Oysters and Mushrooms in Crusts. — Bake Parker- House- roll dough in round pans, or as small round biscuit placed some distance apart. When cold, cut a slice from the top of each, and remove the soft inside without breaking through the crust. Fill with the following mixture : — Parboil half a pint of oysters. Strain, and save the liquor. Cut the oysters fine, and mix with them half a can of chopped mushrooms. Mix the oyster liquor and mush- room juice with enough cream to make one pint in all. Pour this hot liquid slowly on one tahlespoonf al of Imtter and three of flour cooked, together. Season highh' with salt^ pepper, lemon juice^ and cayenne✪ Oysters and Mushrooms in Crusts. Pour this into the crusts, and serve at once. This dish is acceptable to those who cannot eat oysters in puff-paste patties. Pigs in Blankets^ or Huitres au Lit. — Season large 03'S- ters with salt and pepper. Cut very thin slices of fat hacon✪ Pigs in Blankets or Huitres au Lit ; wrap each oyster in a slice of bacon, and fasten with a wooden skewer. Put in a hot omelet pan, and cook just long enough to crisp the bacon. Serve on small pieces of delicate toast. Fried Oysters. — Wash the 03'sters, drain, sprinkle with salt and pepper^ and let them stand twenty minutes. Roll first in seasoned crumbs., then dip in beaten egg mixed with one tablespoonful of milk ; roll in crumbs again, and frv one minute in smoking hot lard. Drain on paper, and garnish with chopped or sliced pickle^ or chowchow✪ Fried Oysters. Serve with cold slaw or celery salad. Fried oysters are much better, and spatter less in frying, if parboiled shghtly and drained before rolling in the crumbs. When only a few are wanted, and those espe- cially nice, select the large oysters, roll them in fine crumbs^ then in Mayonnaise dressing^ then in crumbs again, and fry. The Boston Cook Book. 179 Sauted Oysters. — Prepare as for frying, and brown on each side in hot butter ; or roll in the cracker only✪ Sauted Oysters, and brown them. Oysters in Fritter Batter.^ see page 107. Broiled Oysters, — Pick over, and drain large oysters. Dip in melted butter., then in fine cracker crumbs seasoned with salt and pepper✪ Broiled Oysters. Butter a fine wire gridiron ; put the 03^sters in closely, and broil till the juice flows. Some prefer to broil them without the crumbs, but more juice is lost in this way. Pickled Oysters, — Cook one quart of oysters in their liquor, till plump. Remove the oysters, and add to the liquor half a cup of good cider vinegar. Skim as it boils, and add one teaspoonful of salt.^ two blades of mace^ ten cloves^ ten peppercorns^ ten allspice berries.^ and a few grains of cayenne pepper✪ Pickled Oysters. Boil five minutes. Pour the liquor over the oysters, and when cold seal in glass jars, and put in a cool dark place. They will keep two weeks. Clams. Thin shell clams, and round shell clams, or quahaugs, furnish a delicious and wholesome form of food if eaten only when fresh. They are more easily opened and have a finer flavor when cooked in the shells.

AI-modernized reading of the original text

Oysters and Mushrooms in Crusts. — Bake Parker- Houseroll dough in round pans, or as small round biscuit placed some distance apart. When cold, cut a slice from the top of each, and remove the soft inside without breaking through the crust. Fill with the following mixture : — Parboil half a pint of oysters. Strain, and save the liquor. Cut the oysters fine, and mix with them half a can of chopped mushrooms. Mix the oyster liquor and mushroom juice with enough cream to make one pint in all. Pour this hot liquid slowly on one tablespoonful of butter and three of flour cooked together. Season highh' with salt, pepper, lemon juice, and cayenne. Pour this into the crusts, and serve at once. This dish is acceptable to those who cannot eat oysters in puff-paste patties. Pigs in Blankets^ or Huitres au Lit. — Season large oysters with salt and pepper. Cut very thin slices of fat bacon; wrap each oyster in a slice of bacon, and fasten with a wooden skewer. Put in a hot omelet pan, and cook just long enough to crisp the bacon. Serve on small pieces of delicate toast. Fried Oysters. — Wash the 03'sters, drain, sprinkle with salt and pepper, and let them stand twenty minutes. Roll first in seasoned crumbs, then dip in beaten egg mixed with one tablespoonful of milk ; roll in crumbs again, and fry one minute in smoking hot lard. Drain on paper, and garnish with chopped or sliced pickle, or chowchow. Serve with cold slaw or celery salad. Fried oysters are much better, and spatter less in frying, if parboiled slightly and drained before rolling in the crumbs. When only a few are wanted, and those especially nice, select the large oysters, roll them in fine crumbs^ then in Mayonnaise dressing^ then in crumbs again, and fry. The Boston Cook Book. Sauted Oysters. — Prepare as for frying, and brown on each side in hot butter ; or roll in the cracker only, and brown them. Oysters in Fritter Batter.^ see page 107. Broiled Oysters, — Pick over, and drain large oysters. Dip in melted butter, then in fine cracker crumbs seasoned with salt and pepper. Butter a fine wire gridiron ; put the oysters in closely, and broil till the juice flows. Some prefer to broil them without the crumbs, but more juice is lost in this way. Pickled Oysters, — Cook one quart of oysters in their liquor, till plump. Remove the oysters, and add to the liquor half a cup of good cider vinegar. Skim as it boils, and add one teaspoonful of salt, two blades of mace, ten cloves, ten peppercorns, ten allspice berries, and a few grains of cayenne pepper. Boil five minutes. Pour the liquor over the oysters, and when cold seal in glass jars, and put in a cool dark place. They will keep two weeks. Clams. Thin shell clams, and round shell clams, or quahaugs, furnish a delicious and wholesome form of food if eaten only when fresh. They are more easily opened and have a finer flavor when cooked in the shells.

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Fried OystersOysters and Mushrooms in CrustsPigs in Blankets or Huitres au LitFried OystersSauted OystersBroiled OystersFried ScallopsPickled Oysters

Mrs. Lincoln's Boston cook book