Dora's cook book

Make some rich puff paste and bake it in very small patty pans; when cool, turn them out upon a large dish ; stew some large, fresh oysters, season with butter, pepper and salt; then add the yolk of one egg, boiled hard and grated, add as much of the oyster liquor as will cover ‘them. When they have stewed a little while, take them out of the pan and let them cool. When cool, lay three oysters in each shell of puff paste. SHELL FISH. 27 OYSTER PIE. Line a pudding-dish with puff paste, if not too rich. Cover with a plate the same size as the pudding-dish, and on this dish place the upper crust. Put- them into the oven to bake, and while they are there, make ready the filling, which is prepared as for stewed oysters, with a little more,cracker crumbs stewed in it. Fill] the crust with oysters, Slip the baked upper crust on the top of the pie, and return it to the oven for five minutes. Serve at once. SCALLOPED OYSTERS. Butter a pudding dish, roll crackers very fine; put a layer of crackers, then a layer of oysters, season with salt and pepper, put small bits of butter over the oyster, fill the dish with a sweet milk enough to soak the crackers; bake nearly an hour. If too dry when baking, add a little more milk and butter. nearly full, having crackers on top; pour in OYSTER OMELET. Add to a half cup of cream six eggs beaten very lightly ; season with pepper and salt, and pour into a frying-pan with a tablespoonful of butter; drop in a dozen large oysters cut in halves, or chopped fine with parsley, and fry until a light brown. Double it over, and serve im- mediately. OYSTER SHORT CAKE. One quart of sifted four, two teaspoonfuls baking powder, one tablespoonful butter, a pinch of salt, and enough sweet milk to moisten well; roll about an inch thick, and bake quickly on tin plates. While baking, take one quart of oysters and a half cup of water and put on the stove; then take a half cup of milk and the same of butter, mix with a tablespoonful of flour, and a little salt ‘and pepper; add all together and boil at once. When the cakes are done, split open and spread the oysters between the pieces and some on the top. Put the oysters that are left in a gravy dish, and replenish when needed. ROASTED OYSTERS. G Take oysters in the shell, wash the shells clean, and lay them on hot coals ; when they are done they will begin to open. Remove the upper shells, and serve the oysters in the lower shell, with a little melted butter poured over each. RAW OYSTERS. For a party, serve on a handsome block of ice in which a cavity has been made with a hot flat-iron, set the ice on a platter and garnish the edges with slices of lemon. Have pepper, salt, and vinegar on hand; serve with lemon juice. BROILED OYSTERS. Broil as many oysters as you wish; and lay them on buttered toast, salt and pepper; pour over them a cup of hot, rich cream; keep them perfectly hot until eaten. APPLE PORK. Have the bone taken from a leg of pork, and the skin scored in diamonds; fill up the place which the bone has left with juicy apples, pared, cored, and cut small, a little sugar, and some grated rind of lemon; place in a large baking-pan, and around it whole apples, pared and cored with sugar sprinkled over them, and the grated rind and juice of a lemon ; bake three hours; put half cup water in the pat TO FRY APPLES AND PORK CHOPS. Season them with salt, pepper, and powdered sage; dip them into beaten egg and then into fine bread crumbs. Fry till they are done. Put them ona hot dish. Pour off part of the gravy into another pan, to make a gravy to serve with them, if you choose. Then fry sliced apples. When they are browned on one side and partly cooked, turn them carefully with a pancake-turner, and let them finish cooking. Dish around the chops. LAMB STEWED WITH PEAS.