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+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #50121 (https://www.gutenberg.org/ebooks/50121)
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-The Project Gutenberg EBook of Fifteen New Ways for Oysters, by 
-S. T. (Sarah Tyson) Rorer
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-
-
-Title: Fifteen New Ways for Oysters
-
-Author: S. T. (Sarah Tyson) Rorer
-
-Release Date: October 3, 2015 [EBook #50121]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK FIFTEEN NEW WAYS FOR OYSTERS ***
-
-
-
-
-Produced by the Online Distributed Proofreading Team DP-IT
-at http://dp-test.dm.unipi.it as part of the October 2015
-celebrations of the 15th Birthday of Distributed
-Proofreading at http://pgdp.net and DP-IT Fifth Birthday,
-using images generously made available by The Internet
-Archive.
-
-
-
-
-
-
-
-
-
-                            FIFTEEN NEW WAYS
-
-                              FOR OYSTERS
-
-
-
-
-                             MRS S T RORER
-
-
-
-
-------------------------------------------------------------------------
-
-
-
-
-OTHER BOOKS
-
-          BY MRS S T RORER
-
-
-MRS RORER’S COOK BOOK
-
-    nearly 600 pages of the choicest
-    recipes in every department of
-    cookery; bound in washable oilcloth
-    covers, $1.75
-
-CANNING AND PRESERVING
-
-    paper covers, 40 cents; cloth, 75
-    cents
-
-HOT WEATHER DISHES
-
-    paper covers, 40 cents; cloth, 75
-    cents
-
-HOME CANDY MAKING
-
-    paper covers, 40 cents; cloth, 75
-    cents
-
-TWENTY QUICK SOUPS
-
-FIFTEEN NEW WAYS FOR OYSTERS
-
-HOW TO USE A CHAFING DISH
-
-COLONIAL RECIPES
-
-SANDWICHES
-
-DAINTIES
-
-    Each of the above six volumes is bound
-    in a different colored linen cloth,
-    beautifully stamped in colors; price
-    25 cents each
-
-
-
-
-                     ARNOLD AND COMPANY Publishers
-                              PHILADELPHIA
-
-------------------------------------------------------------------------
-
-
-
-
-                            FIFTEEN NEW WAYS
-                              FOR OYSTERS
-
-
-
-
-                            BY MRS S T RORER
-
-
-
-
-                              PHILADELPHIA
-                           ARNOLD AND COMPANY
-
-
-
-
-                    Copyright 1894 by Mrs S T Rorer
-
-
-
-
-Printed by
-George H Buchanan and Company
-Philadelphia
-
-------------------------------------------------------------------------
-
-
-
-
-                                CONTENTS
-
-
-                     Curried Oysters
-                     Sauted Oysters
-                     Boiled Oysters
-                     Oysters a la Newburg
-                     Keebobbed Oysters
-                     Pan Baked
-                     Oyster Tarts
-                     Creamed Oysters
-                     Spindled Oysters
-                     Scallop of Oyster and Macaroni
-                     Bisque of Oyster
-                     Oysters en Coquille
-                     Oysters Stuffed
-                     Oysters on Mushrooms
-                     Baked Mushrooms
-                     Larded Oysters Broiled
-
-------------------------------------------------------------------------
-
-
-
-
-                            CURRIED OYSTERS
-
-
-Drain twenty-five good, fat oysters, boil the liquor, skim and strain
-it. Into a saucepan put one tablespoonful of butter, slice into it one
-good-sized onion; stir and cook until the onion is a golden brown. Then
-add a level tablespoonful of flour, mix and add the oyster liquor, which
-should measure one-half pint. If it does not, add sufficient chicken
-stock to make the quantity; stir until boiling; mix a teaspoonful of
-curry powder with a little stock, a teaspoonful of turmeric, moistened
-with a little starch, and boil again; add one-half teaspoonful of salt
-and strain into the upper part of a double boiler. Have ready now a
-griddle, quite hot. Brush it lightly with butter, throw on four or five
-of the oysters; as soon as they sear or brown, turn them, brown, and
-throw them into the curry sauce. So continue until you have the whole
-number cooked. Serve at once.
-
-
-
-
-                             SAUTED OYSTERS
-
-
-Drain twenty-five fat oysters, spread them out on a board, carefully
-lifting them with the fingers by the muscular part. Never stick a fork
-into an oyster. With a soft piece of cheese cloth, dry each one
-carefully without bruising. Dust lightly with salt and red pepper. Have
-ready a large sheet-iron sauted pan. Put in the bottom just sufficient
-butter to keep the oyster from sticking. Have at your side the serving
-dish, nicely heated, in which you may put a tablespoonful of butter, and
-if you use wine, a tablespoonful of sherry, and about four drops of
-Worcestershire sauce. Now throw the oysters, a few at a time, into the
-hot pan. Shake them. Lift them quickly as soon as the gills have curled;
-put them into the serving dish and then cook a second lot. Do not cook
-over eight at a time. Serve at once.
-
-
-
-
-                             BOILED OYSTERS
-
-
-Melt two tablespoonfuls of butter and then strain or pour it off
-carefully, leaving the sediment in the melting pan. Put the strained
-butter in a heated dish in which you are going to serve the oysters.
-Have ready a good-sized kettle of boiling water. Have the oysters
-drained in a bowl, which hold close to the kettle in your left hand. Now
-with a skimmer take out five or six oysters. Throw them into the boiling
-water for just a minute. Then with the same skimmer take them out, drain
-carefully, throw them into the heated dish of melted butter, and so
-continue until you have the desired quantity boiled. Add then to each
-twenty-five a half-teaspoonful of salt and just a grain of cayenne.
-Serve smoking hot. This is one of the most delicious ways of cooking
-oysters. If you use wine, two tablespoonfuls of sherry may be added.
-
-
-
-
-                          OYSTERS A LA NEWBURG
-
-
-Drain fifty oysters; pour over them a pitcher of cold water. Have ready
-a granite pan, smoking hot; throw in the oysters; add two ounces of
-butter, a teaspoonful of salt and a quarter of a teaspoonful of pepper.
-Stir carefully with a wooden spoon until the oysters are smoking hot.
-Have ready the yolks of two eggs beaten with six tablespoonfuls of
-cream; add quickly−−do not boil; then add a tablespoonful of sherry and
-serve on nicely browned toast.
-
-
-
-
-                           KEEBOBBED OYSTERS
-
-
-Drain fifty oysters. Boil the liquor, skim and strain, and stand aside
-until wanted. Take the white part from one root of celery, and slice it
-very fine. Chop sufficient parsley to make two tablespoonfuls. Put out
-on the board about a pint of stale bread crumbs; beat four eggs; add to
-them about four tablespoonfuls of oyster liquor. Now dip each oyster
-first in the egg and then into the crumbs. Arrange them neatly over the
-bottom of a baking dish, crowding them just a little; sprinkle over them
-salt, pepper, celery and parsley; then dip again and put over another
-layer of oysters; season, add celery and parsley, and so continue until
-the baking dish is full; having the last layer oysters. Cut a
-tablespoonful of butter into pieces, and put them over the top; pour a
-gill of the oyster liquor over the whole. Bake in quick oven twenty
-minutes. Serve smoking hot.
-
-
-
-
-                               PAN BAKED
-
-
-Drain twenty-five oysters free from all liquor. The oysters should be
-good-sized and fat. In the bottom of an individual baking dish put one
-square of nicely toasted bread. On top of this arrange about six
-oysters; sprinkle over them a quarter teaspoonful of salt and a dash of
-pepper, and then pour over four tablespoonfuls of cream. Stand these
-dishes in a baking pan, then run into a hot oven for about ten minutes.
-Serve at once in the dishes in which they were cooked.
-
-
-
-
-                              OYSTER TARTS
-
-
-Have ready about half-pound of French puff paste. Drain fifty oysters.
-Put ten into individual baking dishes. Dust over about a quarter
-teaspoonful of salt, a grain of red pepper, and place in the center a
-bit of butter the size of a hickory nut. Roll the paste into a thin
-sheet; with a round cutter stamp out a top. Place this top over the
-oysters, brush it lightly with the yolk of an egg, and bake in a quick
-oven twenty minutes. Serve in the dishes in which they were baked.
-These, if carefully made, are sightly and are certainly very good.
-
-
-
-
-                            CREAMED OYSTERS
-
-
-Drain fifty oysters; pour over them a pitcher of cold water. Then turn
-them into a saucepan; bring them to a boiling point, drain again, this
-time saving the liquor. Measure it, and add to it sufficient milk to
-make one pint. Put two tablespoonfuls of butter and two of flour into a
-saucepan; mix over the fire without browning; then add the oyster liquor
-and milk; stir constantly until boiling; add the oysters, and bring just
-to boiling point. Take from the fire, add a teaspoonful of salt, a
-quarter of a teaspoonful of pepper, and if you use wine, two
-tablespoonfuls of sherry. Serve at once.
-
-
-
-
-                            SPINDLED OYSTERS
-
-
-Drain twenty-five large oysters. Cut breakfast bacon into very thin
-slices, and then cut each slice into three pieces. Take an ordinary
-broiling skewer; run it through the hard part of an oyster and then back
-so as to pin each oyster between two pieces of bacon; that is, run the
-skewer through a piece of bacon as though you were sticking it with a
-pin, then through an oyster, and then through another piece of bacon,
-and so on until the skewer is filled. Arrange all the skewers neatly on
-a double broiler; broil quickly over a clear fire, first on one side
-then on the other. Serve at once on the skewers.
-
-
-
-
-                         SCALLOP OF OYSTER AND
-                                MACARONI
-
-
-Break four ounces of macaroni into pieces two inches long; throw into
-boiling water; boil rapidly thirty minutes; drain; throw into cold water
-for fifteen minutes; drain again. Drain fifty oysters. Put a layer of
-these oysters into the bottom of a baking dish, then a layer of the
-boiled macaroni; another layer of oysters and macaroni; dusting a little
-salt and pepper over each layer; continue until the dish is filled;
-having the last layer macaroni. Cut a tablespoonful of butter into bits.
-Put the bits over the top, and dust thickly with bread crumbs. Pour over
-this four tablespoonfuls of cream, and bake in a quick oven about twenty
-minutes.
-
-
-
-
-                            BISQUE OF OYSTER
-
-
-Drain fifty oysters; boil and skim the liquor. Chop the oysters with a
-silver knife; add them to the liquor; boil and skim again. Put one quart
-of milk in a double boiler; rub together two tablespoonfuls of butter
-and three tablespoonfuls of flour; add this to the hot milk; stir
-constantly until smooth and thick as cream. Add one teaspoonful of
-celery pepper and the oysters. Strain through a sieve, pressing lightly;
-add teaspoonful of salt, and serve at once.
-
-
-
-
-                          OYSTERS EN COQUILLE
-
-
-Boil in their own liquor twenty-five fat oysters. Drain, and chop with a
-silver knife. Put one cup of milk in double boiler. Rub together one
-tablespoonful of butter and two of flour; add gradually the hot milk,
-beating all the while. Now add yolks of two eggs, teaspoonful of salt,
-quarter teaspoonful of pepper, and a tablespoonful of green pepper
-chopped fine; add the oysters, fill the mixture into the deep oyster
-shell, dust with dry bread crumbs, and brown in a quick oven. Do not
-keep them in long, or the mixture will curdle.
-
-
-
-
-                            OYSTERS STUFFED
-
-
-Drain twenty-five large fat oysters. Remove the hard part, and fill the
-space with a forcemeat made from quarter cup of finely chopped chicken,
-same quantity of crumbs, tablespoonful of thick cream, a half
-teaspoonful of salt, dash of paprica, all mixed well together. Dust the
-oysters with salt and pepper. Beat two eggs without separating; add to
-them two tablespoonfuls of oyster liquor, and one of warm water. Dip the
-oysters first in crumbs, then in the egg mixture, and then again in
-crumbs, being careful not to lose the stuffing. Fry in smoking hot oil.
-Serve as fried oysters. In placing the stuffing, press it in without
-bruising the oyster, but sufficiently firm to keep it in its place.
-
-
-
-
-                          OYSTERS ON MUSHROOMS
-
-
-Drain twenty-five fat oysters, and put two lardoons of bacon through
-each oyster. Cut the fat part of ham or bacon into tiny strips; use a
-small larding needle, and just take one stitch in soft part, then
-another, allowing the ends to hang. Dip each oyster in bread crumbs,
-then in egg, and then again in crumbs. Fry in smoking hot oil. Have
-ready a platter of baked mushrooms; put the oysters on top, cover with
-brown sauce, and serve.
-
-
-
-
-                            BAKED MUSHROOMS
-
-
-Peel and cut short the stems from a pound of good-sized mushrooms; put
-them in baking pan, gills up; put a tiny bit of butter in each, sprinkle
-with salt and pepper. Run them in a hot oven for fifteen minutes; then
-pour in the pan about a gill of cream and one gill of oyster liquor that
-has been boiled and strained; bring to boiling point. Dish the
-mushrooms, cover them over with the oysters, add two tablespoonfuls of
-sherry to sauce. Make it very hot and pour it over.
-
-
-
-
-                         LARDED OYSTERS BROILED
-
-
-Lard with bacon as in preceding recipe, twenty-five fat oysters. Brush
-an oyster broiler with melted butter and then cover it closely with the
-oysters. Boil half cup of the oyster liquor, strain, put it in the
-serving dish, add a tablespoonful of butter, half teaspoonful of salt,
-dash of paprica. Now put the oysters over a clear fire, broil quickly on
-one side, turn and broil the other. Be very careful to loosen the
-oysters before opening the broiler. Lift the oysters into the sauce and
-serve immediately.
-
-------------------------------------------------------------------------
-
-
-
-
-                           Transcriber’s Note
-
-
-Punctuation was normalized.
-
-The following printer’s errors were fixed:
-
-  bown —> brown
-
-  The spelling of "tablespoonfuls" was standardized.
-
-Repeating titles in the front matter were removed.
-
-
-
-
-
-End of the Project Gutenberg EBook of Fifteen New Ways for Oysters, by 
-S. T. (Sarah Tyson) Rorer
-
-*** END OF THIS PROJECT GUTENBERG EBOOK FIFTEEN NEW WAYS FOR OYSTERS ***
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-<pre>
-
-The Project Gutenberg EBook of Fifteen New Ways for Oysters, by 
-S. T. (Sarah Tyson) Rorer
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms of
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-to check the laws of the country where you are located before using this ebook.
-
-
-
-Title: Fifteen New Ways for Oysters
-
-Author: S. T. (Sarah Tyson) Rorer
-
-Release Date: October 3, 2015 [EBook #50121]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK FIFTEEN NEW WAYS FOR OYSTERS ***
-
-
-
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-Produced by the Online Distributed Proofreading Team DP-IT
-at http://dp-test.dm.unipi.it as part of the October 2015
-celebrations of the 15th Birthday of Distributed
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-</pre>
-
-
-<div  class='figcenter id001'>
-<img src='images/cover.jpg' alt='' class='ig001' />
-</div>
-<div class='pbb'>
- <hr class='pb c000' />
-</div>
-
-<div>
-  <h1 class='c001'><span class='xxlarge'><b><span class='sc'>Fifteen New Ways</span></b></span> <br /> <br /> <span class='xxlarge'><b><span class='sc'>for Oysters</span></b></span></h1>
-</div>
-
-<div class='nf-center-c1'>
-<div class='nf-center c002'>
-    <div><span class='xlarge'><b>MRS S T RORER</b></span></div>
-  </div>
-</div>
-
-<div class='pbb'>
- <hr class='pb c002' />
-</div>
-
-<p class='c003'><span class='xlarge'><b>OTHER BOOKS</b></span></p>
-
-<p class='c004'><span class='xlarge'><b><span class='sc'>By</span> MRS S T RORER</b></span></p>
-
-<p class='c005'><span class='large'><b><span class='sc'>Mrs Rorer’s Cook Book</span></b></span></p>
-
-<p class='c006'>nearly 600 pages of the choicest recipes in every
-department of cookery; bound in washable oilcloth
-covers, $1.75</p>
-
-<p class='c007'><span class='large'><b><span class='sc'>Canning and Preserving</span></b></span></p>
-
-<p class='c006'>paper covers, 40 cents; cloth, 75 cents</p>
-
-<p class='c007'><span class='large'><b><span class='sc'>Hot Weather Dishes</span></b></span></p>
-
-<p class='c006'>paper covers, 40 cents; cloth, 75 cents</p>
-
-<p class='c007'><span class='large'><b><span class='sc'>Home Candy Making</span></b></span></p>
-
-<p class='c006'>paper covers, 40 cents; cloth, 75 cents</p>
-
-<p class='c007'><span class='large'><b><span class='sc'>Twenty Quick Soups</span></b></span></p>
-
-<p class='c007'><span class='large'><b><span class='sc'>Fifteen New Ways for Oysters</span></b></span></p>
-
-<p class='c007'><span class='large'><b><span class='sc'>How to Use a Chafing Dish</span></b></span></p>
-
-<p class='c007'><span class='large'><b><span class='sc'>Colonial Recipes</span></b></span></p>
-
-<p class='c007'><span class='large'><b><span class='sc'>Sandwiches</span></b></span></p>
-
-<p class='c007'><span class='large'><b><span class='sc'>Dainties</span></b></span></p>
-
-<p class='c006'>Each of the above six volumes is bound in a
-different colored linen cloth, beautifully stamped
-in colors; price 25 cents each</p>
-
-<div class='nf-center-c1'>
-<div class='nf-center c002'>
-    <div><span class='large'><b>ARNOLD AND COMPANY Publishers</b></span></div>
-    <div><span class='large'><b>PHILADELPHIA</b></span></div>
-  </div>
-</div>
-
-<div class='pbb'>
- <hr class='pb c000' />
-</div>
-
-<div class='nf-center-c1'>
-<div class='nf-center c002'>
-    <div><span class='xxlarge'><b><span class='sc'>Fifteen New Ways</span></b></span></div>
-    <div><span class='xxlarge'><b><span class='sc'>for Oysters</span></b></span></div>
-    <div class='c002'><span class='xlarge'><b><span class='sc'>By MRS S T RORER</span></b></span></div>
-    <div class='c002'><span class='large'><b>PHILADELPHIA</b></span></div>
-    <div><span class='large'><b>ARNOLD AND COMPANY</b></span></div>
-  </div>
-</div>
-
-<div class='nf-center-c1'>
-<div class='nf-center c002'>
-    <div><span class='small'><b>Copyright 1894 by Mrs S T Rorer</b></span></div>
-  </div>
-</div>
-
-<div class='lg-container-l c002'>
-  <div class='linegroup'>
-    <div class='group'>
-      <div class='line'><span class='small'><b>Printed by</b></span></div>
-      <div class='line'><span class='small'><b>George H Buchanan and Company</b></span></div>
-      <div class='line'><span class='small'><b>Philadelphia</b></span></div>
-    </div>
-  </div>
-</div>
-
-<div class='pbb'>
- <hr class='pb c000' />
-</div>
-
-<div class='chapter'>
-  <h2 class='c008'><b><span class='large'>CONTENTS</span></b></h2>
-</div>
-
-<div class='lg-container-b c009'>
-  <div class='linegroup'>
-    <div class='group'>
-      <div class='line'><a href='#curried'>Curried Oysters</a></div>
-      <div class='line'><a href='#sauted'>Sauted Oysters</a></div>
-      <div class='line'><a href='#boiled'>Boiled Oysters</a></div>
-      <div class='line'><a href='#newburg'>Oysters a la Newburg</a></div>
-      <div class='line'><a href='#keebobbed'>Keebobbed Oysters</a></div>
-      <div class='line'><a href='#pan'>Pan Baked</a></div>
-      <div class='line'><a href='#tarts'>Oyster Tarts</a></div>
-      <div class='line'><a href='#creamed'>Creamed Oysters</a></div>
-      <div class='line'><a href='#spindled'>Spindled Oysters</a></div>
-      <div class='line'><a href='#macaroni'>Scallop of Oyster and Macaroni</a></div>
-      <div class='line'><a href='#bisque'>Bisque of Oyster</a></div>
-      <div class='line'><a href='#coquille'>Oysters en Coquille</a></div>
-      <div class='line'><a href='#stuffed'>Oysters Stuffed</a></div>
-      <div class='line'><a href='#mushrooms'>Oysters on Mushrooms</a></div>
-      <div class='line'><a href='#baked'>Baked Mushrooms</a></div>
-      <div class='line'><a href='#larded'>Larded Oysters Broiled</a></div>
-    </div>
-  </div>
-</div>
-
-<div class='pbb'>
- <hr class='pb c000' />
-</div>
-
-<div class='chapter'>
-  <h2 id='curried' class='c008'><b><span class='large'>CURRIED OYSTERS</span></b></h2>
-</div>
-
-<p class='c010'>Drain twenty-five good, fat oysters,
-boil the liquor, skim and strain it.
-Into a saucepan put one tablespoonful
-of butter, slice into it one good-sized
-onion; stir and cook until the onion is
-a golden brown. Then add a level
-tablespoonful of flour, mix and add the
-oyster liquor, which should measure
-one-half pint. If it does not, add
-sufficient chicken stock to make the
-quantity; stir until boiling; mix a
-teaspoonful of curry powder with a
-little stock, a teaspoonful of turmeric,
-moistened with a little starch, and boil
-again; add one-half teaspoonful of salt
-and strain into the upper part of a
-double boiler. Have ready now a
-griddle, quite hot. Brush it lightly
-with butter, throw on four or five of
-the oysters; as soon as they sear or
-brown, turn them, brown, and throw
-them into the curry sauce. So continue
-until you have the whole number
-cooked. Serve at once.</p>
-
-<div class='chapter'>
-  <h2 id='sauted' class='c008'><b><span class='large'>SAUTED OYSTERS</span></b></h2>
-</div>
-
-<p class='c010'>Drain twenty-five fat oysters, spread
-them out on a board, carefully lifting
-them with the fingers by the muscular
-part. Never stick a fork into an
-oyster. With a soft piece of cheese
-cloth, dry each one carefully without
-bruising. Dust lightly with salt and
-red pepper. Have ready a large sheet-iron
-sauted pan. Put in the bottom
-just sufficient butter to keep the oyster
-from sticking. Have at your side
-the serving dish, nicely heated, in
-which you may put a tablespoonful of
-butter, and if you use wine, a tablespoonful
-of sherry, and about four
-drops of Worcestershire sauce. Now
-throw the oysters, a few at a time, into
-the hot pan. Shake them. Lift them
-quickly as soon as the gills have
-curled; put them into the serving dish
-and then cook a second lot. Do not
-cook over eight at a time. Serve at
-once.</p>
-
-<div class='chapter'>
-  <h2 id='boiled' class='c008'><b><span class='large'>BOILED OYSTERS</span></b></h2>
-</div>
-
-<p class='c010'>Melt two tablespoonfuls of butter
-and then strain or pour it off carefully,
-leaving the sediment in the
-melting pan. Put the strained butter
-in a heated dish in which you are
-going to serve the oysters. Have
-ready a good-sized kettle of boiling
-water. Have the oysters drained
-in a bowl, which hold close to
-the kettle in your left hand. Now
-with a skimmer take out five or six
-oysters. Throw them into the boiling
-water for just a minute. Then with
-the same skimmer take them out, drain
-carefully, throw them into the heated
-dish of melted butter, and so continue
-until you have the desired quantity
-boiled. Add then to each twenty-five
-a half-teaspoonful of salt and just a
-grain of cayenne. Serve smoking hot.
-This is one of the most delicious ways
-of cooking oysters. If you use wine,
-two tablespoonfuls of sherry may be
-added.</p>
-
-<div class='chapter'>
-  <h2 id='newburg' class='c008'><b><span class='large'>OYSTERS A LA NEWBURG</span></b></h2>
-</div>
-
-<p class='c010'>Drain fifty oysters; pour over them
-a pitcher of cold water. Have ready
-a granite pan, smoking hot; throw in
-the oysters; add two ounces of butter,
-a teaspoonful of salt and a quarter of
-a teaspoonful of pepper. Stir carefully
-with a wooden spoon until the oysters
-are smoking hot. Have ready the
-yolks of two eggs beaten with six tablespoonfuls
-of cream; add quickly−−do
-not boil; then add a tablespoonful
-of sherry and serve on nicely browned
-toast.</p>
-
-<div class='chapter'>
-  <h2 id='keebobbed' class='c008'><b><span class='large'>KEEBOBBED OYSTERS</span></b></h2>
-</div>
-
-<p class='c010'>Drain fifty oysters. Boil the liquor,
-skim and strain, and stand aside until
-wanted. Take the white part from
-one root of celery, and slice it very
-fine. Chop sufficient parsley to make
-two tablespoonfuls. Put out on the
-board about a pint of stale bread
-crumbs; beat four eggs; add to them
-about four tablespoonfuls of oyster
-liquor. Now dip each oyster first in
-the egg and then into the crumbs.
-Arrange them neatly over the bottom
-of a baking dish, crowding them just
-a little; sprinkle over them salt, pepper,
-celery and parsley; then dip
-again and put over another layer of
-oysters; season, add celery and parsley,
-and so continue until the baking
-dish is full; having the last layer oysters.
-Cut a tablespoonful of butter
-into pieces, and put them over the
-top; pour a gill of the oyster liquor
-over the whole. Bake in quick oven
-twenty minutes. Serve smoking hot.</p>
-
-<div class='chapter'>
-  <h2 id='pan' class='c008'><b><span class='large'>PAN BAKED</span></b></h2>
-</div>
-
-<p class='c010'>Drain twenty-five oysters free from
-all liquor. The oysters should be
-good-sized and fat. In the bottom of
-an individual baking dish put one
-square of nicely toasted bread. On
-top of this arrange about six oysters;
-sprinkle over them a quarter teaspoonful
-of salt and a dash of pepper, and
-then pour over four tablespoonfuls
-of cream. Stand these dishes in a baking
-pan, then run into a hot oven for
-about ten minutes. Serve at once in
-the dishes in which they were cooked.</p>
-
-<div class='chapter'>
-  <h2 id='tarts' class='c008'><b><span class='large'>OYSTER TARTS</span></b></h2>
-</div>
-
-<p class='c010'>Have ready about half-pound of
-French puff paste. Drain fifty oysters.
-Put ten into individual baking
-dishes. Dust over about a quarter
-teaspoonful of salt, a grain of red
-pepper, and place in the center a bit of
-butter the size of a hickory nut. Roll
-the paste into a thin sheet; with a
-round cutter stamp out a top. Place
-this top over the oysters, brush it
-lightly with the yolk of an egg, and
-bake in a quick oven twenty minutes.
-Serve in the dishes in which they were
-baked. These, if carefully made, are
-sightly and are certainly very good.</p>
-
-<div class='chapter'>
-  <h2 id='creamed' class='c008'><b><span class='large'>CREAMED OYSTERS</span></b></h2>
-</div>
-
-<p class='c010'>Drain fifty oysters; pour over
-them a pitcher of cold water. Then
-turn them into a saucepan; bring
-them to a boiling point, drain again,
-this time saving the liquor. Measure
-it, and add to it sufficient milk to
-make one pint. Put two tablespoonfuls
-of butter and two of flour into a
-saucepan; mix over the fire without
-browning; then add the oyster liquor
-and milk; stir constantly until boiling;
-add the oysters, and bring just
-to boiling point. Take from the fire,
-add a teaspoonful of salt, a quarter
-of a teaspoonful of pepper, and if you
-use wine, two tablespoonfuls of sherry.
-Serve at once.</p>
-
-<div class='chapter'>
-  <h2 id='spindled' class='c008'><b><span class='large'>SPINDLED OYSTERS</span></b></h2>
-</div>
-
-<p class='c010'>Drain twenty-five large oysters.
-Cut breakfast bacon into very thin
-slices, and then cut each slice into
-three pieces. Take an ordinary broiling
-skewer; run it through the hard
-part of an oyster and then back so as
-to pin each oyster between two pieces
-of bacon; that is, run the skewer
-through a piece of bacon as though
-you were sticking it with a pin, then
-through an oyster, and then through
-another piece of bacon, and so on
-until the skewer is filled. Arrange all
-the skewers neatly on a double broiler;
-broil quickly over a clear fire, first on
-one side then on the other. Serve at
-once on the skewers.</p>
-
-<div class='chapter'>
-  <h2 id='macaroni' class='c008'><b><span class='large'>SCALLOP OF OYSTER AND</span></b> <br /> <b><span class='large'>MACARONI</span></b></h2>
-</div>
-
-<p class='c010'>Break four ounces of macaroni into
-pieces two inches long; throw into
-boiling water; boil rapidly thirty
-minutes; drain; throw into cold
-water for fifteen minutes; drain again.
-Drain fifty oysters. Put a layer of
-these oysters into the bottom of a
-baking dish, then a layer of the boiled
-macaroni; another layer of oysters
-and macaroni; dusting a little salt
-and pepper over each layer; continue
-until the dish is filled; having the last
-layer macaroni. Cut a tablespoonful
-of butter into bits. Put the bits over
-the top, and dust thickly with bread
-crumbs. Pour over this four tablespoonfuls
-of cream, and bake in a
-quick oven about twenty minutes.</p>
-
-<div class='chapter'>
-  <h2 id='bisque' class='c008'><b><span class='large'>BISQUE OF OYSTER</span></b></h2>
-</div>
-
-<p class='c010'>Drain fifty oysters; boil and skim
-the liquor. Chop the oysters with a
-silver knife; add them to the liquor;
-boil and skim again. Put one quart
-of milk in a double boiler; rub together
-two tablespoonfuls of butter and three
-tablespoonfuls of flour; add this to
-the hot milk; stir constantly until
-smooth and thick as cream. Add
-one teaspoonful of celery pepper and
-the oysters. Strain through a sieve,
-pressing lightly; add teaspoonful of
-salt, and serve at once.</p>
-
-<div class='chapter'>
-  <h2 id='coquille' class='c008'><b><span class='large'>OYSTERS EN COQUILLE</span></b></h2>
-</div>
-
-<p class='c010'>Boil in their own liquor twenty-five
-fat oysters. Drain, and chop with
-a silver knife. Put one cup of milk
-in double boiler. Rub together one
-tablespoonful of butter and two of
-flour; add gradually the hot milk,
-beating all the while. Now add yolks
-of two eggs, teaspoonful of salt, quarter
-teaspoonful of pepper, and a
-tablespoonful of green pepper chopped
-fine; add the oysters, fill the mixture
-into the deep oyster shell, dust with
-dry bread crumbs, and brown in a
-quick oven. Do not keep them in
-long, or the mixture will curdle.</p>
-
-<div class='chapter'>
-  <h2 id='stuffed' class='c008'><b><span class='large'>OYSTERS STUFFED</span></b></h2>
-</div>
-
-<p class='c010'>Drain twenty-five large fat oysters.
-Remove the hard part, and fill the
-space with a forcemeat made from
-quarter cup of finely chopped chicken,
-same quantity of crumbs, tablespoonful
-of thick cream, a half teaspoonful
-of salt, dash of paprica, all mixed well
-together. Dust the oysters with salt
-and pepper. Beat two eggs without
-separating; add to them two tablespoonfuls
-of oyster liquor, and one
-of warm water. Dip the oysters first
-in crumbs, then in the egg mixture,
-and then again in crumbs, being careful
-not to lose the stuffing. Fry in
-smoking hot oil. Serve as fried oysters.
-In placing the stuffing, press it
-in without bruising the oyster, but
-sufficiently firm to keep it in its place.</p>
-
-<div class='chapter'>
-  <h2 id='mushrooms' class='c008'><b><span class='large'>OYSTERS ON MUSHROOMS</span></b></h2>
-</div>
-
-<p class='c010'>Drain twenty-five fat oysters, and
-put two lardoons of bacon through
-each oyster. Cut the fat part of ham
-or bacon into tiny strips; use a small
-larding needle, and just take one stitch
-in soft part, then another, allowing the
-ends to hang. Dip each oyster in
-bread crumbs, then in egg, and then
-again in crumbs. Fry in smoking hot
-oil. Have ready a platter of baked
-mushrooms; put the oysters on top,
-cover with brown sauce, and serve.</p>
-
-<div class='chapter'>
-  <h2 id='baked' class='c008'><b><span class='large'>BAKED MUSHROOMS</span></b></h2>
-</div>
-
-<p class='c010'>Peel and cut short the stems from a
-pound of good-sized mushrooms; put
-them in baking pan, gills up; put a
-tiny bit of butter in each, sprinkle
-with salt and pepper. Run them in a
-hot oven for fifteen minutes; then
-pour in the pan about a gill of cream
-and one gill of oyster liquor that has
-been boiled and strained; bring to
-boiling point. Dish the mushrooms,
-cover them over with the oysters, add
-two tablespoonfuls of sherry to sauce.
-Make it very hot and pour it over.</p>
-
-<div class='chapter'>
-  <h2 id='larded' class='c008'><b><span class='large'>LARDED OYSTERS BROILED</span></b></h2>
-</div>
-
-<p class='c010'>Lard with bacon as in preceding
-recipe, twenty-five fat oysters. Brush
-an oyster broiler with melted butter
-and then cover it closely with the
-oysters. Boil half cup of the oyster
-liquor, strain, put it in the serving
-dish, add a tablespoonful of butter,
-half teaspoonful of salt, dash of paprica.
-Now put the oysters over a clear fire,
-broil quickly on one side, turn and
-broil the other. Be very careful to
-loosen the oysters before opening the
-broiler. Lift the oysters into the
-sauce and serve immediately.</p>
-<div class='pbb'>
- <hr class='pb c000' />
-</div>
-
-<div class='chapter'>
-  <h2 class='c008'><b><span class='large'>Transcriber’s Note</span></b></h2>
-</div>
-<p class='c005'>Punctuation was normalized.</p>
-
-<p class='c007'>The following printer’s errors were fixed:</p>
-
-<p class='c011'>bown —> brown</p>
-
-<p class='c011'>The spelling of "tablespoonfuls" was standardized.</p>
-
-<p class='c007'>Repeating titles in the front matter
-were removed.</p>
-
-
-
-
-
-
-
-
-<pre>
-
-
-
-
-
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