Kentucky receipt book

One dozen oysters, 1 tablespoon butter, a little grated onion, % coffee cup of cream, 1 egg, 1 dessertspoon flour, 1 teaspoon parsley, salt and pepper. Roll the oysters in cracker crumbs, then in egg and in crumbs again, add salt and pepper. Put butter in chafing dish. When hot add the oysters and fry a little. Gravy for Oysters. Take one dessertspoon butter, a dash of grated onion, 1 heaping teaspoon flour, the parsley finely chopped and a little hot water. Mix well, then add the cream, stirring constantly. When sauce is creamy add oysters and leave a short while to warm. Serve on thin slices of hot toast. Curried Oysters. Put in chafing dish 1 tablespoon butter, 1 teaspoon curry powder, 1 level tablespoon flour. Cook and stir until the mixture is brown, then add 1 teaspoon grated onion, cook 1 minute longer, then pour in 1 cup oyster liquor, 1 tablespoon grated apple, pepper and salt. Stir until mixture is thick and smooth, then drop in the oysters and cook until the edges begin to curl. Serve on hot toast. Brown Fricassee of Oyster. One quart of oysters, 2 heaping tablespoons butter, one scant tablespoon flour, salt and a dash of cayenne pepper, ^ teaspoon chopped parsley. Brown butter and flour in saucepan, add oysters Washed and drained, turn carefully. Serve on hot toast. Spindled Oysters. Two dozen large oysters, 2 ounces of bacon, 6 small slices of thin toast, 6 silver or steel skewers. Cut two dozen wafers of bacon and fill skewers with oysters and bacon alternately, putting skewer cross grain through the muscle of oyster so that each slice may touch oyster. Lay skewers in baking pan and cook in quick oven 5 minutes. Place each skewer on slice of toast and pour over the drip from pan. Serve at once. Griddled Oysters. Scald and drain 2 dozen large oysters. Have a large griddle heated, put on it lumps of butter, each size of a pea, place one oyster on each piece of butter, using % the oysters, turn and remove oysters as soon as done. Place rest of oysters in same way. Brown quickly. Serve on rye shortcake or rounds of toast. Oysters a la Baltimore. Scald and drain two dozen large oysters, sprinkle lightly with red pepper, roll in cracker dust, dip in cold, thick mayonnaise dressing, then in egg mixed with an equal amount of thick creain, drain and roll in sifted bread crumbs. Fry in hot fat a chestnut brown. Serve at once. Oysters Sauted. To one pint of prepared oysters add 1 pint stale bread crumbs, season with pepper and salt, add two lightly beaten eggs. Leave for 1 hour, then put by spoonful in frying pan and brown quickly on both sides in hot butter. Serve at once. Oysters on Toast. Put 1 tablespoon butter in skillet, have shell br bulk oysters well drained, then put them in skillet, cook until they curl. Remove carefully and place oysters on hot toast. Blend 1 tablespoon flour and 1 tablespoon butter, add to sauce in skillet and cook a few minutes, then pour over toast and serve at once. Fried Oysters a la Virginia. Scald and drain 2 dozen large oysters, dust with cayenne pepper, roll in cracker dust, dip in egg mixed with an equal amount of thick cream, drain and roll in fresh bread crumbs. Fry ½ dozen at a time in smoking hot fat. As soon as done lift out the basket and drop in a few slices of raw Irish potatoes to prevent the fat burning. Proceed in this way until all are fried. Serve immediately with tomato catsup. Broiled Oysters.