Scientific cooking with scientific methods

This is the favorite way of serving, and the best method is the chafing-dish. Make a sauce with onefourth cup butter, two tablespoons flour and one and a half cups hot water or stock, as convenient. Pound the eggs to a paste, and add to sauce. Have pint of terrapin meat cut very fine, and add to sauce with lemon juice if liked. Serve on rounds of toast or toasted crackers. Oysters on the Shell. Open the oyster as directed, allowing it to rest on the left or deep shell. Arrange on a bed of finely broken ice. Five or six, according to the size of your plate, is a service for the beginning of the dinner. Pass with them quarter of a lemon, salt, pepper and tabasco, and, if desired, horseradish. Brown bread sandwiches. Oyster Cock=tail. 8 or 10 oysters. 2 drops tabasco. % teaspoon grated V^ teaspoon Worcestershire, horseradish. 1 tablespoon tomato catsup. 1 tablespoon lemon juice. Have the oyster thoroughly cooled. Mix all the seasonings and drop the oysters in. A cocktail glass is the prettiest to serve in. Cocktail of Little Neck Clams. G clams to a service. 2 tablespoons mushroom 1 tablespoon lemon juice. catsup. Few drops of tabasco. Salt to taste. Pour 1 to 1% tablespoons on each service. Oyster Stew. 1 quart cleaned oysters. % cup butter. 1 quart milk, scalded. Salt and pepper to taste. Turn the oysters on strainer, pour half cup cold ivater on them, examine and remove all bits of shell. Heat the oyster liquor to the boiling-point, and skim or strain through a fine sieve to catch any pieces of shell. Put the oyster in the liquor and return to OYSTERS AND SHELL-FISH. 77 the fire, and heat quickly until the edge of the oyster curls. Add oysters and liquor to the scalding milk with the butter, salt and pepper, and serve at once very hot. Oyster in Cream. 1 pint oysters. 2 tablespoons flour. 2 tablespoons butter. l\-2 cups milk. 1/2 cup cream. Salt and pepper. Make a thin cream sauce with the milk, butter and flour, and season to taste with salt and pepper. Clean and plump the oysters in their own liquor. Drain and add to the cream sauce, and add the half cup thick cream, and heat, but do not boil. serve in patty-shells, timbale cases or in vol-au-vents. You can add a half cup of sliced mushrooms to the creamed oysters if you like. Roasted Oysters. Buy oysters in the shell for roasting. Thoroughly clean them by scrubbing with a small, stiff brush. Place them in a dripping-pan, and place them in hot oven until the shell parts. Serve on the deep halves of the shell, season with salt and pepper, and send some melted butter in small dish to table with them. Fancy Roast. One pint of large oysters drained from their liquor by turning them onto strainer. Pour over one-half cup water, and see that there are no bits of shells on them. Put into stewpan, and shake over fire that they do not stick to the pan, until the edges curl. Season with salt, pepper and butter, and turn over nicely browned toast, and serve at once. Broiled Oysters. 1 pint selected oysters. 2 tablespoons melted butter. % cup cracker crumbs, seasoned.