; add cream and pour it hot over
the shortcake the last moment be-
fore serving.
33
m SMOTHERED
TRIM small squares of bread
and fry on both sides a light
brown in hot olive-oil. Place
on each square as many oysters as
will lie smooth without crowding;
season with salt, paprika and bits of
butter. Place these squares in a deep
pan, cover tightly and cook in a hot
oven for five minutes, or until the
edges of the oysters are crinkly.
2H SOUFFLE m
WASH a pint of small oysters
and dry between a folded
napkin. Put a tablespoonful
of butter in a double-boiler; when
melted rub in a tablespoonful of
flour; add slowly a cupful of milk
and stir till smooth; season with
salt, pepper, a teaspoonful of
minced parsley and five drops of
onion-juice. Remove from the fire
and stir in the beaten yolks of three
eggs and the oysters, stir over the
fire for a moment until the egg is
thickened, then set aside to cool.
Rub a little butter over the top.
When it is time to serve beat the
three whites very stiff and stir them
lightly in. Put in a small buttered
pudding-dish and bake in a hot oven
twenty minutes. Serve at once in
the same dish.
34
W. STUFFED &
MIX the grated yolks of four
hard-boiled eggs with half
their quantity of minced salt
pork; season with a little chopped
parsley, salt and pepper; bind with
an uncooked egg. Split open four
dozen large fat 'oysters and stuff
them with this mixture. Put each
one in a deep oyster shell; cover
with fine bread-crumbs and lumps
of butter and bake in a quick oven.
Decorate with sprigs of parsley and
quarters of lemon.
^ VIENNA LOAF sg
GUT a deep slice from the top
of a long thin loaf of stale
bread, and with a spoon
scrape out all the soft part, leaving
a smooth wall all around. Brown
two tablespoonfuls of butter in a
skillet; add a half-teaspoonful of
grated onion and a half-teaspoonful
of finely minced parsley, salt and
cayenne and brown again; blend
with it a tablespoon ful of browned
flour; add the strained liquor from
a quart of oysters, and boil. Fill
the loaf with the uncooked oysters,
seasoning with salt, pepper and a
little finely minced celery. Put
generous lumps of butter over the
top and replace the crust. Place
the loaf in a baking-tin and strain
over it part of the brown sauce.
Bake twenty-five minutes, basting
occasionally with the reserved sauce.
35
STEWS
if if
if
^ BLAZERED ^
WASH a quart of large oysters,
drain and dry in a folded
napkin. Have the blazer
hot and cover the bottom with the
oysters laid flat; as the liquor cooks
from them dip it out with a spoon.
Dust with pepper and salt and as
soon as they are plump, with the
edges a trifle curled, serve on hot
buttered saltines, sandwich fashion.
CELERIED =
two tablespoonfuls of
butter; add two of finely
chopped celery, salt and
white pepper. Cook until the
celery is tender; add two dozen
large oysters and simmer three min-
utes more ; then add a gill of sherry
and cook two minutes longer. Serve
on hot buttered crackers.
W. CIRCLE O RANCH m
DRAIN and wipe dry a dozen
large oysters and wrap each
one in a thin slice of bacon
and fasten with a wooden tooth-
pick; stick two cloves in each oyster.
Mix together two tablespoonfuls of
Chutney sauce, two of Worcester-
shire sauce, one tablespoonful of
minced parsley, six pickles and six
olives cut fine and a half-teaspoon-
ful of paprika. Put the oysters in
a hot frying-pan and cook till the
39
bacon is crisp and the oysters white
and plump. Lift them to a hot
serving-dish; put the sauce mixture
in the pan with the gravy. When
hot pour over the oysters, and serve.
gs CODDLED &
PICK over the oysters carefully
and lay them smoothly in a
shallow baking-dish. Cover
closely and put in a steamer over
boiling water for about ten minutes,
or until the oysters are puffed and
curled. Lift the cover and pour
over a dressing of melted butter,
salt, paprika and lemon-juice. Send
to the table in the hot covered dish.
81 DRY STEW ag
LIFT the oysters from their
own liquor with a fork, pick
over carefully and put in a
hot pan and cook till the edges curl.
Season with salt, pepper, a dash of
cayenne and butter; two tablespoon-
fuls of butter to a pint of oysters.
HUITRES A L'INDE
MINCE an onion fine and fry
in plenty of butter; stir in
two teaspoon fuls of curry-
powder, add a little more butter and
pour in gradually a gill of nicely
seasoned stock. When it boils add
a tablespoonful of grated cocoanut
and the same amount of finely
40
minced sour apple. Simmer gently
until the apple is cooked; thicken
with a little flour rubbed smooth
with butter and season with pepper
and salt. Add two dozen large
oysters and their strained juice and
a little of the milk of the cocoanut;
stew for a few minutes, stirring
gently, then add a teaspoonful of
lemon-juice. Serve in a border of
boiled rice.
MAITRE D'HOTEL
RINSE and thoroughly drain
two dozen oysters. Put with* a
tablespoonful of butter in a pan
over the fire; stir carefully and
when the edges begin to ruffle add
the juice from half a lemon, a
tablespoonful of chopped parsley,
salt and paprika. Serve on fingers
of hot buttered toast.
JH OLYMPIC sg
DRAIN the liquor from a quart
of oysters; pick over the
oysters carefully and lay them
on a towel to dry. Cream two table-
spoonfuls of butter with one of
flour; add the strained liquor from
the oysters, a cupful of tomato cat-
sup, two tablespoonfuls of Worces-
tershire sauce and a teaspoonful of
walnut catsup ; simmer until it com-
mences to thicken; add the oysters
and cook till the edges curl. Serve
on rather thick pieces of toast.
2H PANNED m
WASH a quart of large plump
oysters and lay on a napkin
to dry. Brown a half-cupful
of butter; put in the oysters and
cook until they are plump and the
gills a little crinkly no longer.
Add a wine-glass of Madeira,
season with salt and paprika. Have
some toasted bread cut in small
squares, pour the oysters over and
serve at once.
^ PROVIDENCE m
t
TAKE the hearts of four Ber-
muda onions, cut in the
smallest of dice-shaped pieces
and fry in butter till they turn yel-
low on the edges; add a saltspoon-
ful each of minced parsley, salt,
white pepper and a pinch of
cayenne. When bubbling turn in
fifty oysters and their juice ; as soon
as the beards begin to ruffle turn out
into a hot dish and serve. Look
over the oysters carefully and strain
the juice before using.
if if
if
if
STEWS
WITH
MILK
if if if
if if
if
^ A LA NEWBURG ^
STRAIN the liquor from three
dozen oysters; take each oyster
on a fork, dip in water and
drain. Heat the liquor and when
boiling drop the oysters in and
plump; remove at once and drain.
Rub the yolks of three hard-boiled
eggs with a little cream till smooth ;
add a half-teaspoon ful of salt, a
half-saltspoonful of pepper, a dash
of cayenne, a dash of nutmeg and
a cupful of cream. Put into a sauce-
pan two tablespoonfuls of butter;
when melted stir in a tablespoonful
of flour and cook till smooth, not
brown. Stir in slowly the oyster-
juice and when smooth, the egg
mixture. Stir continually till thick-
ened ; add the oysters and two table-
spoonfuls of sherry. Have the
shells or individual dishes hot, fill
immediately and serve at once.
2K CREAMED |g
MELT in a saucepan a table-
spoonful of butter; -add a
tablespoonful of flour and
stir with a fork until smooth. Pour
in a pint of cream slowly, beating
hard all the time with a wire egg-
beater; season with salt and white
pepper. Have ready a pint of
oysters scalded in their own liquor
and drained; drop them in the
cream sauce and allow to just heat
through.
45
m CREAM STEW ^
STRAIN the liquor from a
quart of oysters; pick over the
oysters and parboil them in the
liquor; remove from the fire and
drain. Heat a pint of cream; add
the strained oyster liquor, a table-
spoonful of butter, salt, white
pepper and ten small oyster crackers
rolled fine. When just at boiling
point add the oysters and serve.
^ CURRIED $
PICK over a quart of oysters
carefully; strain the liquor,
wash the oysters and fold
them in a towel to dry. Mix to-
gether a teaspoonful of cornstarch
and a tablespoonful of curry-pow-
der and cream into a half-cupful of
butter; add a teaspoonful of
scraped onion, salt and four table-
spoonfuls of the strained oyster-
liquor. Heat this mixture and
gradually add two-thirds of a cup-
ful of milk, stirring hard until
smooth. Add the oysters and cook
five minutes. Serve with them rice
croquettes.
m FLORODORA &
MELT three tablespoonfuls of
butter in a pan; add four
tablespoonfuls of flour and
stir till smooth; then add one-half
teaspoonful of dry mustard, a half-
46
teaspoonful of paprika, a teaspoon-
ful of minced parsley, two table-
spoonfuls of lemon-juice, two of
Worcestershire sauce, salt and one
and one-half cupfuls of strained
oyster liquor. When the sauce is
hot and bubbling drop in a pint of
oysters, that have been carefully
looked over, and cook till they are
plump. Serve on hot buttered
toast with pimolas on the side.
^ KIPLING *g
MIX a half-tablespoonful each
of flour and curry-powder
with a little cream until
smooth. Melt a tablespoonful of
butter in a saucepan; add a table-
spoonful of finely minced onion and
a teaspoonful of grated apple and
simmer gently for a few minutes.
Season with salt and pepper and
add the flour and curry and a half-
pint of cream and cook gently
fifteen minutes; add a pint of
drained oysters and cook just till
the gills curl. Serve in a border of
plain boiled rice.
% MOTHER'S WAY ^
SCALD the strained liquor from
three dozen oysters and remove
all scum; add to it a quart of
milk and bring to boiling point.
Rub a tablespoonful of flour smooth
in a little cream; season with salt
and pepper and stir in the hot milk
47
and cook for two minutes. Add the
oysters and boil three minutes more.
Place a spoonful of butter in the
hot tureen and a dozen oyster
crackers, pour over the hot soup
and serve.
^: SNOWDON &
HEAT a quart of cream and
season with celery salt, pap-
rika and a few drops of Ta-
basco. Wash a quart of large
selected oysters, drain, and when
the cream is hot drop them in and
cook till the edges are a trifle curled.
Add three tablespoon fuls of Ma-
deira and serve immediately in hot
soup-plates.
3H SOUP if?
PUT a pint of milk in a double-
boiler with a half-cupful of
fine bread-crumbs, a cupful of
celery cut into bits and a bit of
mace; cook until the celery is
tender. Drain the liquor from a
quart of oysters, wash the oysters
and drain. Strain the oyster liquor
and put on to boil ; remove the scum
and add the oysters. As soon as
the edges curl, skim them out and
strain the liquor into the milk. Re-
move the bit of mace and turn all
into a puree sieve and rub the celery
and crumbs through. Put on to
boil again, add sufficient cream to
make it the right consistency, season
48
with salt and paprika. When it
comes to a boil, drop the oysters in
and let them just heat through.
Serve at once, passing hot browned
crackers with it.
%> SOUTHERN STEW *g
USE a quart of the best Blue
Points; lift them from their
liquor with a fork and put in,
a hot pan ; stir and cook quickly two
minutes; lift again with a fork to a
hot serving dish. Add to the juice
in the pan a half-pint of hot cream,
a tablespoonful of butter, salt,
paprika and the beaten yolks of two
eggs; stir for a moment until it
thickens, then pour over the oysters.
Scatter over the top finely chopped
celery.
if if
if
49
SALAD
SPICED
m GOURMET iff
SCALD the large selected
oysters in their own liquor;
wipe dry and lay them smooth
on a flat dish and put on ice. Select
from the lower half -shells those
which are even and will stand
steady; clean them, wipe dry and
lay on a flat dish with a folded nap-
kin underneath. Make some
mayonnaise with lemon; add
chopped gherkins and capers. Put
in the bottom of each shell a little
made mustard and a sprig of cress;
on top of this lay an icy cold oyster,
cover with the mayonnaise and
sprinkle with a tiny dust of cayenne.
KATZENJAMMER SALAD
DRY a dozen large oysters, dip
in cracker-crumbs and fry in
hot olive-oil ; drain on blotting
paper and then lay flat on a plate
and put on ice. Whip until stiff
a half-cupful of sour cream ; add the
yolks of two beaten eggs, salt, dry
mustard and sugar to taste. Whip
all together; add a teaspoonful each
of olive-oil and lemon-juice. Rub
the salad bowl with a slice of onion
and line with lettuce. Cut the
oysters in halves and mix with a
cupful of finely minced crisp white
celery; heap these in the center;
pour over the dressing and serve.
53
m CEUFS &
GUT hard-boiled eggs in halves
the round way; remove the
yolks and rub them smooth in
a bowl; add parboiled oysters cut
small and mayonnaise dressing
enough to beat the mixture smooth
and creamy. Fill the whites with
this and put them on the ice. When
ready to serve, make a nest of the
tender crisp leaves of lettuce, lay
the eggs in this, decorate with cut
lemon and serve with mayonnaise
dressing. Pass with them rolled
brown bread sandwiches.
^ PICKLED m
SCALD the oysters in their own
liquor, with a little water
added, till they are plump.
Skim them out and drop in a bowl
of cold water; rinse well and put
them one by one, with a fork, in
glass jars. Boil an equal amount of
the oyster liquor and vinegar with
whole peppers, mace, and salt; skim
the top and let get cold before filling
the jars with it.
^ SALAD TARTARE if?
PARBOIL the oysters in their
own liquor; lift out carefully,
lay flat on a plate and put on
the ice till thoroughly chilled. Make
a cupful of mayonnaise dressing;
add to it a quarter of a cupful each
54
of chopped olives, pickles and
capers and a tablespoonful each of
chopped onion and parsley. When
ready to serve place the oysters on
crisp lettuce leaves and the mayon-
naise tartare heaped on top.
%> SPANISH SALAD %
PICK over two dozen oysters,
dry them carefully and put
them on the ice. Rub the yolks
of six hard-boiled eggs, with a fork,
till they are dry and mealy; add a
teaspoonful of melted butter, two
tablespoonfuls of vinegar, a table-
spoonful of tomato catsup, a little
salt and a teaspoonful of Geb-
hardt's Eagle Chili powder; mix
thoroughly, squeezing in the juice
from half a lemon. Toss the
oysters up in this sauce and serve
them on shredded celery garnished
with celery tops.
^ SPICED m
SCALD the large selected
oysters in their own liquor till
plump; skim them out, plunge
in cold water and lay smooth on a
flat platter to cool. Strain the
liquor and add enough cider vinegar
and white wine to make liquid
enough to cover the oysters ; return
to the fire and boil up with whole
peppers, cloves, allspice and mace;
skim the top carefully. Lay the
oysters smoothly in a deep dish and
strain the scalding liquor over them.
The next day they are ready for use.
55
WITH
CHEESE
if
W. A L'ECAILLE m
CLEAN the deep shells of
twelve large oysters ; wipe dry
and butter them. Melt a
tablespoonful of butter; add two
tablespoonfuls of Parmesan cheese
and stir till melted; add a little of
the strained liquor from the oysters,
a teaspoonful of lemon-juice, salt
and cayenne. Beat the yolk of one
egg with a tablespoonful of cream
and add, stirring continually; re-
move instantly from the fire. Put
a spoonful of the sauce in each shell,
place an oyster on top, sprinkle with
fine bread-crumbs, grated cheese
and bits of butter. Bake in a quick
oven just long enough to brown.
Serve at once and pass with them
thin brown-bread-and-butter sand-
wiches.
3H AU FROMAGE ^
TOAST some narrow strips of
bread on one side only ; on the
untoasted side of each strip
place two large fat broiled oysters.
Melt a tablespoonful of butter and
add two of grated cheese and stir
continually until melted; add
gradually the yolk of one egg
beaten with a quarter of a cupful of
thin cream; season with salt and
Tabasco and stir until smooth. Re-
move immediately and pour a little
of the sauce over each oyster. Serve
59
at once with quarters of lemon by
the side. This sauce is sufficient for
ten fingers of toast, with two oysters
on each finger.
^ COQUILLES ft
WASH and dry the oysters and
place each one in a small
silver or china scallop shell.
Season with salt and paprika and
cover thickly with grated Parmesan
cheese. Scatter finely minced parsley
over the top and add a teaspoonful
of champagne to each one. Put
in a hot oven and quickly brown.
Serve at once very hot.
m. CZAR'S OWN ^
SIFT three-quarters of a cupful
of flour and mix with it two
tablespoon fuls of grated Par-
mesan cheese ; add salt and cayenne
and work into a stiff paste with the
yolk of an egg. Roll out thin and
cut into little rounds about two
inches in diameter; place on a but-
tered pan and bake a golden brown.
Have some thin slices of boiled
tongue, heat them in a little butter
and place one on each biscuit. Heat
twelve large oysters in a little of
their own liquor, sprinkle with
lemon-juice, salt and cayenne. Mix
a tablespoonful of anchovy paste
with one of grated Parmesan
cheese, spread a little on the slices
of tongue and place an oyster in
60
the center of each. Bake in a hot
oven for a few moments. Garnish
with sprigs of parsley and serve
cold-slaw with them.
W. ORGIE ^
WASH, drain and dry the
oysters. Butter the bottom
of a shallow baking-dish and
spread thickly with the oysters;
sprinkle with dried cepes powder
and season with salt and cayenne.
Have some very fine bread-crumbs
chat have been fried in olive-oil;
mix with them double the quantity
of grated cheese and cover the top
of the oysters. Pour over a gill of
champagne and brown in a quick
oven.
W. TALMOUSE ^
PUT a quart of oysters that
have been carefully looked
over, with their own liquor,
which has been strained, in a double-
boiler and cook to just boiling
point; remove and drain through
a sieve. Thicken a cupful of this
liquor with two tablespoon fuls of
flour creamed with two of butter
and cook for three minutes; add a
gill of cream, salt, cayenne and a
tablespoonful of grated cheese;
when this is smooth and hot add the
drained oysters and remove from
the fire. Butter a small shallow
baking-dish and turn the mixture
61
in, covering the top with a thin
layer of bread-crumbs and grated
cheese, mixed. Place on the upper
grate in a brisk oven and bake
fifteen minutes. Serve the moment
it is taken from the oven.
W. TARANTO ^
STEW an ounce of macaroni
until tender in a half-pint of
good stock; strain and chop
rather fine. Melt a tablespoonful
of butter in a saucepan; add the
macaroni, two tablespoonfuls of
grated Parmesan cheese, a half-gill
of cream, seasoning and a dozen
large oysters cut in halves or two
dozen small oysters. Stir and heat
through, but do not allow to boil.
Turn into small shallow ramekins,
sprinkle the top with bread-crumbs
and grated cheese and brown in a
hot oven. Serve very hot.
if' if
if
if
62
WITH
MUSH-
ROOMS
if if
if
AT THE SIGN OF THE
TANKARD
STRAIN the liquor from a quart
of oysters and put half of it on
in a saucepan to heat. Peel and
wash a quarter of a pound of fresh
mushrooms ; chop them, squeeze out
the water and add to the oyster
liquor; add a tablespoonful of but-
ter, a gill of Madeira wine and a
saltspoonful of salt and paprika
mixed; cook three minutes; add the
oysters and cook two minutes more.
Lift the oysters out with a fork and
arrange in individual shells. Strain
the gravy; reheat and pour slowly
over the beaten yolks of two eggs,
stirring constantly; fill the shells
with the gravy, sprinkle the top
with bread-crumbs and bits of butter
and brown in the oven for three
minutes.
W. ESPAGNOL ig
PREPARE a half-pound of
mushrooms and cook in a cup-
ful of clear stock with two tea-
spoonfuls of chopped parsley; thick-
en with two teaspoonfuls of flour
worked in two of butter. Add a
dozen oysters and let just come to a
boil. Dish on diamonds of fried
bread, squeeze the juice of half a
lemon over them and serve.
^ KABOBS ^
BLANCH two dozen large fat
oysters in their own liquor; lift
out carefully and drain. Cook
a small onion, a dozen mushrooms
and a spoonful of parsley, all
chopped fine in a tablespoonful of
butter; add two tablespoonfuls of
flour and stir till smooth; move to
the back of the stove and add the
beaten yolks of three eggs, one at
a time, taking care they do not
curdle. Remove from the fire and
drop the oysters in, covering each
completely with the sauce. String
four skewers with six oysters each,
basting with the sauce wherever it
does not adhere ; let them cool, then
roll each skewer in abundant
cracker meal and fry two minutes in
very hot deep fat. Serve on a folded
napkin, one skewer to each person.
W. KROMESKIES m
PARBOIL two dozen oysters
and chop fine; return to the
saucepan with four tablespoon-
fuls of cream, a half-dozen mush-
rooms chopped fine, the breast of a
boiled chicken chopped fine and a
half-cupful of minced ham ; season
with a tablespoonful, mixed, of
minced parsley and thyme, a tea-
spoonful of minced onion, pepper
and salt. Mix well and cook
through ; thicken with a tablespoon-
ful of butter creamed with two of
66
flour and the last thing add the
beaten yolks of two eggs. Remove
from the fire and when cold and
firm roll into cylinders about two
inches long, wrap in thin slices of
parboiled bacon, dip in egg batter
and fry in boiling fat. Garnish
with parsley and serve very hot on
hot plates. Pass with them thin
rye bread and butter.
^ NEWBERRY ^
PICK over a dozen large oysters
and put in a pan with a tea-
spoonful of butter, a sherry-
glass of Rhine wine and seasoning
of pepper and salt; cook until the
oysters begin to crimp and then
turn into a bowl. In the pan put
a teaspoonful of butter, a half-gill
of sliced mushrooms, one fine sliced
truffle and a half gill of mushroom
liquor; cook five minutes. Mix the
yolks of two eggs with a half-gill
of cream and add to the mush-
rooms. Drain the oysters and add,
stirring until it just boils; season
with cayenne. Serve with finger
rolls.
W. VENDOME m
PUT fifty oysters, without
liquor, in a hot pan and let
just heat through ; then drain.
Melt two tablespoonfuls of butter
in a saucepan; add a quarter of a
67
pound of mushrooms, some parsley
and shallots, all chopped fine ; cook
slowly seven minutes. Sprinkle in a
tablespoonful of flour; stir until
blended then add a half-glass of
bouillon and a half-glass of white
wine. Cook a half-hour, uncovered;
add the oysters and let just come to
a boil. Serve in individual dishes.
if
if if
if
68
WITH
POTATOES
if
if
^ BURBANKS &
SELECT twelve smooth pota-
toes of medium uniform size
and bake. When cooked, make
a horizontal incision on the flat side
of each potato so as to make a cover
and dig out the inside. To the dug
out potato add cream, butter, salt,
pepper and a few drops of onion
juice and beat till light and creamy.
Scald five dozen oysters in their own
liquor; lift them out and strain the
juice. To the juice add an equal
quantity of cream; thicken with
flour worked into butter, cook until
smooth and season with salt and
pepper. Remove to the back of the
stove and add the yolks of four
eggs beaten up with a tablespoonful
of good sherry; stir until smooth
and thick, then allow to cool. Into
the potato shells put a layer of the
prepared potato, then a layer of
the sauce and over that a layer of
oysters. Put on the potato cover
and heat in the oven. Serve on a
folded napkin.
gj CACHEE ^
SEASON mashed potatoes with
butter, white pepper, salt and
a very little cream, not enough
to soften it. Strain the liquor from
the oysters and pick them over care-
fully. Make a thick cream sauce;
add the strained oyster liquor and
when boiling put in the oysters and
cook till the edges curl ; remove im-
mediately and add beaten egg,
enough to thicken it and stir till
smooth. Rinse a tin mould with
cold water and line it an inch thick
with the hot mashed potato and fill
with the oysters to within an inch
of the top. Cover with potato
pressed down evenly, then turn it
from the mould into a wire frying-
basket ; cover with beaten yolk, then
with fine bread-crumbs and plunge
in deep boiling fat till nicely
browned.
m EN BARRIERE ^
r I 1AKE a pint and a half of well-
J[ seasoned mashed potatoes and
make a miniature, smooth wall
around the inside rim of a flat bak-
ing-dish; brush over with beaten
egg and brown in the oven. Make
a sauce of the strained liquor from
a quart of oysters, a tablespoonful
of butter, a half-pint of cream, two
tablespoonfuls of flour, salt, cay-
enne and a half-teaspoonful of
mace. As it boils add the oysters
and cook till the edges crinkle.
Turn into the potato barrier and
serve.
W. SCONES sg
PEEL and boil five medium
sized potatoes; drain and
mash; seasoning with salt,
pepper and two tablespoonfuls of
72
butter; whip up with a wire egg-
beater until light and creamy. Mix
in a pint of small oysters or large
ones cut small and turn out on a
floured moulding-board; roll out a
half-inch thick and cut with a
biscuit-cutter. Brush over with
melted butter and dip in beaten egg
seasoned with pepper and salt. Fry
in a little hot olive-oil or melted
butter on a griddle. Have both
sides a rich brown.
^ SURPRISE fg
SEASON two cupfuls of mashed
potato with two tablespoonfuls
of rich cream, two of butter, a
half-teaspoonful of salt, dash of
celery salt and a little paprika ; whip
with a wire egg whip until light and
fluffy. Form into little round pats
with two oysters hidden in each.
Dip in beaten egg, seasoned, roll in
fine bread-crumbs and bake in a
hot oven; baste occasionally with
melted butter. In serving place a
sprig of parsley on each one.
if if
if
if
73
WITH
OTHER
THINGS
if if
if
W. BOULETTES ^
STRAIN the liquor from a pint
of large oysters; add a little
water and put on to boil with
a slice of onion, bit of mace and a
sprig of parsley; after it has boiled
for five minutes put in the oysters
and allow them to just come to a
boil; lift them out with a fork and
lay them flat to cool. Mix a half-
cupful of flour with two tablespoon-
fuls of butter; season highly with
salt and cayenne; add a half-cupful
of the white meat of a chicken,
cooked and chopped fine ; strain the
oyster liquor in and add enough
cream to make a thick batter; cook
for ten minutes, then remove and
cool. Dry each oyster in a napkin;
cover completely with the batter
and let dry for an hour or two;
then dip in egg and crumbs and fry
a delicate brown.
Hi CHOUCROUTE fg
PLACE in a shallow baking-
dish, alternate layers of cooked
sauerkraut and oysters, start-
ing and finishing with sauerkraut.
On top place a few strips of fat
bacon. Cook in a quick oven about
half an hour.
77
m CUTLETS ^
USE a pint of oysters and a cup-
ful of finely chopped cooked
chicken. Strain the liquor
from the oysters, wash them, pick
over carefully and chop or cut into
tiny pieces. To the strained liquor
add two tablespoonfuls of fine
cracker-crumbs, the chicken, oysters
and seasoning of pepper and salt.
Put a tablespoonful of butter in a
pan, when melted stir in a table-
spoonful of flour till smooth; add
the oyster mixture and cook three
minutes, then two eggs beaten with
a little cold water and stir for a mo-
ment longer. Remove from the fire
and spread on a buttered platter;
when cool shape into cutlets. When
ready to serve dip each cutlet in
beaten egg then in fine cracker-
crumbs and fry a light brown.
MACARONI SANDWICH
BREAK a half package of maca-
roni into short lengths and boil
in salted water twenty-five
minutes, or until tender; then hold
the dish under the cold water faucet
and gently lift and turn the maca-
roni until the outer coating of paste
is dissolved and the water is per-
fectly clear. Put a layer of maca-
roni in a shallow baking-dish and
sprinkle with salt, pepper and bits
of butter. On this put a layer of
oysters, freed from all bits of shell
and carefully cleaned; sprinkle with
cayenne, salt and grated lemon
peel; over this a second layer of
macaroni. Pour over all a small
cupful of cream, dot the top with
bits of butter and brown in a quick
oven.
3H POTPIE ^
BOIL in a pint of chicken or
veal broth an ounce of ham or
salt pork and an onion minced
fine; season with pepper, salt and
butter. Add the strained liquor
from a pint of oysters and drop in
a half-dozen dumplings; cover
closely and cook twenty minutes
without removing the cover. Add
the oysters and cook till the edges
curl. Lift out each dumpling, lay
the oysters on them and strain the
gravy over all. Sprinkle a teaspoon-
ful of minced parsley over the top.
W. QUENELLES sg
PUT a heaping tablespoonful of
fine bread-crumbs with four
tablespoonfuls of cream in a
saucepan and cook to a smooth
paste; add the breast of a cooked
fowl, ground fine through a meat
chopper, a tablespoonful of butter,
the beaten white of an egg, salt,
white pepper and a grating of nut-
meg; mix thoroughly and set away
to cool. Dry two dozen oysters on
a soft towel; season with salt and
79
pepper, roll in fine crumbs and lay
flat on a dish. Divide the force-
meat into twelve equal parts,
spread evenly on twelve oysters ; lay
the other twelve oysters on the first
dozen, pressing gently to make
them stick. Beat the yolks of two
eggs and one whole egg and season
with pepper and salt; dip the pre-
pared oysters in this, roll in bread-
crumbs, being careful to cover every
bit; place in a frying-basket, plunge
in hot fat and brown. Serve with a
brown Madeira sauce.
5H ROGNONS if?
HAVE fresh beef kidneys freed
from skin and soak an hour
in salted water. Core and cut
them in thin small slices crosswise;
put them in hot melted butter,
seasoned with paprika, salt and
lemon-juice and just heat through.
Take from the fire and arrange on
skewers alternately, with large
oysters that have been wiped dry.
Broil over a slow fire; baste with
a little of the hot seasoned butter.
Serve on a bed of hot Saratoga
chips.
W. SAUSAGES m
SCALD two dozen oysters in
their own liquor, cool and chop
fine ; mix with them five ounces
of bread-crumbs and three ounces
of finely chopped suet. Season with
80
salt, pepper and a grating of nut-
meg; bind with a beaten egg and set
away for two hours to cool and get
firm. Flour the hands and make up
into little sausage cakes and fry in
butter or hot olive-oil. Serve with
them shredded celery and brown
bread and butter.
3H SCALLOPED PIE ^
WASH a pint of fresh scallops
in cold water; drain and dry
them in a napkin. Cut a few
thin slices of fat bacon in strips,
insert the ends in a larding needle
and lard the scallops with them;
dredge with flour. Wash a quart
of large selected oysters and strain
the liquor. Line a baking-dish with
puff paste, fill with the scallops and
oysters in alternate layers, adding
generous lumps of butter rolled in
flour. Season with salt, pepper and
a dash of mace; pour over the
oyster-liquor, cover with a top crust
and bake forty minutes in a moder-
ate oven.
m VILLEROI m
CHOP the cooked breast of a
fowl and add half the
quantity of uncooked fat salt
pork, minced very fine. Mix with
these, beating smooth, a few
chopped truffles and seasoning of
pepper and salt. Lay the oysters,
the largest obtainable, on a cloth
81
and with a sharp knife inserted at
the edge, make an opening up and
down; fill with the truffle mixture.
Roll each one in flour, then dip
them in beaten egg and then in the
flour once more. Arrange smoothly
in a fry ing-basket ; plunge them in
boiling fat and fry a golden brown.
Remove, drain on a hot cloth and
serve on pieces of toast.
it it it
if
82
INDEX
RAW
PACK
Cocktail .
Epicure
In Ice Block
Relish ....
3
3
3
4
COOKED IN SHELLS
Baltimore .
Boiled in the Shell
Hot Half-shells .
7
7
8
Rare Roast
8
Remolino Hacienda
8
Steamed in Shells .
9
BROILED
Al Fresco
1 3
Blue Point Rolls
Brochettes
Deviled
Grilled .
'3
13
H
. 14
FRIED
Bachelor's Fry
Beach Nuts
Cochonnee .
Fraternity Fry
Fricassee
17
. 17
17
. 18
18
Fried
Fritters
. 19
20
Griddled .
. 20
IN THE OVEN
Baked on Toast
Boxed
25
Canapees
Careme
25
. 26
Crackle
26
Cream-bake
. 26
Escalloped
Filling for Patties
i* r<in C31SC
2 7
. 28
28
Katie's Chowder
Muffins
Omelet
Patties ....
PAGB
. 29
2 9
30
Pepper Loaf
3'
Pie ....
3 1
Ramekins .
. 32
Rookery, The
32
Sealed Package .
33
Shortcake . .
33
Smothered
34
Souffle
34
Stuffed
35
Vienna Loaf .
35
STEWS
Blazered .
39
Celeried
39
Circle O Ranch
. .39
Coddled '.'.
40
Dry Stew
. 40
Huitres a PInde
40
Maitre d' Hotel .
. 41
Olympic
4i
Panned
. 42
Providence
42
STEWS WITH MILK
A la Newburg .
45
Creamed
45
Cream Stew . '
. 46
Curried . .
46
Florodora .
. . 46
Kipling
47
Mother's Way .
47
Snowdon
48
Soup
. 48
Southern Stew
49
SALAD SPICED
Gourmet .
53
Katzenjammer Salad
53
PACK
CEufs . -54
Pickled .... 54
Saltd Tartarc . . . .54
Spanish Salad . . . 55
Spiced . . . . 55
WITH CHEESE
A 1'Ecaille .... 59
Au Fromage . . . '59
Coquilles .... 60
Czar's Own . . . .60
Orgie 6 1
Talmousc . . . . .61
Taranto . . . . 62
WITH MUSHROOMS
At the Sign of the Tankard . -65
Espagnol . . . . 65
Kabobs 66
Kromeskies .... 66
Newbcrry . . . .67
Vendome . . . 67
WITH POTATOES
Burbanks . . . . -7'
Cachee . . . . 71
En Barriere . . . .72
Scones . . . . . 72
Surprise . . . . '73
WITH OTHER THINGS
Boulettes . . . . 77
Choucroute . . .. 77
Cutlets . . . 78
Macaroni Sandwich . . 78
Potpie . . . . . 79
Quenelles . . . . -79
Rognons . . . . 80
Sausages . . . . .80
Scalloped Pie ... 8 1
Villeroi 8 1
P.*Y USE
Gaylamount
Pamphlet
Binder
CUylord Bros., Inc.
Stockton, Calif,
-r M Reo. U.S. Pat. Off.
