Take one dozen select oysters and wash them until perfectly free from
pieces of shell, put them in a saucepan, strain the liquor, pour it over,
place the pan at the side of the fire and let it simmer gently for a few
minutes until the oysters plump up. Remove the oysters with a skimmer
and put them on a warm dish in the oven; add to the liquor one teacupful
of cream and salt and pepper to taste. Place the pan on the fire; when the
liquor boils add two tablespoonfuls of butter into which has been stirred
one teaspoonful of flour✪ Creamed Oysters on Toast. When creamy put in the oysters and remove
the pan from the fire. Have ready some pieces toasted bread nicely
buttered; put the oysters on them, pour over the cream and serve very hot.
Marion Witte.
CREAMED OYSTERS— No. 2.
Beard one pint fresh oysters, boil them in their own liquor until
plump, drain, and pour over them this sauce: To one-half tablespoon of
butter, melted, add one large tablespoon flour; cook a few minutes, then
stir in slowly one cup of hot cream or milk; season with pepper, salt and
one-half teaspoon celery salt✪ Creamed Oysters— No. 2. Pour over hot buttered toast.
Mrs. C. I. Brown.
OYSTERS.
(Italian Style.)
Drain the liquor from the oysters, spread a dish with butter, lay the
oysters on it, strew finely-minced parsley over, season with salt and pep-
per and sprinkle with grated Parmesan cheese. Put the dish into the
oven, and when nicely brown serve with hot wafers.
Mrs. Frank E. Phillips.
OYSTER STEW.
(Milk or Cream.)
Drain the liquor from two quarts of oysters; mix with the liquor a
small teacupful of hot water, add a little salt and pepper✪ Oysters (Italian Style) and set it over
the fire in a saucepan. Let it boil up, then skim; wash the oysters, put
them in the hot liquor, let them come to a boil, and when they "ruffle"
add one tablespoonful of butter. The instant it is melted and well-stirred
in, put in a pint of boiling milk and take the saucepan from the fire.
Serve hot with oyster crackers. Mrs. E. C. Kellog.
OYSTER STEW.
(Plain.)
Same as above, using only oyster liquor and more water instead of
milk or cream✪ Oyster Stew (Plain). H. F. L.
6
86 SHELL FISH.
OYSTER SOUP.
See "Meat Soups" Part J>
BOSTON OYSTER PIE.
Butter the inside of a pudding dish, line it with pie crust, set into the
oven and bake; when done fill with the following filling. Pick off all
shell that may be found in three pints of oysters; put them into a stew-
pan with barely enough of the liquor to keep them from burning;
season with salt, pepper and butter; add a little sweet cream or milk, and
one or two crackers rolled fine✪ Boston Oyster Pie; simmer, but not boil, as that will shrivel
them. Have ready an upper crust the proper size and baked. Pour fill-
ing in pie, place on upper crust and serve hot. A. L. C.
MOCK OYSTERS.
Grate one-half dozen ears of corn with a coarse grater, beat the
whites and yolks of three eggs, add them to the corn, with one table-
spoonful of wheat flour, one of butter, a teaspoonful of salt, and pepper to
taste✪ Mock Oysters; stir well and drop spoonfuls of this batter into a frying pan with
hot butter and lard mixed, or Ko-nut, and fry a light brown on both sides.
Canned corn may be used instead, if desired. E. E. A.
STEWED TERRAPIN.
(Maryland Style.) ✪ Stewed Terrapin (Maryland Style)
Page 68 · 9 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take one dozen select oysters and wash them until perfectly free from
pieces of shell, put them in a saucepan, strain the liquor, pour it over,
place the pan at the side of the fire and let it simmer gently for a few
minutes until the oysters plump up. Remove the oysters with a skimmer
and put them on a warm dish in the oven; add to the liquor one teacupful
of cream and salt and pepper to taste. Place the pan on the fire; when the
liquor boils add two tablespoonfuls of butter into which has been stirred
one teaspoonful of flour. When creamy put in the oysters and remove
the pan from the fire. Have ready some pieces toasted bread nicely
buttered; put the oysters on them, pour over the cream and serve very hot.
Marion Witte. CREAMED OYSTERS— No. 2.
Beard one pint of fresh oysters, boil them in their own liquor until plump, drain, and pour over them this sauce: To one-half tablespoon of butter, melted, add one large tablespoon flour; cook a few minutes, then stir in slowly one cup of hot cream or milk; season with pepper, salt and one-half teaspoon celery salt. Pour over hot buttered toast.
Mrs. C. I. Brown. OYSTERS. (Italian Style.)
Drain the liquor from the oysters, spread a dish with butter, lay the oysters on it, strew finely-minced parsley over, season with salt and pepper and sprinkle with grated Parmesan cheese. Put the dish into the oven, and when nicely brown serve with hot wafers.
Mrs. Frank E. Phillips. OYSTER STEW. (Milk or Cream.)
Drain the liquor from two quarts of oysters; mix with the liquor a small teacupful of hot water, add a little salt and pepper and set it over the fire in a saucepan. Let it boil up, then skim; wash the oysters, put them in the hot liquor, let them come to a boil, and when they "ruffle" add one tablespoonful of butter. The instant it is melted and well-stirred in, put in a pint of boiling milk and take the saucepan from the fire. Serve hot with oyster crackers. Mrs. E. C. Kellog.
OYSTER STEW.
(Plain.)
Same as above, using only oyster liquor and more water instead of milk or cream. H. F. L.
OYSTER SOUP.
See "Meat Soups" Part J>
BOSTON OYSTER PIE.
Butter the inside of a pudding dish, line it with pie crust, set into the oven and bake; when done fill with the following filling. Pick off all shell that may be found in three pints of oysters; put them into a stewpan with barely enough of the liquor to keep them from burning; season with salt, pepper and butter; add a little sweet cream or milk, and one or two crackers rolled fine; simmer, but not boil, as that will shrivel them. Have ready an upper crust the proper size and baked. Pour filling in pie, place on upper crust and serve hot. A. L. C.
MOCK OYSTERS.
Grate one-half dozen ears of corn with a coarse grater, beat the whites and yolks of three eggs, add them to the corn, with one tablespoonful of wheat flour, one of butter, a teaspoonful of salt, and pepper to taste; stir well and drop spoonfuls of this batter into a frying pan with hot butter and lard mixed, or Ko-nut, and fry a light brown on both sides. Canned corn may be used instead, if desired. E. E. A.
STEWED TERRAPIN.
(Maryland Style.)
Records on this page
Scalloped OystersCreamed Oysters on ToastCreamed Oysters— No. 2Oysters (Italian Style)Oyster Stew (Milk or Cream)Oyster Stew (Plain)Boston Oyster PieMock OystersStewed Terrapin (Maryland Style)