CURRIED OYSTERS.— Melt 1 tablespoon of butter✪ Oyster Croquettes, add 1 tablespoon of flour, 1 scant teaspoon of curry powder, ^ cup each of oyster liquor and thin cream. When thick add 1 tablespo^)n of grated apple, 1 cup of oysters, 10 drops of onion juice, and Yz tea- spoon of salt; serve on toast. — Eloise Jersning.^, Winnetka, 111. OYSTER CUTLETS.— Soak 2 tablespoons of fine cracker crumbs in the oyster liquor, chop ^ pt. of oysters, and add them to the soaked crumbs; add 1 cup fine, chopped, cooked chicken, 1 teaspoon of salt, and a little pepper. Put 1 tablespoon of butter in a fryin-pan, when melted add 1 tablespoon of flour, stir until smooth, add the; oyster mixture, and stir 3 or 4 minutes. Put in 2 eggs✪ Oyster Cutlets, well beaten, and stir a minute longer. Spread upon a well- buttered platter, and when cold shape into cutlets. Dip the cutlet into 1 beaten ^^^y and then into bread crum'bs, and fry until brown. Serve quickly. — ^Mrs. D. E. Gentry, Glencoe, 111. COOK COUNTY COOK BOOK 243 DEVILED OYSTERS.— 25 oysters, ^ pt. of milk, J^ a salt- spoon paprika, J^ a saltspoon of white pepper, J/^ a teaspoon of salt, 1 tablespoon of butter, 2 tablespootis of flour, yolks of 2 hard- boiled eggs, 1 tablespoon of chopped parsley. Drain, and wash the oysters; throw them into a hot kettle; stir until the gills have curled; drain, saving the liquor. Chop the oysters, drain again, adding this to the other liquor. Rub the butter and flour together, add the oyster liquor and cold milk; stir over the fire until they reach the boiling point; add all the seasoning and the yolks of the eggs, slightly beaten; cook just a moment longer; add the oysters, and stand aside to cool. When cold, fill the mixture into the deep oyster or clam shells, or in any individual shells that you may have in the house. Beat an egg until the white and yolk are thor- oughly mixed; add a tablespoon of warm water, and beat again. Take the shell in your hand, and baste it all over with this beaten tgg; then dust thickly with bread crumbs, cementing well where the mixture and shell come together. When ready to serve, put a few at a time in a frying basket, and plunge them into hot fat. Caution. — An abundance of egg and bread must be put around the edge of the shell, so that it will quickly harden when plunged into the hot fat, otherwise the fat will penetrate, and spoil the flavor of the mixture. This same mixture may be put into indi- vidual or ramekin dishes, covered with browned bread crumbs, and put into the oven a few minutes to heat. — Mrs. E. P. Hubbard, 3257 South Park Ave., Chicago, 111. FRICASEED OYSTERS.— Parboil 50 of the freshest of oys- ters in their own liquor. One good scald is sufficient. Skim and strain off the liquor. Rub together 6 oz. of butter, 3 tablespoons of scalding hot cream into a smooth paste. Place this in 1 qt. of hot cream in a stewpan on the fire, and stir constantly. Add 3 saltspoons of salt, 2 each of ground white pepper, allspice, and mace. Stir until it is thick. Add the well-beaten yolk of 2 eggs✪ Fricasseed Oysters, strained through a fine sieve. Pour the same over the oys- ters, cover thickly with bread crumbs. Bake in a quick oven until the top is dark brown. Serve hot. — Eloise Jennings, Winnetka, 111.

AI-modernized reading of the original text

CURRIED OYSTERS.— Melt 1 tablespoon of butter, add 1 tablespoon of flour, 1 scant teaspoon of curry powder, 1/2 cup each of oyster liquor and thin cream. When thick add 1 tablespoon of grated apple, 1 cup of oysters, 10 drops of onion juice, and 1/2 teaspoon of salt; serve on toast. — Eloise Jennings, Winnetka, 111. OYSTER CUTLETS.— Soak 2 tablespoons of fine cracker crumbs in the oyster liquor, chop 1/2 pt. of oysters, and add them to the soaked crumbs; add 1 cup fine, chopped, cooked chicken, 1 teaspoon of salt, and a little pepper. Put 1 tablespoon of butter in a fryin-pan, when melted add 1 tablespoon of flour, stir until smooth, add the oyster mixture, and stir 3 or 4 minutes. Put in 2 eggs, well beaten, and stir a minute longer. Spread upon a wellbuttered platter, and when cold shape into cutlets. Dip the cutlet into 1 beaten egg and then into bread crumbs, and fry until brown. Serve quickly. — Mrs. D. E. Gentry, Glencoe, 111. DEVILED OYSTERS.— 25 oysters, 1/2 pt. of milk, 1/2 a saltspoon paprika, 1/2 a saltspoon of white pepper, 1/2 a teaspoon of salt, 1 tablespoon of butter, 2 tablespootis of flour, yolks of 2 hardboiled eggs, 1 tablespoon of chopped parsley. Drain, and wash the oysters; throw them into a hot kettle; stir until the gills have curled; drain, saving the liquor. Chop the oysters, drain again, adding this to the other liquor. Rub the butter and flour together, add the oyster liquor and cold milk; stir over the fire until they reach the boiling point; add all the seasoning and the yolks of the eggs, slightly beaten; cook just a moment longer; add the oysters, and stand aside to cool. When cold, fill the mixture into the deep oyster or clam shells, or in any individual shells that you may have in the house. Beat an egg until the white and yolk are thoroughly mixed; add a tablespoon of warm water, and beat again. Take the shell in your hand, and baste it all over with this beaten tgg; then dust thickly with bread crumbs, cementing well where the mixture and shell come together. When ready to serve, put a few at a time in a frying basket, and plunge them into hot fat. Caution. — An abundance of egg and bread must be put around the edge of the shell, so that it will quickly harden when plunged into the hot fat, otherwise the fat will penetrate, and spoil the flavor of the mixture. This same mixture may be put into individual or ramekin dishes, covered with browned bread crumbs, and put into the oven a few minutes to heat. — Mrs. E. P. Hubbard, 3257 South Park Ave., Chicago, 111. FRICASEED OYSTERS.— Parboil 50 of the freshest of oysters in their own liquor. One good scald is sufficient. Skim and strain off the liquor. Rub together 6 oz. of butter, 3 tablespoons of scalding hot cream into a smooth paste. Place this in 1 qt. of hot cream in a stewpan on the fire, and stir constantly. Add 3 saltspoons of salt, 2 each of ground white pepper, allspice, and mace. Stir until it is thick. Add the well-beaten yolk of 2 eggs, strained through a fine sieve. Pour the same over the oysters, cover thickly with bread crumbs. Bake in a quick oven until the top is dark brown. Serve hot. — Eloise Jennings, Winnetka, 111.

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Angels on HorsebackVirginia Creamed OystersOyster CroquettesCurried OystersOyster CutletsDeviled OystersFricasseed Oysters

The Cook County cook book