Scientific cooking with scientific methods

Clean oysters and free from moisture. With fork lift by tough muscle and dip into the melted butter, then into the seasoned cracker crumbs. Place on buttered broiler and broil with hot fire until the edges curl, turning them while they broil. Serve very hot. Oysters in Brown Sauce. 1 pint oysters. 1 cup oyster liquor. 2 tablespoons butter Yi teaspoon salt. 2 tablespoons flour. Dash white pepper. ^2 cup milk. Ys teaspoon paprika. Parboil and drain oysters. Strain and reserve the liquor. Brown the flour in the butter until well browned, but do not burn. Add the milk and oyster liquor and seasonings. Serve in patty-shell or fill vol-au-vent. Scalloped Oysters. 1 pint oysters. 4 tablespoons butter. IY2 cups cracker crumbs. li cup cream or milk. ■14 cup oyster liquor. Salt and pepper to season. Melt butter and stir onto the crumbs. Put a very thin layer in bottom of pan that has been well buttered. Put in layer of oyster, sprinkle with salt and pepper, add about one tablespoon oyster liquor and half the cream. Sprinkle with the crumbs, and repeat with the oyster, and have the last layer the buttered crumbs. Bake for twenty-five or thirty minutes in hot oven. Never have more than two layers of oysters in your pan if you wish them to cook uniformly. Scalloped oysters are not looked upon with favor by the scientists and doctors, as they do not consider them easy to digest. OYSTERS AND SHELL-FISH. 79 Oyster Sautéed. Clean one pint of oysters. Drain well, sprinkle with salt and pepper. Dip into cracker crumbs. Put into hot frying-pan two tablespoons butter or same amount of good olive oil. Brown on one side, turn and brown on the other. Oysters in Bacon Blanket. Use one pint of large oysters that have been cleaned in the usual way. Wrap a very thin slice of bacon round each oyster, and fasten with small wooden skewer. Place on broiler or in hot pan in the oven, and cook until the bacon is brown and crisp. Turn during the cooking. Fried Oysters. Clean and dry large, select oysters. Roll in cracker crumbs, then in egg to which two tablespoons of water have been added. The egg should be slightly beaten. Use care to cover oysters entirely with the egg, then put it back into the cracker crumbs, and when thoroughly covered place on paper or platter until ready to fry. The seasoning can be sprinkled on the oysters or put into the crumbs and thoroughly stirred through. The latter way is preferable. Fry in deep fat, heated to the blue smoke, and drain on brown paper, and serve on folded napkin. Garnish with parsley and lemon cut into slices the long way. Oysters Fried in Batter. 1 cup flour. 2 eggs, well beaten. % cup milk. 1 teaspoon salt. A little white pepper. Clean oysters, dip into the batter, fry in deep fat, drain and serve. Oysters and Celery. 2 cups celery cut in 1 pint oysters. I'^-inch lengths. Va cup butter. 3 cups boiling water. 2 tablespoons flour. Salt and pepper to taste.