Kentucky receipt book

Brown 1 tablespoon of flour, then blend with 1 tablespoon of butter. Put this in a hot skillet; after it melts add 1 quart of oys-» ters, cook 15 minutes and add a dash of cayenne pepper and salt. "When ready to serve, 2 well-beaten eggs, cook 5 minutes. Puff Paste. One and one-half pounds of flour, 1 pound of butter, 1 pint of ice water. Put butter and flour together, add ice water, roll as little as possible. To be used for pies and pate shells. Oyster Pates. Take 1 pint of flour, % pint butter solid, take % of the butter and add to flour. Put rest in cloth and work in ice water until waxy and pliable. "Work butter well with flour, adding ice water enough to make a dough. Work until smooth, roll a little longer than wide, put in rest of butter and fold 3 times, each time rolling well. Put on ice for 20 minutes, repeat this several times, then let stand for 1 hour or longer on ice. Roll ^ of an inch thick, lay cutter on paste, cut around with a sharp knife, then with a small cutter in center, cut through % the thickness and set in oven to bake. Put y2 piiit of milk in double boiler, let come to boiling point. Take 1 tablespoon of butter, 1 heaping tablespoon of flour, add the milk a little at a time until it is a smooth paste, add 1 teaspoon of salt, a dash of cayenne pepper and a little celery salt. Add enough milk to oysters to moisten well. To Prepare Oysters. Drain oysters, put liquor in saucepan and let it come to a boil, skim, add oysters, let edges curl, then add sauce. Fill pate shells and serve. Pate Shells. Roll puff paste ^ of an inch thick, shape with a pate cutter dipped in flour. Remove centers from ^ the rounds with small cutter. Brush over with cold water, chill in refrigerator, place on tin sheet, cover with brown paper and bake in hot oven 25 minutes. Use pieces cut from center for pate covers. Oyster Fritters. Take 1 dozen oysters, wash well in their own liquor, chop them a little, make a batter with 1 coffee cup of flour, 2 well-beaten eggs, % coffee cup of sweet milk, 1 teaspoon of baking powder. Dip the oysters in batter, fry in hot lard, drain in wire basket. Serve very hot with butter and sliced lemon. Garnish with parsley. Oysters a la Marguerite. One teaspoon of butter, 1 dozen large oysters, 1 tablespoon of chopped celery, salt and pepper to taste, simmer for 3 minutes, then add wine glass of sherry. Sipimer 2 minutes longer. Serve on hot toast. Oysters Newburg. One quart of oysters, 1 pint of rich milk, 1 tablespoon butter, 1 tablespoon flour, cayenne pepper and salt. Cook oysters in their liquor and drain in colander. Put butter and flour in chafing dish; stir until smooth, then add the oysters and cook several minutes. Serve on square crackers or rounds of toast. Oyster Cocktail. Allow 8 raw oysters for each guest. Season with 1 tablespoon of vinegar, l^^ tablespoon tomato catsup, 1 teaspoon shallot &iely chopped, 3 drops Tobasco sauce, a little salt. Serve in cocktail glasses with some chopped celery. Broiled Oysters. One pint of large oysters, ^ cup of melted butter, Yi cup cracker crumbs, seasoned with salt and pepper. Wipe oysters dry. then lift on a fork and dip in butter, then cracker dust. Place on a buttered broiler and broil over a clear fire. Turn while broiling. Serve with Maitre d 'Hotel sauce on a hot dish. Oyster Croquettes.