Lowney's cook book

Dry whitebait in towel ; sprinkle with salt and pepper ; dredge napkin with flour. Shake whitebait in napkin until each little fish is covered with flour. Dip frying basket in hot fat ; cover bottom of frying basket with floured whitebait ; plunge into hot fat ; fry until a golden brown ; drain on brown paper. Serve on napkin. Garnish with lemon and parsley. Brown bread is served with these fish. SHELLFISH Scalloped Oysters 1 quart oysters 2 tablespoons parsley 1 cup fine bread crumbs 2 tablespoons celery 1 teaspoon salt 1/2 teaspoon paprika I cup butter 1 cup cream I cup wine Clean oysters. Butter a baking dish ; arrange a layer of oysters in the bottom of the dish. Mix butter and 70 lowney's cook book bread crumbs ; sprinkle oysters with crumbs, parsley, celery, paprika, salt and two tablespoons of cream. Continue arranging in layers until dish is filled, having crumbs for the last layer. Just before baking, add wine and bake twenty minutes. Oysters are best baked in a shallow dish so as to have two layers of oysters only. Oyster Stew 1 quart oysters 4 tablespoons butter 1 quart milk salt and pepper 4 tablespoons cracker crumbs Drain oysters from liquor ; heat liquor to boiling point. Skim. Scald milk in double boiler ; add liquor and oysters ; cook until edges of the oysters shrivel ; add butter, salt and pepper. Serve at once. If cracker crumbs are used, combine butter and cracker crumbs and add to oyster mixture. Oysters and oyster liquor must not be added to milk until just before serving, as the mixture is apt to curdle if the oysters are allowed to stand in the milk. Spindled Oysters 1 quart oysters salt, pepper 12 slices bacon 6 squares buttered toast Drain oysters from their liquor and dry between towels. Cut the bacon in pieces half the size of the oysters. Arrange the oysters and bacon in alternate layers on wooden skewers, being careful to pierce the hard muscle. Place in a hot pan and bake in a hot oven until bacon is done. Ten minutes should suffice. Serve one skewerful on each slice of buttered toast. Many persons like the liquor of the oysters heated, strained, and poured over the toast just before serving. Broiled Oysters Look over oysters, reject shells, and dry oysters between towels. Dip in melted butter or olive oil seasoned with salt and pepper. Heat broiler ; grease ; arrange oysters on broiler ; broil over a clear fire four to six minutes, turning often. Serve on squares or rounds of toasted bread spread with butter and slightly moistened with oyster liquor. Garnish with a sprig of parsley and one quarter slice of lemon. Panned Oysters Melt two tablespoons of butter in hot frying pan, add one pint of cleaned and drained oysters, sprinkle with salt and pepper, and cook in hot oven until edges shrivel. Serve on hot buttered squares of toast with strained liquor from oysters. Garnish with finely chopped parsley. Sauted Oysters Pick over, drain, and dry oysters ; dip in crumbs, egg and crumb, season with salt and pepper. Melt one tablespoon each of lard and butter in frying pan. When hissing hot, cover bottom of pan with prepared oysters and saute until a golden brown on both sides. Drain on brown paper ; reheat in oven if necessary. Serve on hot platter and garnish with parsley, lemon and sauce tartare.