Kirmess cook book

Clayton, Mrs. Gould's Butler. One pound of almonds, put in hot boiling water, let it set three minutes; take off the skin, put over the stove for ten minutes and dry them out Use sweet almond or olive oil; just spread the oil over the bottom of the pan with a clean piece of cheesecloth, then put your almonds in and put in the oven, don't cook too fast. When done put on a large piece of brown paper and apply your salt to suit your taste. Let them stand an hour before serving. CHAPTER XXIII The recipes without names are taken from "Chafing Dish Delicacies," by Janet McKenile HIU, Boston. OYSTERS. Mrs. T. K. Egbert, New York. Put into the blazer twenty-five to fifty choice oysters. As soon as they are hot and look plump, add salt, pepper and butter. Serve on buttered toast or crackers. Add two tablespoonfuls of cream or half a tablespoonf ul of lemon juice before serving, if desired. CURRIED OYSTERS. One quart of oysters, one-fourth cup of butter, one small mild onion, one tablespoonful of curry-powder, one-fourth cup of flour, one cup of oyster liquor, one cup of white stock, one-half a cup of thick tomato pulp, salt and pepper to taste. Method. — Bring the oysters to the boiling point in their own liquor, skim, drain, and set aside. Heat the butter in the blazer, saut^ in it the onion cut in slices, stir in the flour and curry-powder mixed with the salt and pepper, and, when frothy, add the oyster liquor, stock and tomato pulp (a pint of pulp reduced by slow cooking to half a cup). When the sauce boils, add the oysters; and when hot serve on buttered toast or fried bread. FRICASSEE OF OYSTERS. One quart of oysters, four tablespoonfuls of butter, yolks of two eggs, one-half a teaspoonful of chopped parsley, one tablespoonful of flour, pepper, salt, cayenne. Method. — Brown the butter and add to add the parsley, seasonings and flour; let heat, then add the well-drained oysters,and, when the edges begin to curl, add the well-beaten yolks. Serve on wanned plates, with fried bread and parsley. OYSTER SAUTE. Wash and drain the oysters, season with salt and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive oil or clarified butter in the blazer; when it is heated, put in the oysters, brown them on one side, turn, and brown on the other side. PANNED OYSTERS. With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two uncooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster. Serve, when the butter has melted, with slices of lemon. PANNED OYSTERS Wmi MAITRE D'HOTEL BUTTER. Cook as before. Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of salt and paprika, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon. Spread upon the oysters before serving. OYSTER CROMESKIES. Scald the oysters in their own liquor over a quick fire. When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick). Sauté in the blazer, heated very hot. Serve on thin