Choose the finest and largest oysters, being careful to see that no par- ticles of shell remain among the oysters. Dry with a clean linen cloth ; sprinkle pepper and salt over them, and roll in finely-sifted cracker. Put on a gridiron over a bright quick fire, and as soon as they plump, plunge each one into a bowl of melted butter ; place on a hot dish and garnish with curled parsley. ROASTED OYSTERS. Take oysters in the shell ; wash the shells nicely and place them on a bed of hot coals ; as soon as they begin to open they are sufficiently done. Remove the upper shell, and serve the oysters in the lower shell ; pour a little melted butter over each one and serve. OYSTERS ROASTED. Select large oysters in the shell, and put them with the rounded side down upon a gridiron over a sharp fire. They will roast in a few minutes. Serve in the shell, w^ith coffee, bread, butter, and pickled cauliflower. OYSTERS SAUTE. Take as many oysters as you desire using ; chop fine ; to each dozen add one tablespoonful of butter, two of fine cracker dust, salt and pepper to taste • let them be well drained ; season and roll in the dust. Have the butter very hot, filling the bottom of the frying pan; fry the oysters a pretty brown, but do not let them burn. Serve on hot toast. STEAMED OYSTERS. Choose the best oysters ; place in a vegetable dish ; season well with salt pepper and butter. Steam over boiling water, where they should re- main until they begin to curl. 94 TWENTIETH CENTURY HOME COOK BOOK. OYSTERS A LA CREME. Wash the oysters from the Hquor ; place them in a saucepan ; season with salt, pepper, very little butter; when the edges of the oysters are curled, dust with little flour. Have ready some hot cream (not boiled), about one pint of thick cream is sufficient for quart of oysters. When oysters are done, add to them the cream, and pour over slices of toasted bread✪ Oysters A La Creme. Serve at once, and very hot. BROILED OYSTERS A LA CREME. One pint of fine oysters, one small tablespoon of butter, one egg, finely- powdered cracker, very little flour ; beat the egg ; season the 03'ster with pepper and salt. When the oysters have been well drained dip each one in the egg, and roll in crumbs and broil over a brisk fire ; scald the milk ; mix a little cold water with the flour, having it smooth, and add it to the milk. As soon as the milk comes to a boil, pour it over the oysters and serve very hot. DELMONICO'S RECEIPT FOR OYSTER STEW. Take one quart of liquid oysters ; put the liquor (a teacupful for three) in a stewpan ; add half as much more water, salt, good bit of pepper, tea- spoonful of rolled crackers for each. Put on the stove and let it boil ; have your oysters ready in a bowl ; the moment it begins to boil, pour in all your oysters — say ten for each person. Now watch carefull}'. As soon as it begins to boil, take out your watch, count just thirty seconds ; take your oysters from the stove ; have a large dish ready with one and a half table- spoons of cold milk for each person • pour your stew on this milk and serve immediately. Never boil an oyster in milk. SCALLOPED OYSTERS. Drain the oysters ; butter the dish in which you expect to bake them ; scatter cracker crumbs, well seasoned with pepper and salt; then drop in a few pieces of butter, next a layer of oysters, then a layer of cracker crumbs, again bits of butter ; continue this until the dish is filled — the last layer should be crackers. Strain the oyster liquor✪ Scalloped Oysters — pour on the top. — Jtfrs. B. Ferguson. CHAPTER VIII. MEAT'S. GENERAL REMARKS ON SELECTING, PREPARING, COOKING AND CURING MEATS. When necessary to wash meats, it should be done as hurriedly as possi- ble, as the water will extract the juices of the meat. Beef, when just cut from a quarter, should not be washed : it is only necessary to wipe it with a clean, dry cloth.

AI-modernized reading of the original text

Choose the finest and largest oysters, being careful to see that no particles of shell remain among the oysters. Dry with a clean linen cloth ; sprinkle pepper and salt over them, and roll in finely-sifted cracker. Put on a gridiron over a bright quick fire, and as soon as they plump, plunge each one into a bowl of melted butter ; place on a hot dish and garnish with curled parsley. ROASTED OYSTERS. Take oysters in the shell ; wash the shells nicely and place them on a bed of hot coals ; as soon as they begin to open they are sufficiently done. Remove the upper shell, and serve the oysters in the lower shell ; pour a little melted butter over each one and serve. OYSTERS ROASTED. Select large oysters in the shell, and put them with the rounded side down upon a gridiron over a sharp fire. They will roast in a few minutes. Serve in the shell, w^ith coffee, bread, butter, and pickled cauliflower. OYSTERS SAUTE. Take as many oysters as you desire using ; chop fine ; to each dozen add one tablespoonful of butter, two of fine cracker dust, salt and pepper to taste • let them be well drained ; season and roll in the dust. Have the butter very hot, filling the bottom of the frying pan; fry the oysters a pretty brown, but do not let them burn. Serve on hot toast. STEAMED OYSTERS. Choose the best oysters ; place in a vegetable dish ; season well with salt pepper and butter. Steam over boiling water, where they should remain until they begin to curl. OYSTERS A LA CREME. Wash the oysters from the Hquor ; place them in a saucepan ; season with salt, pepper, very little butter; when the edges of the oysters are curled, dust with little flour. Have ready some hot cream (not boiled), about one pint of thick cream is sufficient for quart of oysters. When oysters are done, add to them the cream, and pour over slices of toasted bread. Serve at once, and very hot. BROILED OYSTERS A LA CREME. One pint of fine oysters, one small tablespoon of butter, one egg, finely-powdered cracker, very little flour ; beat the egg ; season the 03'ster with pepper and salt. When the oysters have been well drained dip each one in the egg, and roll in crumbs and broil over a brisk fire ; scald the milk ; mix a little cold water with the flour, having it smooth, and add it to the milk. As soon as the milk comes to a boil, pour it over the oysters and serve very hot. DELMONICO'S RECEIPT FOR OYSTER STEW. Take one quart of liquid oysters ; put the liquor (a teacupful for three) in a stewpan ; add half as much more water, salt, good bit of pepper, teaspoonful of rolled crackers for each. Put on the stove and let it boil ; have your oysters ready in a bowl ; the moment it begins to boil, pour in all your oysters — say ten for each person. Now watch carefully. As soon as it begins to boil, take out your watch, count just thirty seconds ; take your oysters from the stove ; have a large dish ready with one and a half tablespoons of cold milk for each person • pour your stew on this milk and serve immediately. Never boil an oyster in milk. SCALLOPED OYSTERS. Drain the oysters ; butter the dish in which you expect to bake them ; scatter cracker crumbs, well seasoned with pepper and salt; then drop in a few pieces of butter, next a layer of oysters, then a layer of cracker crumbs, again bits of butter ; continue this until the dish is filled — the last layer should be crackers. Strain the oyster liquor — pour on the top. — Mrs. B. Ferguson. CHAPTER VIII. GENERAL REMARKS ON SELECTING, PREPARING, COOKING AND CURING MEATS. When necessary to wash meats, it should be done as hurriedly as possible, as the water will extract the juices of the meat. Beef, when just cut from a quarter, should not be washed : it is only necessary to wipe it with a clean, dry cloth.

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Oysters A La CremeScalloped Oysters

Twentieth century home cook book