Principles of food preparation

STUDY OF OYSTERS IN COOKING Oyster Stew 1 pint oysters. 2 tablespoonfuls butter. 1 pint milk. Seasoning to taste. Strain the oysters, and heat the oyster liquor until it boils. Add the milk, previously heated. Lastly add the oysters, the seasoning, and the butter, and cook until the gills separate and " frill." Repeat this process, using cold milk, and heating the mixture until the oysters are cooked. Compare the flavor of the two dishes. What parallel result have you found in any of your previous exercises in cooking? Repeat the process, first heating the milk, adding to it the cold oyster liquor, etc., and heating the mixture until the oysters are cooked. Compare with the first method used as to the consistency of the two dishes. Note. The amount given above will serve four persons. Proportionate quantities may be used for individual experiments. Oyster Soup Use the same ingredients as for stew, with the addition of two tablespoonfuls of flour. Melt the butter, blend into it the flour and seasoning, add the oyster liquor, and stir until the mixture boils. Add the milk and the oysters, and cook until the oysters are done. A little onion juice or scraped onion, or a blade or two of mace, may be cooked with the soup if the flavor is desired. Repeat the process, adding the milk to the melted butter and flour, cooking as before, and adding the oyster liquor after the first mixture has boiled. Compare OYSTERS 65 the results in this case with those obtained in the similar process of making oyster stew. Note. The above amount will serve four persons. Creamed Oysters Use the same ingredients as for oyster soup, but double the amount of flour. Proceed as in the last recipe, using the process which gave the most satisfactory results. Celery salt may be added for an extra flavoring. The creamed oysters may be served on toast, or in croustades. Note. The amount given will be sufficient for eight slices of toast. Curry of Oysters Add to the amount of flour used in making the creamed oysters one-half teaspoonful of curry powder, or more, according to taste. Or the curry powder may be stirred in the last thing. Oysters with Cheese Add a couple of tablespoonfuls of grated cheese to the creamed oysters. Set in the oven in a baking dish until brown on top. Oysters a la Poulette Substitute for the grated cheese in the last recipe two whole eggs, or the yolks of four, well beaten, and stir these into the mixture just before it is removed from the fire. Additional seasoning should be used to flavor the eggs. Note. Creamed oysters and their derivatives may be served for variety in small baking cups, lightly covered with buttered crumbs, browned in the oven, and sprinkled with chopped parsley. Supreme of Oysters Substitute chicken or veal stock for the milk in creamed oysters, and add just before serving a couple of tablespoonfuls of chopped mushrooms, a chopped, hard-boiled egg, and a tablespoonful or two of lemon juice. In addition to these a tablespoonful of scraped onion, or chopped carrot, or a mixture of the two, will add to the novelty and deliciousness of the flavor. Serve in a casserole, or in individual ramekins, garnished with buttered crumbs and parsley. Further Experiments with Oysters