SCALLOPED OYSTERS.— Take equal quantities of oysters and cracker crumbs. Season the cracker crumbs well with pepper and salt. Have oysters all cleaned and picked free from shell, and dip Tnto the crumbs. To 1 qt. each of crumbs and oysters, add 1^^ pts. of milk, stirring whole, together with J^ cup of melted butter (less will do); stir thoroughly together, and spread a few pow- dered crumbs. — Mrs. A. E. ^^ouland, 1506 S. 4th Ave.. Ma>-^vood. 111. OYSTERS IN THE SHELL.— Wash the shell, and put them on hot coals, or upon the top of a hot stove, or bake them in a hot COOK COUNTY COOK BOOK 247 oven; open shells with an oyster knife, taking care to loose none of the liquor, and serve quickly on hot plates with toast; oysters may be steamed in the shells, and are excellent eaten in the same manner. — Mrs. E. P. Hamilton, 3415 Vernon Ave., Chicago, 111. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES. — Cut oblong cavity in top of biscuit, remove top care- fully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of but- ter on top. Place in a covered pan, and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables or meats may also be used. — Mrs. Conklin, 914 N, 5th Ave., May- wood, 111. STEAMED OYSTERS.— Wash and drain a pt. of oysters, place in a basin, then in a steamer, and steam until they begin to curl. In a tureen put J4 cup of melted butter, salt and pepper, add the oysters and the liquor made by steaming. — Eloise Jennings, Winnetka, 111. OYSTERS AND TRIPE.— 25 fat oysters, 1 small onion, H Pt. of milk, Yi a teaspoon of salt, 1 lb. of honeycomb tripe, 1 table- spoon of butter, 1 tablespoon of flour, 1 saltspoon of white pepper✪ Oysters and Tripe. The tripe must be boiled until perfectly tender, and cut into nar- row strips or dice. Put the butter into a saucepan; add the onion, chopped; cover the saucepan, and cook until the onion is soft, not brown; add the flour, mix, add the milk, stir until boiling, and add the tripe and oysters. When the oysters are thoroughly cooked, so that the gills are curled, add the salt and pepper, and serve at once. — Mrs. Geo. T. Brodo, 3616 Ellis Park, Chicago, 111. NEW WAY OF PREPARING OYSTERS.— Put 2 doz. oys- ters in a large dish, take a small ibunch of parsley, chopped fine, a little lemon rind, grated, ^ a nutmeg, grated, and the crumbs of a stale French roll, also grated; have these all well incorporated, add- ing a little cayenne pepper. Have ready the yolks of 3 fresh eggs, beaten to a foam; dip each oyster separately into the eggs, and roll them in the bread crumbs, until they are well covered; melt J4 lb. of butter ✪ New Way of Preparing Oysters in a pan, and put them in, and turn constantly, until they 248 FISH have a thrown, crusty appearance. Serve with celery salt, and thin • slices of graham bread. — Mrs. Clara Browder, 3849 S. State St., Chi- cgo, 111. BAKED PICKEREL, WITH SOUR CREAM.— Cut the fish in suitable pieces, put into frying-pan. Put over it 2 bay leaves, 1 onion, cut fine, salt, 2 oz. of butter, 1 cup sour cream✪ Baked Pickerel with Sour Cream, and let bake 20 minutes in hot oven. — Mrs. Frank Brown, 615 W. 47th Place, Chicago, 111.

AI-modernized reading of the original text

SCALLOPED OYSTERS.— Take equal quantities of oysters and cracker crumbs. Season the cracker crumbs well with pepper and salt. Have oysters all cleaned and picked free from shell, and dip Tnto the crumbs. To 1 qt. each of crumbs and oysters, add 1^^ pts. of milk, stirring whole, together with J^ cup of melted butter (less will do); stir thoroughly together, and spread a few powdered crumbs. — Mrs. A. E. Mouland, 1506 S. 4th Ave., Maywood, 111. OYSTERS IN THE SHELL.— Wash the shell, and put them on hot coals, or upon the top of a hot stove, or bake them in a hot oven; open shells with an oyster knife, taking care to loose none of the liquor, and serve quickly on hot plates with toast; oysters may be steamed in the shells, and are excellent eaten in the same manner. — Mrs. E. P. Hamilton, 3415 Vernon Ave., Chicago, 111. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES. — Cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan, and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables or meats may also be used. — Mrs. Conklin, 914 N, 5th Ave., Maywood, 111. STEAMED OYSTERS.— Wash and drain a pt. of oysters, place in a basin, then in a steamer, and steam until they begin to curl. In a tureen put J4 cup of melted butter, salt and pepper, add the oysters and the liquor made by steaming. — Eloise Jennings, Winnetka, 111. OYSTERS AND TRIPE.— 25 fat oysters, 1 small onion, H Pt. of milk, Yi a teaspoon of salt, 1 lb. of honeycomb tripe, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of white pepper. The tripe must be boiled until perfectly tender, and cut into narrow strips or dice. Put the butter into a saucepan; add the onion, chopped; cover the saucepan, and cook until the onion is soft, not brown; add the flour, mix, add the milk, stir until boiling, and add the tripe and oysters. When the oysters are thoroughly cooked, so that the gills are curled, add the salt and pepper, and serve at once. — Mrs. Geo. T. Brodo, 3616 Ellis Park, Chicago, 111. NEW WAY OF PREPARING OYSTERS.— Put 2 doz. oysters in a large dish, take a small bunch of parsley, chopped fine, a little lemon rind, grated, ^ a nutmeg, grated, and the crumbs of a stale French roll, also grated; have these all well incorporated, adding a little cayenne pepper. Have ready the yolks of 3 fresh eggs, beaten to a foam; dip each oyster separately into the eggs, and roll them in the bread crumbs, until they are well covered; melt J4 lb. of butter in a pan, and put them in, and turn constantly, until they have a brown, crusty appearance. Serve with celery salt, and thin • slices of graham bread. — Mrs. Clara Browder, 3849 S. State St., Chicago, 111. BAKED PICKEREL, WITH SOUR CREAM.— Cut the fish in suitable pieces, put into frying-pan. Put over it 2 bay leaves, 1 onion, cut fine, salt, 2 oz. of butter, 1 cup sour cream, and let bake 20 minutes in hot oven. — Mrs. Frank Brown, 615 W. 47th Place, Chicago, 111.

Records on this page

Oysters and TripeBaked PikeScalloped OystersShredded Wheat Oyster, Meat or Vegetable PattiesSteamed OystersNew Way of Preparing OystersBaked Pickerel with Sour Cream

The Cook County cook book