Making Supper - Sunday - Lesson 151
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Supper - Sunday - Lesson 151
Fricasseed Oysters - Wafers
Fricasseed Oysters
Drain and reserve the liquor from 1 pint of oysters. Pick over the oysters carefully, removing any bits of shell, etc., that may be found. Heat the liquor, strain and add enough milk to make 2 c of liquid. Melt 4 T butter, add 5 T flour and when thoroughly blended add the liquid slowly. Cook, stirring constantly, until the mixture thickens, then place over hot water, add 1 t salt, 2 T lemon juice, 1 T chopped parsley and the oysters. Cook until the oysters become plump and the gills begin to curl, then add slowly 1 well-beaten egg. Cook a minute or so longer, then serve at once on wafers.
Cocoa
Three c milk, 1 c water, 2 T cocoa, 2 T sugar, 1 t cornstarch, 1/8 t salt, 1 t vanilla. See p. 13 if necessary.
Preparing The Meal
About 20 m before supper prepare the fricasseed oysters. While the sauce is cooking make the cocoa, cut the bread and butter, place some cakes on a plate, open a can of pineapple and place all on the table. Finish the oysters and serve the supper.
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