Pick over and wash 1 quart oysters. Scald 1 pint milk✪ Stewed Oysters.
Strain, boil and skim oyster liquor; when clear add oysters.
Cook till oysters are plump and well ruffled; take from fire,
add hot milk, salt and pepper.
If desired thicker, rub together 1 tablespoon each of butter
and flour; add to milk and stir until smooth. This may be
varied iby addition of a little chopped celery or onion.
LITTLE PIGS IN BLANKETS.
Season large oysters and cut very thin slices of bacon, about
2 or 3 inches✪ Little Pigs in Blankets; wrap the oysters in bacon and fasten with
small wooden toothpicks and cook a nice brown. Serve with
picks in them. — Mrs. D. Y. Cooper.
SCALLOPED OYSTERS.
Pick, wash and drain 1 solid quart oysters. Put in layers
in baking-dish, alternating with dry bread or cracker crumbs
20 OYSTERS
and seasoning. When dish is filled add strained oyster
liquor and sufficient milk to moisten. Cover with crumbs,
add 1 tablespoon butter✪ Scalloped Oysters in bits and bake % hour in hot oven.
FRIED OYSTERS.
Select largest and finest oysters. Drain and wipe them
by spreading upon cloth, laying another over them, pressing
lightly. Roll each in beaten egg, then in cracker crumbs
with which has been mixed a very little pepper. Fry in
mixture of equal parts of lard and butter.
OYSTER PIE.
One quart oysters, drained ; pepper, salt and butter to taste.
1 quart flour, 2 tablespoons lard, 1 tablespoon salt✪ Oyster Pie ; mix with
water for pie crust. Butter plate ; fill with oysters, seasoned.
Put over a crust and bake.
OYSTERS ON TOAST.
Toast and butter the bread. Wipe sufficient oysters to
cover the bread, lay them on the slices, season with salt,
pepper and a bit of butter✪ Oysters on Toast. Put in a very hot oven until the
edges of the oysters curl. Have prepared a rich cream
sauce, which pour over the oysters and serve hot. — Mrs. C. 0.
Fountain.
OYSTERS CREAMED IN PEPPERS.
Heat a quart of oysters to boiling point. Drain and make
sauce with oyster liquor, cream, flour, butter, salt✪ Oysters Creamed in Peppers and pepper ;
add oysters ; cut around stems of red or green peppers (bell
peppers) ; remove steins and seeds. Turn oysters into these
cases; sprinkle with buttered cracker crumbs and brown in
oven.
MEATS
FOUND IN AN OLD COOK BOOK.
These couplets were found in the front of an old hand-
written cook-book. They are interesting and true enough to
be preserved :
Always have lobster sauce with salmon,
And put mint sauce your roasted lamb on.
Veal cutlets dip in egg and bread-crumb ;
Fry till you see a brownish red come.
Grate Gruyere cheese on macaroni,
Make the top crisp but not too bony.
In dressing salad, mind this law :
With two hard yolks use one that's raw.
Roast veal with rich stock gravy serve,
And pickled mushrooms, too, observe.
Roast pork sans apple sauce, past doubt,
Is "Hamlet" with the "Prince" left out!
Your mutton chops with paper cover,
And make them amber brown all over.
Broil lightly your beefsteak — to fry it
Argues contempt of Christian diet.
Buy stall-fed pigeons. When you've got them,
The way to cook them is to pot them.
Wood-grouse are dry when gumps have
marred them.
Before you roast them always lard them.
To roast spring chickens is to spoil them ;
Just split them down the back and broil them.
It gives true epicures the vapors
To see boiled mutton without capers.
Boiled turkey, gourmands know, of course,
Is exquisite with celery sauce.
The cook deserves a hearty cuffing
Page 8 · 7 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pick over and wash 1 quart oysters. Scald 1 pint milk. Strain, boil and skim oyster liquor; when clear add oysters. Cook till oysters are plump and well ruffled; take from fire, add hot milk, salt and pepper.
If desired thicker, rub together 1 tablespoon each of butter and flour; add to milk and stir until smooth. This may be varied by addition of a little chopped celery or onion.
LITTLE PIGS IN BLANKETS.
Season large oysters and cut very thin slices of bacon, about 2 or 3 inches; wrap the oysters in bacon and fasten with small wooden toothpicks and cook a nice brown. Serve with picks in them. — Mrs. D. Y. Cooper.
SCALLOPED OYSTERS.
Pick, wash and drain 1 solid quart oysters. Put in layers in baking-dish, alternating with dry bread or cracker crumbs
20 OYSTERS
and seasoning. When dish is filled add strained oyster liquor and sufficient milk to moisten. Cover with crumbs, add 1 tablespoon butter in bits and bake % hour in hot oven.
FRIED OYSTERS.
Select largest and finest oysters. Drain and wipe them by spreading upon cloth, laying another over them, pressing lightly. Roll each in beaten egg, then in cracker crumbs with which has been mixed a very little pepper. Fry in mixture of equal parts of lard and butter.
OYSTER PIE.
One quart oysters, drained ; pepper, salt and butter to taste. 1 quart flour, 2 tablespoons lard, 1 tablespoon salt ; mix with water for pie crust. Butter plate ; fill with oysters, seasoned. Put over a crust and bake.
OYSTERS ON TOAST.
Toast and butter the bread. Wipe sufficient oysters to cover the bread, lay them on the slices, season with salt, pepper and a bit of butter. Put in a very hot oven until the edges of the oysters curl. Have prepared a rich cream sauce, which pour over the oysters and serve hot. — Mrs. C. 0. Fountain.
OYSTERS CREAMED IN PEPPERS.
Heat a quart of oysters to boiling point. Drain and make sauce with oyster liquor, cream, flour, butter, salt and pepper ; add oysters ; cut around stems of red or green peppers (bell peppers) ; remove steins and seeds. Turn oysters into these cases; sprinkle with buttered cracker crumbs and brown in oven.
FOUND IN AN OLD COOK BOOK.
These couplets were found in the front of an old handwritten cook-book. They are interesting and true enough to be preserved :
Always have lobster sauce with salmon, And put mint sauce your roasted lamb on.
Veal cutlets dip in egg and bread-crumb ; Fry till you see a brownish red come.
Grate Gruyere cheese on macaroni, Make the top crisp but not too bony.
In dressing salad, mind this law :
With two hard yolks use one that's raw.
Roast veal with rich stock gravy serve, And pickled mushrooms, too, observe.
Roast pork sans apple sauce, past doubt, Is "Hamlet" with the "Prince" left out!
Your mutton chops with paper cover, And make them amber brown all over.
Broil lightly your beefsteak — to fry it Argues contempt of Christian diet.
Buy stall-fed pigeons. When you've got them, The way to cook them is to pot them.
Wood-grouse are dry when gumps have
marred them. Before you roast them always lard them.
To roast spring chickens is to spoil them ; Just split them down the back and broil them.
It gives true epicures the vapors To see boiled mutton without capers.
Boiled turkey, gourmands know, of course, Is exquisite with celery sauce.
The cook deserves a hearty cuffing
Records on this page
Fried OystersStewed OystersLittle Pigs in BlanketsScalloped OystersOyster PieOysters on ToastOysters Creamed in Peppers