The Cook County cook book

FRIED OYSTERS.— Select , the largest oysters for frying. Take them carefully from the liquor, lay them on a cloth to drain; roll in cracker crumbs or cornmeal, and fry quickly in hot butter to a light brown. Serve at once. — ^Mrs. Chas. Horn, 1024 I^a Salle Ave., Chicago, 111. OYSTER FRITTERS.— Drain them thoroughly, chop fine, season with salt and pepper. Make a batter of eggs, milk and flour; stir the chopped oysters in this and fry in hot butter; or fry them whole, enveloped in batter, one in each fritter. In this case the batter should be thicker than if they were chopped. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. OYSTERS (Italian Style).— Drain the liquor from the oysters, spread a dish with butter, lay the oysters upon it, strew finely minced parsley over, season with salt and pepper, and sprinkle with grated Parmesan cheese. Put the dish into the oven; when brown, serve with hot wafers. — Mrs. C. J. Jeffries, Winnetka, 111. OYSTERS IN JACKETS.— 1 pt. large oysters, and bacon cut in very thin slices. Take 1 slice and place an oyster on half the slice, fold the other half over and pin the oyster in by running a wooden toothpick through. Put into a spider, and fry without seasoning. When done, send to the table hot. Do not remove the picks. This is delicious with buckwheat cakes for breakfast. — Mrs. W. J. Henderson, 2815 Calumet Ave., Chicago, 111. OYSTERS, MUSHROOMS AND SWEETBREADS (Filling for Patties). — Parboil Y^ pt. of oysters, strain, and save the liquor, cut the oysters and the mushrooms into about 4 pieces each. Cook, salt a little, and chop the sweetbreads. Mix the liquor of the oysters and mushroom juice with enough sweet cream to make 1 pt. in all. Heat the liquor and pour slowly on 1 tablespoon of butter and 3 of flour, which has been melted and partially cooked together. Season highly with salt, red pepper and a pinch of curry powder. Mix well together, and pour into patty shells. Serve at once. — Eloise Jennings, Winnetka, 111. OYSTER OMELETTE.— Make a plain omelette and just before folding over, spread on ^4 of the oysters that have been parboiled and cut in small pieces. Fold the other half over this, and serve hot. — Mrs. D. E. Gentry, Glencoe, 111. OYSTER PAN ROAST.— Put 1 tablespoon of butter in the chafing-dish; as it creams add 1 doz large oysters, }4 pt. of oyster juice, season with salt and pepper. Cover and cook 2 minutes. Serve on hot toast, moistened with the juice. — Mrs. C. J. Jeffries, Winnetka, 111. PANNED OYSTERS.— Clean, place on small pieces of toast in baking-pan, season, bake until plump. Serve with lemon butter, made with 3 tablespoons of butter, creamed, and ^ a teaspoon salt, 1 tablespoon lemon juice, cayenne. — Mrs. L. C. Hazlett, 111 E. Ohio St., Chicago, 111. PICKLED OYSTERS.-^Cook 1 qt. of large oysters in their liquor until plump. Skim out and plunge into cold water, then skim, drain, and put in earthen dish or glass. Boil 1 cup of good cider vinegar, a blade of mace, 6 whole cloves, 8 or 10 peppercorns, the same of whole allspice, 1 tablespoon of brown sugar, 1 teaspoon of salt and pinch of cayenne, or 2 teaspoons of pepper-sauce, for 5 minutes, and pour over the oysters. — Eloise Jennings, Winnetka,