Wipe your oysters (select large ones) in a dry nap- kin. Season with salt and pepper; dip in raw beaten egg and then in fine rolled cracker or fine bread crumbs. Take a fine new wire, double in form of a hairpin✪ Broiled Oysters, say two of them. String the oysters on them and lay on fine gridiron, or fasten the wires on a long stick or cane, and hold them in front of a hot fire. Grease the gridiron with salt pork or butter. Bread crumbs are prepared by drying sUces in the oven and then grating. Serve oysters on hot dishes and hot plates always. Oyster Patties. Prepare a puff paste (see index), roll thin, cut out with a cutter three or more inches in diameter. Leave the bottom layer whole, cut out the center of two other layers, leaving the rings one-half the width of circle, place the two rings on the whole one. Make as many as you need and bake on tins just a little golden tinge, as they will brown a little more when filled. You can make these the day before you use them, in winter two or three days, and fill them thirty minutes before eating. If you live in a city you can purchase these of a caterer and fill them yourself. Prepare the oysters the same as stewed oysters, only make less broth. Fill the patties with the oysters, say three or four, a little of the dressing; bake till boiling hot through. Serve hot with rolls for one course. Or you can line plain pattie pans with nice pie crust (or puff paste), filling with the same and cover with a top crust. Bake the same way. The first are delicious. Will bake in twenty-five minutes. The Queen Cook Book 93 Scalloped Oysters. For two quarts of oysters have two cups of fine rolled cracker. Boil and skim the broth. Sprinkle the bottom of dish with cracker then a thick layer of oysters. Season with salt, pepper, and bits of butter, then sprinkle cracker not one-fourth of an inch thick; then sprinkle with the scalded broth enough to moisten the cracker, remembering the oysters will moisten some when heated; then another layer of oysters, and so on, till the dish is full — having the crackers on top, and sprinkle the top with one-third of a cup of milk✪ Scalloped Oysters. It will take one cup of the broth and two heaping tablespoons of butter. Raw Oysters. There are now regular oyster plates to serve six oysters on, but if you have none, you can get six oys- ters to each person in shells; wash and wipe nicely, open them, leaving the oysters on the under shell. Put six on a plate with one-fourth of a lemon in the center, or you can put them on a tea-plate. Each one will season for himself. Drawn Butter. One pint of milk boiled, braid together two table- spoons of flour, four of butter and stir in milk; season with white pepper and salt; boil five minutes, stirring all the time, when cool add two well beaten eggs✪ Drawn Butter. This is really the foundation for all fish and chicken sauces, or lobster, by adding onion juice or lemon, celery juice, vinegar, mushrooms or capers, you have all kind of sauces. 94 714^ Queen Cook Book HOLLANDAISE SAUCE. Measure one-half cup of butter and cream, add the yolks of two raw unbeaten eggs* When nearly ready to serve, add one-half cup of boiling water, the juice of one lemon✪ Hollandaise Sauce, slowly beating till it thickens like soft custard cooking in double boiler. Mayonnaise Sauce. Yolks of 3 raw eggs i tablespoon sugar I teaspoon mustard i pint olive oil % cup vinegar i cup whipped cream A pinch of cayenne i teaspoon salt✪ Mayonnaise Sauce

AI-modernized reading of the original text

Wipe your oysters (select large ones) in a dry napkin. Season with salt and pepper; dip in raw beaten egg and then in fine rolled cracker or fine bread crumbs. Take a fine new wire, double in form of a hairpin, say two of them. String the oysters on them and lay on fine gridiron, or fasten the wires on a long stick or cane, and hold them in front of a hot fire. Grease the gridiron with salt pork or butter. Bread crumbs are prepared by drying slices in the oven and then grating. Serve oysters on hot dishes and hot plates always. Oyster Patties. Prepare a puff paste (see index), roll thin, cut out with a cutter three or more inches in diameter. Leave the bottom layer whole, cut out the center of two other layers, leaving the rings one-half the width of circle, place the two rings on the whole one. Make as many as you need and bake on tins just a little golden tinge, as they will brown a little more when filled. You can make these the day before you use them, in winter two or three days, and fill them thirty minutes before eating. If you live in a city you can purchase these of a caterer and fill them yourself. Prepare the oysters the same as stewed oysters, only make less broth. Fill the patties with the oysters, say three or four, a little of the dressing; bake till boiling hot through. Serve hot with rolls for one course. Or you can line plain pattie pans with nice pie crust (or puff paste), filling with the same and cover with a top crust. Bake the same way. The first are delicious. Will bake in twenty-five minutes. The Queen Cook Book 93 Scalloped Oysters. For two quarts of oysters have two cups of fine rolled cracker. Boil and skim the broth. Sprinkle the bottom of dish with cracker then a thick layer of oysters. Season with salt, pepper, and bits of butter, then sprinkle cracker not one-fourth of an inch thick; then sprinkle with the scalded broth enough to moisten the cracker, remembering the oysters will moisten some when heated; then another layer of oysters, and so on, till the dish is full — having the crackers on top, and sprinkle the top with one-third of a cup of milk. It will take one cup of the broth and two heaping tablespoons of butter. Raw Oysters. There are now regular oyster plates to serve six oysters on, but if you have none, you can get six oysters to each person in shells; wash and wipe nicely, open them, leaving the oysters on the under shell. Put six on a plate with one-fourth of a lemon in the center, or you can put them on a tea-plate. Each one will season for himself. Drawn Butter. One pint of milk boiled, braid together two tablespoons of flour, four of butter and stir in milk; season with white pepper and salt; boil five minutes, stirring all the time, when cool add two well beaten eggs. This is really the foundation for all fish and chicken sauces, or lobster, by adding onion juice or lemon, celery juice, vinegar, mushrooms or capers, you have all kind of sauces. 94 714^ Queen Cook Book HOLLANDAISE SAUCE. Measure one-half cup of butter and cream, add the yolks of two raw unbeaten eggs* When nearly ready to serve, add one-half cup of boiling water, the juice of one lemon, slowly beating till it thickens like soft custard cooking in double boiler. Mayonnaise Sauce. Yolks of 3 raw eggs i tablespoon sugar I teaspoon mustard i pint olive oil % cup vinegar i cup whipped cream A pinch of cayenne i teaspoon salt

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Oyster PattiesBroiled OystersScalloped OystersDrawn ButterHollandaise SauceHollandaise SauceMayonnaise SauceMayonnaise SauceMayonnaise Dressing No. 1

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