Wrap a half slice of bacon around an oyster and fasten with a wooden tooth pick, when ready to cook put them in a shallow pan, brown on one side, then on the other and serve. Do not remove the toothpicks.
A Fancy Oyster Dish.
The fleshey part of two dozen oysters, cut in small pieces, 1 cup of chopped fresh celery, 1 cup of milk, 2 tablespoonsful butter, 2 tablespoons flour, 1 saltspoon or more of salt, a dash of tabasco sauce. Make a white sauce of butter together adding the milk gradually, then add the oysters, salt and tabasco sauce, cook 5 minutes and just before serving add celery. Serve on thin slices of buttered toasted bread.
Lobster Chips.
Cut ¹⁄₂ lb. of the flesh of a boiled lobster into small dice, put two ounces of butter into a stew pan and when it bubbles sprinkle in 2 tablespoons of flour, cook it, then pour in a cup of boiling milk and dice. Stir until scalding hot then take from the fire and when slightly cooled stir beaten yolks of 3 eggs, grating of a nutmeg, a little cayenne pepper and salt to taste. Return the mixture to the fire and stir it long enough to well set the eggs. Butter a flat dish in which spread the lobster an inch thick, when cold form into the shape of chips, at each end roll in bread crumbs again, fry in hot lard, stick a clove in each chip after it’s cold.
Cheese Fonda.
Soak 1 cup of fine dry bread crumbs into cup of rich fresh milk or it will curdle. Beat into this 3 eggs whipped very light, 1 tablespoon of melted butter, pepper and salt, lastly ¹⁄₂ lb of cheese. Put in a buttered dish, strew some bread crumbs over the top and bake in a quick oven. Serve immediately in the baking dish for it will soon fall.
Boiled Mush (Corn Meal).
The water must be fresh and boiling then sprinkle in gradually with one hand and stir with the other hand using wooden paddle for stirring add scant teaspoonful of salt, cover and let cook for a half day. The average rule would be four quarts of water to 1 quart of meal.