The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Cut off the fins, wipe dry, beat two eggs and put a melted teaspoon of butter in the eggs, dip the smelts in the egg, then in the rolled cracker and fry like fish in half butter and half lard, till they are a rich brown. Stewed Oysters. 50 oysters J4 cup rolled cracker y2 pint cream J4 half cup hot water J4 pint milk Salt and pepper to taste 2 tablespoons butter Empty the can of oysters and broth in dish, pour go The Queen Cook Book on the one-half cup of hot water, take the hand (after washing) and stir to rinse off the broth, and take out the oysters with the hand (feeling for any bits of shell); drain well; put this broth in stew kettle; let come to a simmer; skim every particle of scum, then add the cream and milk; let come to a boil. After putting butter, salt and pepper on top of the oysters, set kettle where it will not boil, pour the oysters in and let stand, stirring a little, say eight minutes. As soon as they begin to shrink take them off and pour onto the rolled cracker in hot tureen, stirring so it will not be lumpy. Serve immediately. If the oysters boil up even once they become hardened. The pure flavor of an oyster is better than anything you can flavor it with. It needs nothing. Oysters on Toast. This may be quickly prepared after everything and all the family are ready for tea. Have coals ready for the toast. Toast as many slices of bread as there are members of family. Take as many oysters as you need and scald the pure broth and skim, add butter, pepper, salt, a little cream, and flour enough to make it as thick as cream, and boil a minute to cook the flour, then put in the oysters and let them get boiling hot through without boiling. A half-warmed oyster is not acceptable. Lay buttered toast on platter and pour on oysters and broth. If more broth put it in gravy tureen. Be careful not to have too much broth on toast, or it will be soaked. The toast must be toasted brown, not white nor black. I prepare this myself while the maid toasts the bread, then it is all served hot and seasoned desirable. The Queen Cook Book 91 Fried Oysters. Take the largest oysters, pour on a half cup of hot water and stir to take off the liquor; drain well; lay on dry cloth, then pepper and salt them and dip in beaten egg, then in fine rolled cracker and fry on grid lie or spider. Serve hot. Fried Oysters. Another way is to prepare them in same way and fry them in boiling hot fat — ^half suet and half lard. They will cook a golden brown in three minutes. Oyster Fritters. Select the largest oysters, drain well, lay on dry cloth, salt and pepper them; take the liquor, boil and skim, add salt, one cup of milk, three beaten eggs, sift with six tablespoons of flour, one teaspoon of baking powder, beat all well together. Have a spider of hot fat as for fried cakes — half suet and half lard. Put oysters in batter and drop one by one in the boiling hot fat. First drop a small bit of bread in to test the heat; if it browns quickly it is hot enough. Turn them when half done. Cook them a golden brown. It will take about four minutes. Serve hot. Baked Oysters. Take large, fresh oysters; scrub the shells till perfectly clean, then place in baking pan in a quick oven, and bake till they open themselves. Take off the top shell, leaving the oyster in lower shell. Season with a little butter, salt and pepper. Only those who live near oyster beds can enjoy these in their freshness. 92 The Queen Cook Book Broiled Oysters.