Note. — The exercise of judgment is required to have the sauces for such pat- ties as are made by filling pastry sheila as above of just the right thickness not to run out and leave the oysters bare and dry inside, and yet not so thick as to make the mixture a lump of paste. The addition of the juicy oysters to the sauce often thins it down to a degree that is a source of disappointment to an inex- perienced person. Moreover, the addi- tion of yolks of eggs to the yellow kind will not thicken them unless the boiling be stopped immediately after. 330— Oyster Patties, Household Style. Provide 12 deep tin patty pans hold- ing each iibout ^ cup; 1 cupful oysters. 1 cup milk. 1 large tablespoon flour✪ Oyster Patties - White. Butter size of a walnut. Pepper and salt. 1 pound short pie paste. Boil the milk, thicken it with the flour mixed up with a little milk cold, add a little salt and the butter and beat until the butter is melted. Roll out the common pie paste very thin, cut out with a large biscuit cutter and line the patty pans, put a few raw oysters in each, sprinkle with pepper and salt, nearly fill with the thick white sauce previously made, cut out more flats from the sheet of paste and put them on as lids. Brush over with mixed yolk of e£g and water and bake. Serve hot with a sprig of parsley on top for ornament. Cost of material — from IJ- to 2 cents each, according to size and richness. 331— Oyster Soup— Common Lunch. To make to order have ready Bomo boiling milk and serve iu a bowl. 96 SAN FRANCISCO HOTEL GAZETIES 1 pint milk. 6 oysters scalded in tbeir own liquor✪ Oyster Soup - Common Lunch, and the liquor strained ii;o the bowl first. Crackers and table sauces go free. Price in restaurants 15c. Cost of materi ' — Oysters 5, milk 3, table extras 3; 11 cents. 332— Oyster Soup— Good Hotel, 1 quart "solid meat'* oysters. 1 quart clear soup stock. 1 quart railk. Baiter size of an egg. 1 teaspoon each of salt and pepper. 2 heaping tablespoons crushed oyster crackers✪ Oyster Soup - Good Hotel. The stock is used on the principle that the liquor that meat has been boiled in is better than water. It should be chick- en or veal broth plightly seasoned with celery and parsley and other vegetables, and should be taken from the top, clear without sediment. •The thinp;s to be guarded against are, not to get the milk curdled by boiling it with the oysters, and to avoid having the scum from the oyster liquor floating on top of the soup. To get out of the trouble shiftless cooks sometimes throw the liquor away and wash off the oysters; ot course that makes the soup poor. Half an hou^ before dinnertime set %;he quart of stock on the range in one saucepan and the milk in another. Pour the oysters into a colander set in another saucepan on the table and when the soup stock boils pour a few ladlefuls into the oysters, stir them and let them drain. Then set the oyster liquor thus ob tained over the fire, when it boils skim it, then strain it into the soup stock. Next throw in the oysters and when they be- gin to shrink, showing they are fairly hot through take the vessel from the fire. Stir in the rolled crackers, (not cracker meal from the barrel,) the salt, pepper and butter, then at last add the boiling milk and pour the soup into the tureen. Sprinkle a little chopped parsley over the top.

AI-modernized reading of the original text

Note. — The exercise of judgment is required to have the sauces for such patties as are made by filling pastry shells as above of just the right thickness not to run out and leave the oysters bare and dry inside, and yet not so thick as to make the mixture a lump of paste. The addition of the juicy oysters to the sauce often thins it down to a degree that is a source of disappointment to an inexperienced person. Moreover, the addition of yolks of eggs to the yellow kind will not thicken them unless the boiling be stopped immediately after. 330— Oyster Patties, Household Style. Provide 12 deep tin patty pans holding each about ^ cup; 1 cupful oysters. 1 cup milk. 1 large tablespoon flour. Butter size of a walnut. Pepper and salt. 1 pound short pie paste. Boil the milk, thicken it with the flour mixed up with a little milk cold, add a little salt and the butter and beat until the butter is melted. Roll out the common pie paste very thin, cut out with a large biscuit cutter and line the patty pans, put a few raw oysters in each, sprinkle with pepper and salt, nearly fill with the thick white sauce previously made, cut out more flats from the sheet of paste and put them on as lids. Brush over with mixed yolk of egg and water and bake. Serve hot with a sprig of parsley on top for ornament. Cost of material — from IJ- to 2 cents each, according to size and richness. 331— Oyster Soup— Common Lunch. To make to order have ready some boiling milk and serve iu a bowl. 1 pint milk. 6 oysters scalded in tbeir own liquor, and the liquor strained ii;o the bowl first. Crackers and table sauces go free. Price in restaurants 15c. Cost of material — Oysters 5, milk 3, table extras 3; 11 cents. 332— Oyster Soup— Good Hotel, 1 quart "solid meat'* oysters. 1 quart clear soup stock. 1 quart milk. Baiter size of an egg. 1 teaspoon each of salt and pepper. 2 heaping tablespoons crushed oyster crackers. The stock is used on the principle that the liquor that meat has been boiled in is better than water. It should be chicken or veal broth plightly seasoned with celery and parsley and other vegetables, and should be taken from the top, clear without sediment. The things to be guarded against are, not to get the milk curdled by boiling it with the oysters, and to avoid having the scum from the oyster liquor floating on top of the soup. To get out of the trouble shiftless cooks sometimes throw the liquor away and wash off the oysters; ot course that makes the soup poor. Half an hou^ before dinnertime set the quart of stock on the range in one saucepan and the milk in another. Pour the oysters into a colander set in another saucepan on the table and when the soup stock boils pour a few ladlefuls into the oysters, stir them and let them drain. Then set the oyster liquor thus obtained over the fire, when it boils skim it, then strain it into the soup stock. Next throw in the oysters and when they begin to shrink, showing they are fairly hot through take the vessel from the fire. Stir in the rolled crackers, (not cracker meal from the barrel,) the salt, pepper and butter, then at last add the boiling milk and pour the soup into the tureen. Sprinkle a little chopped parsley over the top.

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Oyster Patties - WhiteOyster Patties - YellowOyster Patties, Household StyleOyster Soup - Common LunchOyster Soup - Good Hotel

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