The home cook book

Take a shinbone of veal, weighing four pounds, and one small chicken. Add six quarts of cold water, one head of celery and two onions cut fine. Boil slowly four hours. Then add salt and pepper to taste, a piece of cinnamon and a piece of mace. After boiling strain ofif and allow to cool. This should make a solid jelly, and from it any kind of white soup or sauce can be made. (SEE ALSO FOREGOING CHAPTER ON SOUPS) Baked Oysters— Creamed Oysters— Curried Oysters— Deviled Oysters— Oyster Fricassee —Fried Oysters— Oyster Jambolaya— Oysters or Clams a la Newburg— Oyster Pie- Clam Pie— Pig-s in Blankets— Scalloped Oysters— Toasted Oysters— Oysters on Toast or Canapes— Clam Toast— Oysters in White Blankets BAKED OYSTERS STIR over a moderate fire half a cup of butter and a cup of cream. Add a dash of cayenne, the grated yellow of a lemon-peel, and a few drops of Tabasco or old-fashioned pepper sauce. When the mixture simmers to the bubbling point pour a third of it in the bottom of a baking dish, lay oysters in thickly, and sprinkle them with breadcrumbs and salt. Next pour in another third of the cream, and put in another thick layer of oysters with breadcrumbs and a little salt on top, and finally pour over your last third of the cream. Bake in a quick oven till thoroughly hot through and through. The cream on top will brown. CREAMED OYSTERS Heat two dozen oysters in their own liquor, seasoning with salt, cayenne, and also with white pepper, if liked. When the oysters fill out, strain. To this liquor add a cup of cream, and boil up and skim. Then stir in two tablespoons of butter creamed with two tablespoons of flour. As the cream thickens add a teaspoon of lemon-juice and the same quantity of celery salt. Lastly, put in the oysters which you have chopped. Let all boil up two minutes and serve. CURRIED OYSTERS Cook in their own juice a quart of oysters till their edges begin to curl. Then put in a tablespoon of butter blended with a tablespoon of flour, a teaspoon of curry powder, salt to taste, and a dash of cayenne. Stir all together and serve at once when the flour has cooked and thickened. DEVILED OYSTERS Drain ofif their juice and chop coarse a pint of oysters. Take a heaping tablespoon of butter, a heaping tablespoon of flour, the yolk of an egg, mix and add salt and cayenne pepper to taste, and three-fourths of a cup of milk. Stir in the pint of oysters and a tablespoon of lemon- juice. Drop upon little individual dishes or shells, sprinkle with cracker or bread- Small Dish and Shell crumbs which have been seasoned with melted butter, and bake fifteen minutes in a hot oven. For ease and expedition set your small dishes or shells in a large pan when ready to go to the oven. OYSTER FRICASSEE Put a quart of oysters in their own liquor over the fire and let come to boil. Tip in a strainer and drain off the juice. Put butter the size of an egg in a saucepan, add two tablespoons of flour, mix well, and then add the oyster- juice and a cup of cream ; also salt and cayenne to taste. Beat the yolks of two eggs and add a full teaspoon of lemon- juice. Stir this into the cream, set again on the fire, add the oysters, heat, but do not boil, and serve hot.