Take 1 quart of oysters and with a fork lift them into colander, let drain perfectly dry. Have chafing dish hot, put in 2 ounces of butter, let it melt until it begins to sizzle. Add oysters, stirring until the edges curl. Season with salt and pepper. While they are cook- ing add % pint of cream✪ Blazer of Oysters, strain liquor from oysters, thicken the whole with 1 tablespoon of flour, mix until smooth. Allow it to cook a few minutes longer. Serve on hot toast. Oyster Omelette. Take 15 oysters and chop them, mix as much flour as can be taken up with a teaspoon, % gill of cream, add 2 ounces of melted butter and 6 well-beaten eggs✪ Oyster Omelette, pepper and salt; stir in the oysters, fry and fold as an ordinary omelette. Oyster Ooquilles. Select 1 quart of large oysters, drain on a cloth, fry in butter, add 1 tablespoon of chopped parsley, 1 tablespoon of vinegar or lemon juice. When they begin to boil remove from fire. Take the coquilles (shells), fill nearly full with the oysters. Pour over this sauce. Put in saucepan 1 kitchen spoon of butter; when it bubbles add 1 tablespoon of flour, stir until smooth, then cook a few min- utes; add 1^ pints of oyster liquor, stir until it thickens. Season with cayenne pepper and salt. When ready to serve add 4 well- beaten yolks, % cup of cream, juice of % lemon✪ Oyster Ooquilles, pour sauce on oysters, set in oven a few minutes. Serve at once. Spiced Oysters. Take 1 quart of oysters, pour in colander, then put liquor into saucepan with % coffee cup of vinegar, 2 blades of mace, 1 dessert- spoon of allspice ; let it boil, then add oysters, pepper and salt✪ Spiced Oysters. When they curl pour in dish. Serve cold for lunch or tea. To Pickle Oysters. One quart of large oysters, % pint of vinegar, % pint of white wine, 2 teaspoons salt, 4 teaspoons of whole black pepper, 2 pieces of mace✪ To Pickle Oysters. Strain the liquor and add these ingredients. Let it boil ' up once and pour while boiling hot over the oysters ; let them remain 10 minutes, then pour off this liquor, allow oysters to get cold, then put them into self-sealing jars. These will keep for some time. Boasted Blue Points. Take as many oysters as required, wash the shells clean and wipe dry. Place them on top of range ; the shell will begin to open when hot; then remove upper shell sprinkle with salt and pepper; serve with melted butter. Baw Blue Points. Wash shells clean and wipe them; open with an oyster knife, KENTUCKY RECEIPT BOOK. 51 then serve on plates with crushed ice and slices of lemon, Horse- radish may be substituted for lemon, with pepper and salt. To Feed Oysters in Shell. Wash the shells clean, lay the bottom downward, pour on them 1 gallon of water, 1 quart of com meal, 1 handful of coarse salt. Feed on alternate days. It is best to keep them in a cellar. Oyster TnxfOie. One tablespoon of butter in chafing dish and 1 tablespoon of flour, stir until mixture is frothy (being careful it does not brown) ; stir in ^ pint of cream and 2 dozen oysters with 3 tablespoons of their liquor, cook until oysters begin to curl, then add 1 well-beaten yolk and 1 teaspoon of chopped parsley, 2 minced mushrooms. Servo very hot on buttered toast. Panned Oysters. One pint of oysters, 1 tablespoon butter, 1 teaspoon of salt, % saltspoon of white pepper. Put butter in covered saucepan with salt, pepper and. a dash of cayenne✪ Panned Oysters; when hot add the oysters, that must be washed and wiped ; keep closely covered and shake the pan to prevent sticking; cook until plump. Serve on toasted bread or heated crackers. Pigs in Blankets. Select large oysters and roll each one in a thin slice of middling, skewer with wooden toothpick. Have some melted butter in a pan, place in the oysters carefully ; add pepper and salt✪ Pigs in Blankets ; let them remain until edges curl. Serve on a hot dish. Fricassee Oysters.

AI-modernized reading of the original text

Take 1 quart of oysters and with a fork lift them into colander, let drain perfectly dry. Have chafing dish hot, put in 2 ounces of butter, let it melt until it begins to sizzle. Add oysters, stirring until the edges curl. Season with salt and pepper. While they are cooking add % pint of cream, strain liquor from oysters, thicken the whole with 1 tablespoon of flour, mix until smooth. Allow it to cook a few minutes longer. Serve on hot toast. Oyster Omelette. Take 15 oysters and chop them, mix as much flour as can be taken up with a teaspoon, % gill of cream, add 2 ounces of melted butter and 6 well-beaten eggs, pepper and salt; stir in the oysters, fry and fold as an ordinary omelette. Oyster Coquilles. Select 1 quart of large oysters, drain on a cloth, fry in butter, add 1 tablespoon of chopped parsley, 1 tablespoon of vinegar or lemon juice. When they begin to boil remove from fire. Take the coquilles (shells), fill nearly full with the oysters. Pour over this sauce. Put in saucepan 1 kitchen spoon of butter; when it bubbles add 1 tablespoon of flour, stir until smooth, then cook a few minutes; add 1^ pints of oyster liquor, stir until it thickens. Season with cayenne pepper and salt. When ready to serve add 4 wellbeaten yolks, % cup of cream, juice of % lemon, pour sauce on oysters, set in oven a few minutes. Serve at once. Spiced Oysters. Take 1 quart of oysters, pour in colander, then put liquor into saucepan with % coffee cup of vinegar, 2 blades of mace, 1 dessertspoon of allspice ; let it boil, then add oysters, pepper and salt. When they curl pour in dish. Serve cold for lunch or tea. To Pickle Oysters. One quart of large oysters, % pint of vinegar, % pint of white wine, 2 teaspoons salt, 4 teaspoons of whole black pepper, 2 pieces of mace. Strain the liquor and add these ingredients. Let it boil ' up once and pour while boiling hot over the oysters ; let them remain 10 minutes, then pour off this liquor, allow oysters to get cold, then put them into self-sealing jars. These will keep for some time. Roasted Blue Points. Take as many oysters as required, wash the shells clean and wipe dry. Place them on top of range ; the shell will begin to open when hot; then remove upper shell sprinkle with salt and pepper; serve with melted butter. Raw Blue Points. Wash shells clean and wipe them; open with an oyster knife, then serve on plates with crushed ice and slices of lemon, Horseradish may be substituted for lemon, with pepper and salt. To Feed Oysters in Shell. Wash the shells clean, lay the bottom downward, pour on them 1 gallon of water, 1 quart of com meal, 1 handful of coarse salt. Feed on alternate days. It is best to keep them in a cellar. Oyster Timbale. One tablespoon of butter in chafing dish and 1 tablespoon of flour, stir until mixture is frothy (being careful it does not brown) ; stir in ^ pint of cream and 2 dozen oysters with 3 tablespoons of their liquor, cook until oysters begin to curl, then add 1 well-beaten yolk and 1 teaspoon of chopped parsley, 2 minced mushrooms. Serve very hot on buttered toast. Panned Oysters. One pint of oysters, 1 tablespoon butter, 1 teaspoon of salt, % saltspoon of white pepper. Put butter in covered saucepan with salt, pepper and. a dash of cayenne; when hot add the oysters, that must be washed and wiped ; keep closely covered and shake the pan to prevent sticking; cook until plump. Serve on toasted bread or heated crackers. Pigs in Blankets. Select large oysters and roll each one in a thin slice of middling, skewer with wooden toothpick. Have some melted butter in a pan, place in the oysters carefully ; add pepper and salt ; let them remain until edges curl. Serve on a hot dish. Fricassee Oysters.

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Blazer of OystersOyster TnxfOieOyster OmeletteOyster OmeletteOyster OoquillesSpiced OystersFricassee OystersTo Pickle OystersPanned OystersPigs in Blankets

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