The Worcester domestic science school's one year course laboratory cook book

OYSTERS. BROILED OYSTERS. Dry the oysters. Heat the broiler well and oil it by rubbing it with a slice of pork or suet. Dip the oysters into melted butter or into oil, and lay them on the broiler. Broil them on both sides over bright coals. Serve on toast cut in uniform shapes, and pour over them a little melted Matire d'Hotel Sauce. FRIED OYSTERS. Wash the oysters and drain between towels. Roll in crumbs, then in egg mixed with a tablespoon of milk, seasoned with pepper and salt; then again in cracker crumbs. Place in a frying basket and cook in smoking hot fat until a light brown. Drain and serve immediately. Pickles, chow-chow, horse-radish or lemon, with parsley as a garnish, are served with fried oysters. OYSTER FILLING FOR PATTIES. For one dozen oysters 2 tbl. butter 1 cup milk or cream dash of cayenne 2 tbl. flour yolks 2 eggs dash of mace Scald the oysters in their liquor ; drain and cut each one into four pieces. Make a white sauce of the butter, flour and cream, add the seasoning, and remove from the fire. When a little cooled, add the beaten yolk, stirring vigorously; place again on the fire and stir until thickened ; then add the pieces of oysters. Serve in hot pattie-shells or bread croustades. TO OPEN LOBSTERS. Separate tail from the body. Twist off large and small claws. With scissors or knife cut the thin shell on under part of tail, and remove the meat whole. Separate this meat in the center, and remove intestinal vein, which runs its entire length. Hold the body shell firmly in left hand, and draw out the body with the other. Discard stomach, liver and lungs. Save the coral. Break the body ones, picking out meat that lies between them, which is some of the sweetest and tenderest to be found. Separate large claws and cut or break them to remove meat whole. Small claws and lower part of large claws are reserved for garnishing and the shell of body and tail washed and dried used for serving of lobster after it has been prepared. LOBSTER FARCI. 2 cups boiled lobster meat 1 t. salt 1 cup milk or cream 1 T. chopped parsley 4 T. butter 14 tsp. nutmeg 2 T. flour dash cayenne pepper or paprika 4 T. bread crumbs yolks, 3 hard-cooked eggs Put into a sauce pan 2 T. butter; when it bubbles add the flour; cook, but not brown; add one cup milk slowly and stir till smooth. Remove from the fire, add salt, pepper, parsley and yolks mashed fine, and lastly the lobster meat cut into pieces one-half inch square. (Use a silver knife to cut lobster.) Have the shell from which the meat was taken carefully washed and dried. Cut out neatly the inside shell of the tail piece and fit the two parts of shell together. As the shell contracts in cooking, it is well to trim off a little from the sides of the body-shell in order to leave an opening wide enough to admit a spoon in serving. Put the meat mixture into the shell. Cover the top with crumbs, which have been moistened with 2 T. of butter. Place in the oven for a few minutes to brown. If the meat of two lobsters is used, the shells of both may be used, or the two tail shells may be fitted into one body shell, which will hold all the meat. LOBSTER CUTLETS. 2 C. chopped meat 1-16 t. cayenne 1 t. parsley V2 t. salt 1 t. lemon juice 1 C. white sauce