Roll a few crackers ; beat two eggs ; wash your oysters
or not, according to your notion, but the bits of shell
must be removed ; dip your oysters into the egg, then into
the rolled crackers ; take half butter, and half lard in a
spider, have it hot ; (but not so hot that your oysters will
burn ; ) fry them ; then have a colander in a pan on the
stove, and as soon as done, put into the colander to dry;
when you have a dozen or so, take them out and put on a
hot platter; salt✪ To Fry Oysters to you taste.
TO FEY OYSTEES.
Mrs. D., and Mrs. T. V. Wadskier.
Use the largest and best oysters ; lay them in rows upon
a clean cloth and press another upon them, to absorb the
moisture ; have ready several beaten eggs ; and in another
dish some finely crushed crackers ; in the frying pan heat
enough butter to entirely cover the oysters ; dip the oys-
ters first into the eggs, then into the crackers, rolling it or
them over that they may become well incrusted ; drop into
the frying pan and fry quickly to a light brown. Serve
dry and let the dish be warm. A chafing dish is best.
84:
THE HOME COOK BOOK.
FRICASSEED OYSTERS.
Mrs. W. P. Brown.
For a quart can, drain the oysters dry as possible ; put
a piece of butter the size of an egg into your spider, and
let it get quite brown ; put in your oysters and as soon as
they commence to cook, add as much more butter, which
has been previously well mixed with a tablespoon of
flour ; let it cook a moment and add one egg, beaten with
a tablespoon of cream ; let this cook a moment and pour
all over toasted bread✪ Fricasseed Oysters.
MACARONI WITH OYSTERS.
Mrs. F. B. Orr.
Boil macaroni in salt water, after which drain through
a colander ; take a deep earthern dish or tin, put in alter-
nate layers of macaroni and oysters ; sprinkle the layers
of macaroni with grated cheese✪ Macaroni with Oysters ; bake until brown. De-
licious as a side dish at dinner.
MACARONI AND OYSTERS— AN ENTREE.
Mrs. Baushar.
Boil the macaroni first; place a layer of it in the bottom
of the dish ; dry the oysters and place around on the
macaroni, then a layer of browned bread crumbs, then
another layer of macaroni, then oysters as before, then
bread crumbs, and so on, finishing off with bread crumbs,
and bake ; pepper, salt and butter to the taste ; make
a broth of the oyster juice and milk✪ Macaroni and Oysters - An Entree, and pour over it
before baking ; bake about twenty minutes.
VALTJABLE RECIPES.
85
PICKLED OYSTERS.
Mrs. C. G. Smith.
Wash them from their liquor and put them into a porce-
lain lined kettle, with strong salt and water to cover them ;
let them come to a boil, and then skim them into cold
water; scald whole peppers, mace and cloves in a little
vinegar ; the quantity of these must be determined by the
number of oysters ; when the oysters are cold, put them
into a stone jar with layers of spice between them✪ Pickled Oysters, and
make liquor enough to cover them from the liquor in
which they were cooked ; spice your vinegar and cold
water to taste.
LOBSTER CHOWDER.
Mrs. Lamkin.
Four or five pounds of lobster, chopped fine; take the
green part and add to it four pounded crackers ; stir this
into one quart of boiling milk; then add the lobster, a
piece of butter o. e-half the size of an egg, a little pepper
and salt, and bring it to a boil.
LOBSTER CROQUETTES.
M. A. T. ✪ Lobster Chowder
Page 36 · 7 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Roll a few crackers ; beat two eggs ; wash your oysters or not, according to your notion, but the bits of shell must be removed ; dip your oysters into the egg, then into the rolled crackers ; take half butter, and half lard in a spider, have it hot ; (but not so hot that your oysters will burn ; ) fry them ; then have a colander in a pan on the stove, and as soon as done, put into the colander to dry; when you have a dozen or so, take them out and put on a hot platter; salt to you taste.
TO FRY OYSTERS.
Mrs. D., and Mrs. T. V. Wadskier.
Use the largest and best oysters ; lay them in rows upon a clean cloth and press another upon them, to absorb the moisture ; have ready several beaten eggs ; and in another dish some finely crushed crackers ; in the frying pan heat enough butter to entirely cover the oysters ; dip the oysters first into the eggs, then into the crackers, rolling it or them over that they may become well incrusted ; drop into the frying pan and fry quickly to a light brown. Serve dry and let the dish be warm. A chafing dish is best.
84:
FRICASSEED OYSTERS.
Mrs. W. P. Brown.
For a quart can, drain the oysters dry as possible ; put a piece of butter the size of an egg into your spider, and let it get quite brown ; put in your oysters and as soon as they commence to cook, add as much more butter, which has been previously well mixed with a tablespoon of flour ; let it cook a moment and add one egg, beaten with a tablespoon of cream ; let this cook a moment and pour all over toasted bread.
MACARONI WITH OYSTERS.
Mrs. F. B. Orr.
Boil macaroni in salt water, after which drain through a colander ; take a deep earthern dish or tin, put in alternate layers of macaroni and oysters ; sprinkle the layers of macaroni with grated cheese ; bake until brown. Delicious as a side dish at dinner.
MACARONI AND OYSTERS— AN ENTREE.
Mrs. Baushar.
Boil the macaroni first; place a layer of it in the bottom of the dish ; dry the oysters and place around on the macaroni, then a layer of browned bread crumbs, then another layer of macaroni, then oysters as before, then bread crumbs, and so on, finishing off with bread crumbs, and bake ; pepper, salt and butter to the taste ; make a broth of the oyster juice and milk, and pour over it before baking ; bake about twenty minutes.
PICKLED OYSTERS.
Mrs. C. G. Smith. Wash them from their liquor and put them into a porcelain lined kettle, with strong salt and water to cover them ; let them come to a boil, and then skim them into cold water; scald whole peppers, mace and cloves in a little vinegar ; the quantity of these must be determined by the number of oysters ; when the oysters are cold, put them into a stone jar with layers of spice between them, and make liquor enough to cover them from the liquor in which they were cooked ; spice your vinegar and cold water to taste.
LOBSTER CHOWDER.
Mrs. Lamkin.
Four or five pounds of lobster, chopped fine; take the green part and add to it four pounded crackers ; stir this into one quart of boiling milk; then add the lobster, a piece of butter one-half the size of an egg, a little pepper and salt, and bring it to a boil.
LOBSTER CROQUETTES.
Records on this page
To Fry OystersFricasseed OystersMacaroni with OystersMacaroni and Oysters - An EntreePickled OystersLobster ChowderLobster Croquettes