One quart of oysters, 1 pint of cream, 1 tablespoon flour, 1 slice of onion, a dash of mace, salt and pepper. Put cream in double boiler with onion and mace, bring to a boiling point. Mix floiU' with cold milk, stir into boiling cream. Let oysters come to a boil in their own liquor, skim carefully, drain, off liquor, add oysters to the cream, remove mace and onion. Serve very hot. Oyster Saute. Two dozen large oysters, 2 tablespoons of butter, 4 tablespoons of cracker crumbs, salt and pepper. Drain oysters in colander, sea- son with salt and pepper ; roll in cracker crumbs. Have butter very hot in a pan, put in enough oysters to cover bottom of pan at a time and continue until all are cooked; fry a chestnut brown. Serve on hot buttered toast. Oyster Cocktail. Put into each cocktail glass shaved ice and 6 large oysters, 1 tablespoon of tomato catsup, 1 tablespoon lemon juice, 1 tablespoon of Worcestershire sauce, 2 dashes of Tobasco sauce, a pinch of salt, 1 teaspoon of grated horseradish, on top of each glass a few cubes of white celery. Serve for luncheon or dinner. Creamed Oysters. One quart of oysters, ^ pint of cream, 1 teaspoon of butter, ^ teacup of powdered crackers✪ Creamed Oysters. Let oysters scald in their own liquor and drain, then put them into the cream and let come to a boil. Season with pepper and salt. Oysters au Natural. Put oysters in chafing dish and cook until thoroughly done. Strain and put back in chafing dish and add a little water if there is not enough liquor to cover the oysters. Have ready 1 dessertspoon of butter and 1 dessertspoon of flour which have been made into a paste and cooked. Add to juice, with salt and pepper, and when thick add oysters and serve. 46 KJEMTUCKT RECEIPT BOOK. Scalloped Oyiters. Put a layer of ptdverized cracker crumbs in baking dish, then a layer of oysters with bits of butter, a little pepper and salt, an- other layer of oysters and cracker crumbs, butter and so on until the dish is full. Pour over them 1 pint of cream and milk mixed. Put in stove and cook a light brown. Fried Oysten. Take oysters and dry them on a cloth, then dip in yolks of eggs well beaten, then in cracker crumbs, and fry in hot Iflird a chestnut brown. Skewered Oystersc For 6 persons take 2 dozen large oysters, 2 ounces of bacon, 6 small slices of thin toast. Cut thin slices of bacon ; fill skewers with bacon and oysters alternately. Put skewer cross grain through the muscle of the oyster, stringing bacon by the edge so that each slice will lap on oyster. Put skewers in baking pan, cook in quick oven 5 minutes. Lay each skewer on slices of toast, pour over them the drip from the pan. Serve at once. Ooquilles of Oysters. Select large oysters and drain in a cloth; fry them in butter with 1 teaspoon lemon juice and 1 tablespoon of chopped parsley. As soon as they begin to cook remove them from the fire. Take the coquilles and partly fill with the oysters and pour over the following sauce, spreading' over the whole fried bread crumbs. Sauce. Put a piece of butter the size of an eg^ in a stewpan. When it bubbles add 1 tablespoon of sifted flour; stir until quite smooth. Let it cook a few minutes, then add ly^ pints of oyster liquor. Stir until it thickens. Season with cayenne pepper, salt and nutmeg. Just before using add the yolks of 4 eggs, ^ cup ol cream and the juice of % a lemon. Pour this sauce over the oysters in the coquilles and put in the oven a few minutes. Serve at once. Oyster Pie. Take 1 quart of oysters and put in saucepan with 1 kitchen spoon of butter, cayenne and black pepper and salt. Let it come to a boil. Have a rich pastry, line a pudding dish✪ Oyster Pie and bake a chestnut brown. When ready to serve pour in the oysters and put on top pastry, which must have been previously cooked. Serve at once. St. Bernard Oysters.

AI-modernized reading of the original text

One quart of oysters, 1 pint of cream, 1 tablespoon flour, 1 slice of onion, a dash of mace, salt and pepper. Put cream in double boiler with onion and mace, bring to a boiling point. Mix flour with cold milk, stir into boiling cream. Let oysters come to a boil in their own liquor, skim carefully, drain, off liquor, add oysters to the cream, remove mace and onion. Serve very hot. Oyster Saute. Two dozen large oysters, 2 tablespoons of butter, 4 tablespoons of cracker crumbs, salt and pepper. Drain oysters in colander, season with salt and pepper ; roll in cracker crumbs. Have butter very hot in a pan, put in enough oysters to cover bottom of pan at a time and continue until all are cooked; fry a chestnut brown. Serve on hot buttered toast. Oyster Cocktail. Put into each cocktail glass shaved ice and 6 large oysters, 1 tablespoon of tomato catsup, 1 tablespoon lemon juice, 1 tablespoon of Worcestershire sauce, 2 dashes of Tobasco sauce, a pinch of salt, 1 teaspoon of grated horseradish, on top of each glass a few cubes of white celery. Serve for luncheon or dinner. Creamed Oysters. One quart of oysters, ^ pint of cream, 1 teaspoon of butter, ^ teacup of powdered crackers. Let oysters scald in their own liquor and drain, then put them into the cream and let come to a boil. Season with pepper and salt. Oysters au Natural. Put oysters in chafing dish and cook until thoroughly done. Strain and put back in chafing dish and add a little water if there is not enough liquor to cover the oysters. Have ready 1 dessertspoon of butter and 1 dessertspoon of flour which have been made into a paste and cooked. Add to juice, with salt and pepper, and when thick add oysters and serve. Scalloped Oysters. Put a layer of pulverized cracker crumbs in baking dish, then a layer of oysters with bits of butter, a little pepper and salt, another layer of oysters and cracker crumbs, butter and so on until the dish is full. Pour over them 1 pint of cream and milk mixed. Put in stove and cook a light brown. Fried Oysters. Take oysters and dry them on a cloth, then dip in yolks of eggs well beaten, then in cracker crumbs, and fry in hot lard a chestnut brown. Skewered Oysters. For 6 persons take 2 dozen large oysters, 2 ounces of bacon, 6 small slices of thin toast. Cut thin slices of bacon ; fill skewers with bacon and oysters alternately. Put skewer cross grain through the muscle of the oyster, stringing bacon by the edge so that each slice will lap on oyster. Put skewers in baking pan, cook in quick oven 5 minutes. Lay each skewer on slices of toast, pour over them the drip from the pan. Serve at once. Coquilles of Oysters. Select large oysters and drain in a cloth; fry them in butter with 1 teaspoon lemon juice and 1 tablespoon of chopped parsley. As soon as they begin to cook remove them from the fire. Take the coquilles and partly fill with the oysters and pour over the following sauce, spreading over the whole fried bread crumbs. Sauce. Put a piece of butter the size of an egg in a stewpan. When it bubbles add 1 tablespoon of sifted flour; stir until quite smooth. Let it cook a few minutes, then add 1½ pints of oyster liquor. Stir until it thickens. Season with cayenne pepper, salt and nutmeg. Just before using add the yolks of 4 eggs, ½ cup of cream and the juice of % a lemon. Pour this sauce over the oysters in the coquilles and put in the oven a few minutes. Serve at once. Oyster Pie. Take 1 quart of oysters and put in saucepan with 1 kitchen spoon of butter, cayenne and black pepper and salt. Let it come to a boil. Have a rich pastry, line a pudding dish and bake a chestnut brown. When ready to serve pour in the oysters and put on top pastry, which must have been previously cooked. Serve at once. St. Bernard Oysters.

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