The century cook book

Oysters on a Block of Ice. Saw a block of ice to fit a platter, square if you have one. A block twelve or fourteen inches square, by eight or nine deep, is a nice size. Into the middle of the block make a cavity by placing on it a tin basin of hot water; as the ice melts pour off the water and keep renewing the water in the tin until the cavity will hold as many oysters as you wish to serve. You can judge the capacity of the cavity by that of the basin. Drain the oysters in a colander, then put them in the ice; garnish or trim the dish with parsley, celery, cress or flowers. This is not only a nice way to serve oysters, but is also an elegant ornament for a table. Fried Oysters. Put the oysters in a colander, pour water over them, then take out and wipe dry. Have some crackers rolled fine, season with pepper and salt and put on a platter. Beat an egg and dip the oysters in it, then roll in the cracker crumb and lay them on a plate covered with the cracker dust. Fry crisp and brown in hot lard or butter, or half and half of each. Serve at once. Broiled Oysters. Dry large selected oysters, place on a fine wire broiler, turning often. Have some toast prepared, butter the oysters, season with salt and pepper, place on the toast, put in the oven for a moment to heat, and serve. Oysters Roasted in the Shell. Wash the shells and wipe them dry, put in a baking pan and bake for twenty or twenty-five minutes in a brisk oven. Serve on hot plates as soon as taken from the oven. 24 Shell Fish and How to Prepare It Escalloped Oysters. Put a quart of oysters in a colander, wash thoroughly by pouring cold water over them. Reduce eight or ten crackers to dust by rolling them. Butter an earthen pudding dish, put a layer of cracker dust in the bottom of the dish, then a layer of oysters, sprinkle with salt and pepper and pour then two tablespoonfuls of melted butter and three of milk, then another of cracker and so on until the dish is nearly full. Have a layer of the cracker dust on top with small lumps of butter through it. Bake about one half hour. Oyster Stew. Let three pints of water come to a boil, put in one quart of oysters, half a cup of butter and season with salt and pepper, let it boil up once more and serve at once. Milk Stew. One quart of milk and one pint of water, let them boil together, then add one quart of oysters, a lump of butter the size of an egg season with salt and pepper and let come to a boil once more, then add a double handful of crushed crackers and serve. Pickled Oysters. Put in a porcelain kettle a hundred large oysters with the liquor and simmer until the edges curl ; take out the oysters and add to the liquor a scant pint of vinegar, ten or a dozen blades of mace, a tablespoonful each of peppercorn and cloves; let it come to a boil and pour over the oysters. Oyster Pie. Line a pudding dish with a rich biscuit crust and dredge well with flour, put in a quart of washed oysters, season with salt and pepper, add two tablespoonfuls of butter and half a cup of milk, dredge with flour, put on the top crust cutting a small opening for the steam to escape. Bake about half an hour. Oyster Patties. Boil a quart of oysters with just enough liquor to cover them; as soon as they come to a boil, season with salt and pepper and three tablespoonfuls of butter.