Fifteen New Ways for Oysters

by S. T. Rorer

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.