OYSTERS STEAMED IN THE SHELL
Place well-scrubbed shells, containing fresh oysters, in a deep agate
pan, which will fit in a kettle containing a small amount of boiling
water. Cover very closely until the shells open easily. These may be
served in the shell with hot, melted butter, in a side dish, or they
may be removed from the shell to a hot bowl and seasoned with hot
butter, salt and pepper.
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OYSTER SALAD
1 bottle Oysters--1s. 1 Lettuce--1d. Half a Lemon Mayonnaise or Salad Dressing--4d. Total Cost--1s. 5d. Strain away the liquor from a bottle of oysters; put it into a saucepan, and when it boils put in the oysters and cook for five minutes; let ... OYSTER SOUP
1 bottle Oysters--1s. 1 pint of Milk--2 1/2d. Cornflour and Vegetables 2 quarts Fish Stock--1d. Total Cost--1 s. 3 1/2 d. Time--One Hour. If there is no fish stock, use pot boilings. As this is a white soup a special saucepan must be used. Put... OYSTER SOUP
Open the oysters and strain the liquor. Put to the liquor some grated stale bread, and a little pepper and nutmeg, adding a glass of white wine. Boil the liquor with these ingredients, and then pour it scalding hot over the dish of raw oysters. This will ... OYSTER SOUP
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager. Put a veal bone to boil in one quart of water. After skimming it well, put in one pint of celery cut up very fine, two tablespoonfuls of rice, one onion, one teaspoonful of celery salt. Le... OYSTER STEW
Rinse a stew-pan with cold water, then put in 1 pint of milk and let come to a boil. Heat 15 oysters in a little oyster liquor a few minutes, until the oysters curl up around the edges, then add the oysters to one-half the hot milk, add a large tablespoon... OYSTER STEW
1 bottle Oysters--1s. 1 oz. Butter--1d. 1/2 pint Milk 1/2 oz. Flour--1d. Pepper, Salt, and Lemon Juice--1/2d. Total Cost--1s. 2 1/2 d. Time--5 Minutes Make a sauce by directions given, using a little of the oyster liquor mixed with the milk;... OYSTER STEW. MRS. J. ED. THOMAS.
Wash one quart oysters and place on the fire. When they boil, add one quart of boiling milk, and season with salt, pepper, and plenty of butter. Serve with crackers or toast. ... OYSTER-SAUCE
Make some rich puff-paste, and bake it in very small tin patty pans. When cool, turn them out upon a large dish. Stew some large fresh oysters with a few cloves, a little mace and nutmeg, some yolk of egg boiled hard and grated, a little butter, and as mu... Oysters a la Marechale
Stew very gently in four ounces of butter some thinly sliced truffles and mushrooms. After cooking ten minutes add salt, white pepper, cayenne and mace. Stir in four large tablespoonfuls of flour and mix well together while it thickens. Put in the liquor ... Oysters a la Toulonaise.
Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and peppercorns. Pour over 1 cup of stock an... OYSTERS AND BACON
1 doz. Large Oysters--6d. 3 Rashers Bacon Pepper, Salt and Lime Juice--3d. Total Cost--9d. Time--10 Minutes. Mix some pepper, salt, and lemon juice together, and lay oysters in this. The bacon should be cut very thin, and then into strips about ... OYSTERS AND MACARONI
2 oz. Macaroni--1 1/2d. 1 bottle Oysters--1s. 1 gill Milk or Melted Butter Sauce--1d. Cayenne Salt Bread Crumbs--1d. Total Cost--1s. 31/2 d. Time--Half an Hour. Boil the macaroni in the oyster liquor or in weak stock till quite soft. Rub a... OYSTERS AND POTATOES
1 bottle Oysters--1s. 4 Cold Potatoes--1d. 1 Egg--1d. 2 oz. Flour Pepper and Salt--1/2d. Total Cost--1s. 21/2 d. Time--20 Minutes. Mash the potatoes and make them into a paste with the flour and egg, roll out and cut into small pieces. Seaso... OYSTERS ON TOAST. MRS. JOHN KISHLER.
Toast and butter a few slices of bread; lay them in a shallow dish. Put the liquor from the oysters on to heat; add salt, pepper, and thicken with a little flour. Just before this boils add the oysters. Let it all boil up once, and pour over the toast. ... OYSTERS STEAMED IN THE SHELL
Place well-scrubbed shells, containing fresh oysters, in a deep agate pan, which will fit in a kettle containing a small amount of boiling water. Cover very closely until the shells open easily. These may be served in the shell with hot, melted butter, in... PAINS PERDUS
Simmer the rice in milk till it is tender, sweeten it, and add, for a medium-sized mold, the yolks of two eggs. Let it thicken a little, and stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn it out when it has well set, and decorate ... PALESTINE SALAD.
Take a dozen fine Jerusalem artichokes, boil till tender, let the water strain off, and when cold cut them in quarters, and pour over a fine salad mixture; the artichokes should lay in the sauce half an hour before serving. This salad is a very refreshing... Palestine Soup
Slice two or three Jerusalem artichokes and place in two quarts of boiling water. Cook for one and one-half hours. Then rub the artichokes through a colander and add to them one pint of the water in which they were boiled. Stir in two tablespoonfuls of fl... PALESTINE SOUP
Three pounds of Jerusalem artichokes, two quarts of stock, one onion, one turnip, one head of celery, pepper and salt to taste. Peel and cut the vegetables into slices and boil them in stock until tender, then rub through a hair sieve. Beat the yolks of t... PALESTINE SOUP.
Stew a knuckle of veal, and a calf's foot, and one pound of _chorissa_, and a large fowl, in four quarts of water, add a piece of fresh lemon peel, six Jerusalem artichokes, a bunch of sweet herbs, a little salt and white pepper, and a little nutmeg, and ... PAN BROILING OR FRYING
The rules for roasting meat apply to broiling, except that instead of cooking in the oven it is quickly browned, first on one side and then on other, over hot coals or directly under a gas flame, turning every minute until done. Meat an inch and one-half ... PAN ROAST BEEF
Take a piece of cross-rib or shoulder, about two and one-half to three pounds, put in a small frying-pan with very little fat; have the pan very hot, let the meat brown on all sides, turning it continually until all sides are done, which will require thir... Panada of Beef
Cut any cold left-over steak into thin slices, and cut these slices into bits one inch long. Put one quart of flour in a bowl, and add to it one cupful of chopped uncooked suet. Chop the suet and flour together for a minute, add a level teaspoonful of sal... PANCAKES FOR CHILDREN.
Take a pint of finely grated bread crumbs, simmer in a little milk and water, flavour with cinnamon or lemon peel grated, add a couple of beaten eggs, and sweeten to taste, drop a small quantity into the pan and fry like pancakes. ... PANCAKES.
Mix a light batter of eggs with flour and milk or water, fry in boiling butter or clarified suet; they may be fried without butter or fat, by putting more eggs and a little cream, the pan must be very dry and clean; those fried without butter are very del... PANNED OYSTERS
Aunt Sarah always prepared oysters in this manner to serve roast turkey. At the very last minute, when the dinner was ready to be served, she placed 50 freshly-opened oysters, with their liquor, in a stew-pan over a hot fire. The minute they were heated t... PANNÉE OYSTERS
From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager. Frog legs must be first salted and then dipped in a batter made of cracker dust and beaten eggs. Fry them in sweet table butter until they are a golden brown color. The batter retains their swee... PAPRIKA CARP
Slice and salt three pounds of carp. Steam four sliced onions with one cup of water, to which has been added one teaspoon of paprika, add the sliced carp and cook very slowly until the fish is done. ...