OYSTER GUMBO. ALICE TURNEY THOMPSON.
Cut up a chicken; roll in flour and brown well in a soup-pot, with a spoonful of lard, two slices of ham, one large onion (chopped fine), and a good-sized red pepper. When browned, cover the whole with water and stew until the chicken is perfectly tender. Then add the liquor of four or five dozen oysters, with water enough to make four quarts. When it has again come to a good boil, add the oysters and stir while sifting in one large spoonful of fresh file. Salt to taste. Serve immediately, placing a large spoonful of boiled rice in each soup plate.
"Gumbo File" is made of the red sassafras leaves, dried and ground into a powder.
OYSTER PIE. MRS. ECKHART.
Make a rich pie crust, and proceed as you would to make any pie with top crust. Have nice fat oysters and put on a thick layer, with plenty of lumps of butter; salt and pepper, and sprinkle over cracker crumbs. Put in the least bit of water, and cover with crust. Bake, and serve with turkey.
OYSTER PIE. MRS. EMMA OGIER.
For crust make a dough as for baking powder biscuit. Take one quart of oysters; remove a half dozen good-sized ones into a saucepan; put the rest into bottom of your baking dish. Add four spoons of milk; salt to taste, and dot closely with small lumps of butter. Over this put your crust, about as thick as for chicken pie, and place in oven to bake until crust is well done. Take the oyster left, add one-half cup water, some butter, salt and pepper; let this come to a boil; thicken with flour and milk, and serve as gravy with the pie.
FRIED OYSTERS. MRS. H. T. VAN FLEET.
Place New York counts in a colander to drain for a few minutes. With a fork remove them separately to a dry towel. Place another towel over them, allowing them to remain until all moisture is absorbed. Have ready the beaten yolks of three eggs and a quantity of rolled cracker, salted and peppered. Dip each oyster separately, first into egg, then into cracker. When all have been thus dipped, have ready a hot spider, into which drop four heaping tablespoons of butter. When butter is melted, place in the oysters, one by one; fry a light brown, then turn. Serve very hot.