BCOMES too seldom in the yearly calendar for the lover of the oyster. But there is hope; for, with the adoption of standard time, and the continued efforts of "Fonetic Riters," there may come further changes, and the R may yet be found in other months.
A very pretty center piece for a table at an entertainment or gathering of any kind, is a large block of ice on a handsome platter, with a center melted out and filled with raw oysters. Garnish the edge with slices of lemon, and green sprigs may decorate the sides if desired.
In cases where butter is given to be used with oysters, many prefer olive oil. Use but half the quantity that you would of butter.
Peanut oil or cotton seed oil may be procured much more cheaply than olive oil, and answers every purpose.
Use the very largest oysters for frying and broiling, the medium for raw and soup, and the smallest for scallops, croquettes, and pies.
Every oyster should be looked at that no bits of shell remain attached to it. This is a very important matter, and should not be neglected.
If to be served at the table, they should be brought on in a deep dish accompanied by a dish of lemons cut in quarters. Serve in small plates, half a dozen oysters to each person, with a piece of lemon in the center. Salt, pepper, and vinegar should be provided. Lemon juice is sometimes served in place of vinegar.
Three pints of oysters. Put the liquor in a stewpan, let it boil up, skim carefully, put in 2 1/2 quarts of milk, let it come to a boil, add the oysters, having looked them over and removed every bit of shell. The moment they curl up remove from the fire, and salt to taste. Season well with butter. Serve in hot soup scallops.
Take a quart of oysters, strain the liquor off, and put it over to boil. Take the yolks of 3 hard-boiled eggs and 1/2 teaspoon mustard, make into smooth paste with 1 tablespoon or more of salad oil. Add 1 cup of the boiling liquor, stir well and keep warm. To the remaining liquor add the oysters and cook till the edges curl. Pour part of the liquor in the oysters over toast, let the remainder be with the oysters, and add to it the egg salad, and seasoning of salt, pepper or sauces to suit the taste. Serve the toast with the oysters. Much nicer than crackers.
In a large stewpan put a pint of strong and clear broth, made of the cuts of beef. Instead of milk and water, or milk even, as the prevailing practice is, use only the richest and sweetest of cream. Of this cream add 1 pint to the broth in the stewpan. Also 4 tablespoons of the best table butter, 1 teaspoon of salt, 1 of white pepper, the same of ground mace, and extract of celery. If the celery is to be had in stalk, chop up fine and throw in. No more delicate or healthy flavor can be added to any stew, soup or broth, than this exquisite vegetable. Now set to cooking, and while on the fire dredge in finely-powdered cracker dust and a little of the best corn starch flour, until thickened to your taste. Have ready, parboiled, not in water, but in their own juice, 50 oysters, in a hot tureen. Pour over these parboiled oysters the sauce compounded as above, and serve while still scalding hot.