The Institute cook book

Put the oysters over the fire in their own liquor; add the other ingredients, rubbing the butter to a paste with the flom- first. Stir until the butter is thoroughly melted; then pour into a deep ■]-%TrjTT Planned for a rlOXl Family of Four pudding dish, the sides of which are lined with half puff-paste- Have an inverted cup in the center of the dish to support the top crust; cover with paste; fasten the edges securely and make a few slashes to allow the steam to escape. Bake in a quick oven for about a half hour. When brown on the top, cover with paper to prevent the crust from burning. SCALLOPED OYSTERS Butter a baking dish and fill it with alternate layers of oysters and bread crumbs, making the bottom layer oysters and the top layer crumbs Season each layer of crumbs thoroughly and dot with small pieces of butter. When the dish is full moisten with equal parts of oyster juice and milk. CREAMED OYSTERS 1 pint oysters 1 tablespoon butter % cup milk Salt and pepper 1 tablespoon flour Dash of celery salt Heat the oysters in their own liquor, removing the scum that rises. Melt the butter in a separate pan; stir in the flour; add the milk gradually, stirring constantly to prevent lumps. Pour the oysters into the cream sauce thus made and just before serving add the seasoning, Serve in patty shells or on buttered toast. OYSTER STEW 1 pint oysters and juice Salt and red pepper 1 pint hot milk or cream 1 ounce butter Put the oysters over the fire in their own liquor; the moment they come to a boU, skim carefully and add the hot nulk or cream. Skim again; remove from the fire and add the butter and seasoning. SHIRRED OYSTERS Place small squares of toast in a pan and on each as many oysters as it wiU hold, well seasoned with salt, pepper and bits of butter. Cover the pan and cook the oysters in the oven until they are plump and curled at the edges. Serve immediately. Flanned for a T?TCT-1 Family of Four TlOi'l PANNED OYSTERS 25 oysters Juice of V2 lemon 1 tablespoon butter Salt and pepper Squares of toast Melt the butter over the fire; add the lemon juice, then the drained oysters. Cook until the edges begin to curl; season and serve on small squares of toast. BROILED OYSTERS Wash the oysters and dry them with a soft towel. Dip them in melted butter and lay them on a broiler which has been well greased with salt pork or butter. Broil on both sides for a few minutes; lay on buttered toast and season with salt, pepper and butter. Oysters cooked on both sides on a buttered gridiron have the flavor of broiled oysters, and are more easily prepared. TERRAPIN Drop the live terrapin in hot water and boil until the skin can be pulled from the legs. When cool, take off the shells; puU out the claws; open the body and remove carefully the sand bag and gall, being careful not to break them; also the entrails, lights, heart, head, tail and white muscles. The remainder of the terrapin is to be used when cut into small pieces. STEWED TERRAPIN 1 terrapin Yolk of 1 egg Vi pound butter Salt and cayenne 1 tablespoon flour Pinch of mace Vi cup cream 1 tablespoon currant jelly Rub the butter in the flour and add it to the terrapin; add the cream in which the egg has been beaten, salt, cayenne, mace and jelly. Simmer for ten minutes and serve. LOBSTER