Buckeye cookery

following same order as before. Let them remain from half to three-quarters ofan hour. It is important to follow the same order in each operation, to give the liquor of the oyster time to drain out and be absorbed by the cracker dust; now heat in a frying-pan one pound of clarified fat or lard; when the blue smoke arises (which indicates a heat of 375°, the proper cooking point), drop * into it a peeled potato or piece of hard bread, which has the effect of preventing the fat growing hotter, drop in the oysters very lightly, and when a light brown turn to brown the other side; and then remove to a colander to drain a moment, or lay upon a piece of brown paper, which will absorb the superfluous grease. The time for cooking is about three minutes. Serve while hot on a hot platter. Fried oysters, to be at their best, must be eaten as soon as cooked; and when a second supply is likely to be needed, it should be cooked while the first is being served and eaten. It is better not to touch the oysters with the hand, as it tends to make them tough ; all the rolling and dipping may be done with a fork, without mangling the oyster. FRICASSEED OYSTERS. : Take a slice of raw ham (corned and not smoked), soak in boiling water for half an hour, cut in very small slices and put in a sauce-pan with two-thirds pint of veal or chicken broth well strained, the liquor from one quart oysters, one small onion minced very fine, a little chopped parsley, sweet marjoram and pepper. Let these simmer twenty minutes, boiling rapidly for two or three minutes. Then skim well and add one scant table-spoon of corn starch mixed smoothly in one-third cup of milk, stir constantly, and when it boils add the oysters and one ounce of butter ; just let it come to a boil, remove oysters to a deeper dish, then beat one egg and add to it gradually some of the hot broth, and when cooked / ‘ t c “i? oie > © Mt yr, BL de i " Pe baht ee fae Tatars Srmedend Hier ner etek Pia ate Bh NR Wt NINO ste 4 ee Vee are Rm OR ARR ese Cafe y Cap yin Oo ee Be er As WA: SHUT HISH 0. 801 stir it into the pan; season with salt and pour all over the oysters. When placed upon the table some squeeze the Juice of a lemon over it. OysTER FRITTERS. Drain off liquor, boil, skim, and to a cupful add a cup of milk, two or three eggs, salt and pepper, and flour enough to make a rather thick batter. Have hot lard or beef drippings ready in a kettle, drop the batter into it with a large spoon, taking up one oyster in each spoonful. The oyster must be large and plump. OysTER OMELET. Add to a half cup of cream six eggs beaten very light, season ‘with pepper and salt, and pour into a frying-pan “with a table-sp on of butter; drop in a dozen large oysters cut in halves, or chopped fine with parsley, and fry until a light brown. Double it over, and ‘serve immediately.— Mrs. T. B. Johnson, Tuscumbia. PANNED OYSTERS. Cut stale bread in thin slices, then round them, removing all crust. Make them to fit patty-pans; toast them, butter, and place in pans. Moisten with three or four tea-spoons of oyster liquor; then place on the toast a layer of oysters, sprinkle with pepper, and put on top a small piece of butter; place pans in a baking pan and put in oven, covering with a tin lid, or. if not large enough, another pan to keep in the steam and flavor; have a quick oven, and when cooked seven or eight minutes, until ‘‘ ruffled,” remove cover and sprinkle with salt; replace cover and cook one minute longer. Serve in the patty-pans. This is delicious. OysTER PIE. Line a deep pie-dish with puff-paste; dredge the bottom, ‘pour in one pint oysters, season well with bits of butter, salt and pepper, and sprinkle flour over; pour on some of the oyster-liquor, and cover with a crust having an opening in the center to allow the steam to escape. |