STEWED OYSTERS. Cook together a tablespoonf ul of butter and one of flour in the blazer. Add to it one pint of oyster liquor, and when this is boiling hot, put in twenty-five oysters. As soon as the edges crimp they are done. Season with salt and white pepper and two grates of a nutmeg✪ Stewed Oysters. CURRIED OYSTERS. One solid pint oysters. Half pint oyster liquor. Half pint milk. Two teaspoonfuls curry powder. Two tablespoonfuls butter. One tablespoonful flour. Half teaspoonful onion juice. One small teaspoonful salt✪ Curried Oysters. &VBUxts, Cfame, §cMop* 45 Put in the butter and onion juice, add the flour and curry powder, and when the mixture bubbles, stir in the oyster liquor and the milk. When the sauce is smooth and boils, put in the oysters, and cook until they plump and the edges crimp, which will be in about four minutes. OYSTERS A LA POULETTE. Thirty oysters. One pint cream. One tablespoonful butter. One tablespoonful flour. Half teaspoonful salt. Saltspoonful white pepper. Three grates of a nutmeg✪ Oysters a la Poulette. Cook together the butter and flour, add the cream, stirring constantly. When it boils, put in the oysters, and cook about four minutes. When they are plump, season, and cerve on toast or crackers. 46 Z$z €0afmg;;©t00 JJupper FRICASSEED OYSTERS WITH MUSHROOMS. Thirty oysters. Half cupful mushrooms, sliced. One tablespoonful butter. One tablespoonful flour. Three gills cream. One gill mushroom liquor. Yolks of two eggs. Scant teaspoonful salt. Pinch of white pepper✪ Fricasseed Oysters with Mushrooms. Cook together the butter and flour over hot water, pour upon them the cream and the mushroom liquor, put in the oysters and the mushrooms, and when the former begin to plump, stir in the beaten yolks of the eggs, very slowly. Unless this is done with great caution the sauce will curdle. Cook them only a minute, until the raw yellow becomes creamy, season, and serve. These are especially nice upon Graham toast. &V&tm, Cfame, ^caffo^g 47 DEVILLED OYSTERS. Twenty oysters. One tablespoonful olive-oil, or melted butter. One gill oyster liquor. One teaspoonful Worcestershire sauce. Pinch cayenne. Half teaspoonful salt. Half teaspoonful curry powder✪ Devilled Oysters. Mix all the ingredients except the oys- ter liquor and oysters in the blazer before you light the lamp. As soon as they begin to heat over the flame, put in the liquor, and when this boils add the oys- ters. Turn them two or three times, and cook until plump. LITTLE PIGS IN BLANKETS. Choose large, plump oysters, and wrap about each a thin slice of corned pork 4& Zfc Cfafin&ffiizfy puppet or fat bacon, pinning it with a wooden tooth-pick. Lay them in the heated blazer, and cook until the pork or bacon is crisj}. OYSTER CRABS. Heat two tablespoonfuls of butter in the blazer, put in the oyster crabs, cook three minutes, season with salt and cay- enne, and serve. CREAMED CLAMS. One pint soft clams. One tablespoonful butter. One tablespoonful flour. One pint cream. One tablespoonful sherry. Yolks of two eggs✪ Creamed Clams. Cook together the butter and flour over boiling water, add the cream, and when you have a smooth sauce put in the <DE0fer0, Cfams, ^caffo^s 49 clams. As soon as they are plump, stir in the beaten yolks, drop by drop. Cook two minutes longer, add the sherry, and serve at once. CLAMS A LA NEWBURG. One pint clams. Two tablespoonf uls butter. One gill sherry. Half pint cream.

AI-modernized reading of the original text

STEWED OYSTERS. Cook together a tablespoonful of butter and one of flour in the blazer. Add to it one pint of oyster liquor, and when this is boiling hot, put in twenty-five oysters. As soon as the edges crimp they are done. Season with salt and white pepper and two grates of a nutmeg. CURRIED OYSTERS. One solid pint oysters. Half pint oyster liquor. Half pint milk. Two teaspoonfuls curry powder. Two tablespoonfuls butter. One tablespoonful flour. Half teaspoonful onion juice. One small teaspoonful salt. &VBUxts, Cfame, §cMop* 45 Put in the butter and onion juice, add the flour and curry powder, and when the mixture bubbles, stir in the oyster liquor and the milk. When the sauce is smooth and boils, put in the oysters, and cook until they plump and the edges crimp, which will be in about four minutes. OYSTERS A LA POULETTE. Thirty oysters. One pint cream. One tablespoonful butter. One tablespoonful flour. Half teaspoonful salt. Saltspoonful white pepper. Three grates of a nutmeg. Cook together the butter and flour, add the cream, stirring constantly. When it boils, put in the oysters, and cook about four minutes. When they are plump, season, and serve on toast or crackers. 46 Z$z €0afmg;;©t00 JJupper FRICASSEED OYSTERS WITH MUSHROOMS. Thirty oysters. Half cupful mushrooms, sliced. One tablespoonful butter. One tablespoonful flour. Three gills cream. One gill mushroom liquor. Yolks of two eggs. Scant teaspoonful salt. Pinch of white pepper. Cook together the butter and flour over hot water, pour upon them the cream and the mushroom liquor, put in the oysters and the mushrooms, and when the former begin to plump, stir in the beaten yolks of the eggs, very slowly. Unless this is done with great caution the sauce will curdle. Cook them only a minute, until the raw yellow becomes creamy, season, and serve. These are especially nice upon Graham toast. &V&tm, Cfame, ^caffo^g 47 DEVILLED OYSTERS. Twenty oysters. One tablespoonful olive-oil, or melted butter. One gill oyster liquor. One teaspoonful Worcestershire sauce. Pinch cayenne. Half teaspoonful salt. Half teaspoonful curry powder. Mix all the ingredients except the oyster liquor and oysters in the blazer before you light the lamp. As soon as they begin to heat over the flame, put in the liquor, and when this boils add the oysters. Turn them two or three times, and cook until plump. LITTLE PIGS IN BLANKETS. Choose large, plump oysters, and wrap about each a thin slice of corned pork 4& Zfc Cfafin&ffiizfy puppet or fat bacon, pinning it with a wooden tooth-pick. Lay them in the heated blazer, and cook until the pork or bacon is crisp. OYSTER CRABS. Heat two tablespoonfuls of butter in the blazer, put in the oyster crabs, cook three minutes, season with salt and cayenne, and serve. CREAMED CLAMS. One pint soft clams. One tablespoonful butter. One tablespoonful flour. One pint cream. One tablespoonful sherry. Yolks of two eggs. Cook together the butter and flour over boiling water, add the cream, and when you have a smooth sauce put in the <DE0fer0, Cfams, ^caffo^s 49 clams. As soon as they are plump, stir in the beaten yolks, drop by drop. Cook two minutes longer, add the sherry, and serve at once. CLAMS A LA NEWBURG. One pint clams. Two tablespoonf uls butter. One gill sherry. Half pint cream.

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Stewed OystersPanned Oysters with SherryCurried OystersClams a la NewburgOysters a la PouletteFricasseed Oysters with MushroomsDevilled OystersCreamed Clams

The chafing-dish supper