BOSTON OYSTER PIE.— Pick off the shells of 3 pts. of oys. ters; put them into a stewpan with barely enough liquor to keep from burning; season with salt, pepper and butter; add a little cream dr milk, and 1 or 2 crackers, rolled fine✪ Boston Oyster Pie. Let simmer. Have ready a baked upper and lower crust. Pour in the filling, place on the upper crust, and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. PIGS IN A BLANKET — Bake 1 pt. oysters, larger ones for frying. Slice as thin as possible some breakfast bacon. Dip each oyster into tgg and bread crumbs✪ Pigs in a Blanket, and wrap each oyster in a slice of the bacon, confined with a toothpick. Then drop in boiling lard. Serve hot, with toothpick removed. — Mrs. David Harvey, 1449, S. State St., Chicago, 111. POULETTE OYSTERS.— Pick over 1 pt. of oysters, heat in their own liquor, skim, drain, and keep warm. Put ^ cup of liquor into saucepan, melt 1 ta'blespoon of butter, add 1 tablespoon of flour, then ^ cup of hot cream; beat 2 eggs, add ^4 cup of cream, then the hot liquor, and the oysters. Season with salt and pepper. Ser^'-e garnished with toast-points or puflF paste. — Eloise Jennings, Winnetka, 111. OYSTER RAREBIT.— Clean and remove tlie hard muscle from J4 or a pt. of oysters, parboil them in their own liquor until 246 FISH their edges curl; remove to a hot bowl. Put 1 tablespoon of but- ter and Yi lb. of grated cheese, 1 saltspoon of salt and a fe^v grains of cayenne into a dish. While the butter is melting, beat 2 eggs, slowly, and add the oyster liquor✪ Oyster Rarebit; mix this gradually to the melted cheese, add the- oysters and turn at once over hot toast. — Mrs. C J. Jeffries, Winnetka, 111. ROAST OYSTERS IN THE SHELL.— Prepare the oysters as for steaming, then roast them over a clear fire with the large shell down. Two minutes after the shells are open the oysters are done. Take up quickly, and serve in the shells on a hot platter, with salt, pep|)er, and butter to taste. — Mrs, C. J. Jeffries, Winnetka, 111. OYSTER ROLLS.— Pour 2 drops of essence of anchovy on each oyster, 4 drops of lemon, a little cayenne pepper, and roll each oyster in a slice of thin bacon✪ Oyster Rolls. When rolled enough, skewer, and frj' them. When done, take each roll and place it on a fried crou- ton. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. ST. BERNARD OYSTERS.— Fry oysters in the usual way and pour over them the following: Brown-sauce; brown 1 table- spoon of butter, add 1 tablespoon of flour, brown again, add gradu-- ally 1 cup of stock, a little salt, pepper, parsley, minced fine, and a few drops of onion juice. — Eloise Jennings, Winnetka, III, OYSTER SAUTES.— Drain the liquor from 1 doz. large oys- ters, butter the chafing-dish, and when very hot place the oysters in single layers. When brown on one side turn and brown the other side; while cooking keep adding a little butter. This, with the Juice of the oysters, forms a skin. Season with pepper and salt✪ Oyster Sautes. and w^hen browned, serve oysters and the browned skin very hot. — Mrs. C. J. Jeffries, Winnetka, 111.

AI-modernized reading of the original text

BOSTON OYSTER PIE.— Pick off the shells of 3 pts. of oys. ters; put them into a stewpan with barely enough liquor to keep from burning; season with salt, pepper and butter; add a little cream or milk, and 1 or 2 crackers, rolled fine. Let simmer. Have ready a baked upper and lower crust. Pour in the filling, place on the upper crust, and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. PIGS IN A BLANKET — Bake 1 pt. oysters, larger ones for frying. Slice as thin as possible some breakfast bacon. Dip each oyster into egg and bread crumbs, and wrap each oyster in a slice of the bacon, confined with a toothpick. Then drop in boiling lard. Serve hot, with toothpick removed. — Mrs. David Harvey, 1449, S. State St., Chicago, 111. POULETTE OYSTERS.— Pick over 1 pt. of oysters, heat in their own liquor, skim, drain, and keep warm. Put ^ cup of liquor into saucepan, melt 1 ta'blespoon of butter, add 1 tablespoon of flour, then ^ cup of hot cream; beat 2 eggs, add ^4 cup of cream, then the hot liquor, and the oysters. Season with salt and pepper. Serve garnished with toast-points or puflF paste. — Eloise Jennings, Winnetka, 111. OYSTER RAREBIT.— Clean and remove the hard muscle from J4 or a pt. of oysters, parboil them in their own liquor until their edges curl; remove to a hot bowl. Put 1 tablespoon of butter and Yi lb. of grated cheese, 1 saltspoon of salt and a few grains of cayenne into a dish. While the butter is melting, beat 2 eggs, slowly, and add the oyster liquor; mix this gradually to the melted cheese, add the- oysters and turn at once over hot toast. — Mrs. C J. Jeffries, Winnetka, 111. ROAST OYSTERS IN THE SHELL.— Prepare the oysters as for steaming, then roast them over a clear fire with the large shell down. Two minutes after the shells are open the oysters are done. Take up quickly, and serve in the shells on a hot platter, with salt, pepper, and butter to taste. — Mrs, C. J. Jeffries, Winnetka, OYSTER ROLLS.— Pour 2 drops of essence of anchovy on each oyster, 4 drops of lemon, a little cayenne pepper, and roll each oyster in a slice of thin bacon. When rolled enough, skewer, and frj' them. When done, take each roll and place it on a fried crouton. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. ST. BERNARD OYSTERS.— Fry oysters in the usual way and pour over them the following: Brown-sauce; brown 1 tablespoon of butter, add 1 tablespoon of flour, brown again, add gradually 1 cup of stock, a little salt, pepper, parsley, minced fine, and a few drops of onion juice. — Eloise Jennings, Winnetka, III, OYSTER SAUTES.— Drain the liquor from 1 doz. large oysters, butter the chafing-dish, and when very hot place the oysters in single layers. When brown on one side turn and brown the other side; while cooking keep adding a little butter. This, with the Juice of the oysters, forms a skin. Season with pepper and salt. and when browned, serve oysters and the browned skin very hot. — Mrs. C. J. Jeffries, Winnetka, 111.

Records on this page

Boston Oyster PiePoullette OystersPigs in a BlanketOyster RarebitSt. Bernard OystersOysters and TripeOyster RollsBaked PikeOyster Sautes

The Cook County cook book