Tomato Ketchup. — Cut into slices half a bushel of ripe tomatoes, put them in a large earthen crock, and between each layer put a small quantity of salt (enough to season them nicely). Let them stand eight hours. Put into a large saucepan two ounces of mustard seed, one ounce of celery seed, a dozen whole cloves, the bruised clov^es of six roots of garlic, two roots of green ginger shredded, an ounce of fresh capsicum peppers, a blade of mace, and two ounces of shredded horseradish root. Add the tomatoes and half a pound of cut sugar. Boil slowly three hours ; stir occasionally, care being used not to allow it to bum. Add a quart of new brandy✪ Tomato Ketchup. Strain while hot ; cover close, and let stand two days ; bottle, cork, seal, and keep in a cool place. It will be noticed that no vine- gar is used. The object is to prevent fermenta- tion, which invariably appears when it is used. Strain the ketchup as free from seeds as possi- ble, as they are objectionable. 24 RAW OYSTERS. This ketchup is expensive ; but it is wonder- fully good, and very little of it produces re- markable results on the palate of an appreciative guest. FISH AND SHELLFISH. Raw Oysters. — It is in order to advise housewives how they should order their oysters opened ; for, while there may not appear to be any danger in so innocent-looking a thing as an oyster, there is nevertheless great danger of its killing us if by chance we should swallow a ragged piece of oyster shell when eating oysters. There is just one way to prevent this danger, and that is by refusing all oysters that have been opened by the process known as " smashing." This operation spoils the appearance of the oyster and its shell ; and small particles of the shell are hammered into the body of the oyster, which, when introduced into the stomach, be- come a terror as deadly as the mistakes of drug- gists. Insist on it that your oysters are opened by the stabbing process, and you avert this dan- ger. Children should not be allowed to eat oysters — raw or cooked — unless they have been thoroughly and carefully examined for OYSTERS EN BROCHETTE. 25 minute particles of shells. I am very serious about this oyster-opening business ; for, having lost a very dear friend through his having care- lessly swallowed a piece of oyster shell which clung to the oyster, I feel that I cannot be too emphatic on this subject. Oysters en Brochette. — Select one dozen choice oysters, plunge them into hot water a second to make them firm (this process is called blanching), then drain, and dip them into melted butter ; arrange them on skewers with alternate layers of neatly- shced bacon✪ Oysters en Brochette; broil over a moderate fire. When done add maitre-d'hotel butter to them, and serve on the skewers. Fried Oysters. — Beat up the yolks of four eggs with three tablespoonfuls of sweet oil, and season them with a teaspoon ful of salt and a s-altspoonful of cayenne pepper; beat up thor- oughly. Dry twelve fat oysters✪ Fried Oysters on a napkin ; dip them in the egg batter, then in cracker dust ; shake off the loose cracker dust, dip them again in the egg batter, and lastly roll them in fine ^rea^ crumbs. Fry in very hot fat, using fat enough to cover them. The oil gives them a nice flavor. Curry of Oysters. — Put an ounce of butter in a pan, add to it a teaspoon of curry powder, and water enough to prevent burning. 26 DEVILED OYSTERS ON TOAST. ✪ Curry of Oysters

AI-modernized reading of the original text

Tomato Ketchup. — Cut into slices half a bushel of ripe tomatoes, put them in a large earthen crock, and between each layer put a small quantity of salt (enough to season them nicely). Let them stand eight hours. Put into a large saucepan two ounces of mustard seed, one ounce of celery seed, a dozen whole cloves, the bruised clov^es of six roots of garlic, two roots of green ginger shredded, an ounce of fresh capsicum peppers, a blade of mace, and two ounces of shredded horseradish root. Add the tomatoes and half a pound of cut sugar. Boil slowly three hours ; stir occasionally, care being used not to allow it to bum. Add a quart of new brandy. Strain while hot ; cover close, and let stand two days ; bottle, cork, seal, and keep in a cool place. It will be noticed that no vinegar is used. The object is to prevent fermentation, which invariably appears when it is used. Strain the ketchup as free from seeds as possible, as they are objectionable. 24 RAW OYSTERS. This ketchup is expensive ; but it is wonderfully good, and very little of it produces remarkable results on the palate of an appreciative guest. FISH AND SHELLFISH. Raw Oysters. — It is in order to advise housewives how they should order their oysters opened ; for, while there may not appear to be any danger in so innocent-looking a thing as an oyster, there is nevertheless great danger of its killing us if by chance we should swallow a ragged piece of oyster shell when eating oysters. There is just one way to prevent this danger, and that is by refusing all oysters that have been opened by the process known as " smashing." This operation spoils the appearance of the oyster and its shell ; and small particles of the shell are hammered into the body of the oyster, which, when introduced into the stomach, become a terror as deadly as the mistakes of druggists. Insist on it that your oysters are opened by the stabbing process, and you avert this danger. Children should not be allowed to eat oysters — raw or cooked — unless they have been thoroughly and carefully examined for OYSTERS EN BROCHETTE. 25 minute particles of shells. I am very serious about this oyster-opening business ; for, having lost a very dear friend through his having carelessly swallowed a piece of oyster shell which clung to the oyster, I feel that I cannot be too emphatic on this subject. Oysters en Brochette. — Select one dozen choice oysters, plunge them into hot water a second to make them firm (this process is called blanching), then drain, and dip them into melted butter ; arrange them on skewers with alternate layers of neatly- shced bacon; broil over a moderate fire. When done add maitre-d'hotel butter to them, and serve on the skewers. Fried Oysters. — Beat up the yolks of four eggs with three tablespoonfuls of sweet oil, and season them with a teaspoon ful of salt and a s-altspoonful of cayenne pepper; beat up thoroughly. Dry twelve fat oysters on a napkin ; dip them in the egg batter, then in cracker dust ; shake off the loose cracker dust, dip them again in the egg batter, and lastly roll them in fine ^rea^ crumbs. Fry in very hot fat, using fat enough to cover them. The oil gives them a nice flavor. Curry of Oysters. — Put an ounce of butter in a pan, add to it a teaspoon of curry powder, and water enough to prevent burning. 26 DEVILED OYSTERS ON TOAST.

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Tomato KetchupOysters en BrochetteFried OystersCurry of OystersDeviled Oysters on Toast

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