The school kitchen textbook

Pour one half cup cold water over one quart of oysters ; then with clean hands take out the oysters separately, and remove any bits of shell or sea-weed. Serious accidents have often resulted from the presence of pieces of shell. The oyster liquor is seldom used, as enough comes from the oysters in cooking, but if desired it should be strained before using. Recipe, No. 66. To Parboil Oysters in their Liquor Put them in a saucepan without water; stir or shake the pan slightly; as soon as heated, sufficient liquor comes from them to prevent burning. When the edges curl and the oysters look plump instead of flat, they are cooked. It takes but a few minutes, and care must be taken not to over-cook them. When seasoned with salt, pepper, and butter it is called a plain roast ; if put on toast, a fancy roast. Recipe, No. 67. Fried or Sautéd Oysters Cover large, prepared oysters with fine cracker crumbs seasoned with salt and pepper. Melt a little butter in a frying-pan. Brown the oysters on each side and serve very hot ; or cover with fine bread crumbs, egg and crumbs, and fry in deep, smoking hot fat. Recipe, No. 68. Stewed Oysters 1 c. milk scalded. J tsp. pepper. 1 pt. oysters. 1 tbsp. butter. When the milk is scalding hot, put the prepared oysters into another saucepan and heat them until the edges curl; SHELL-FISH 149 add the pepper, butter, and salt, if needed, and the hot milk. Serve at once. Recipe, No. 69. Scalloped Oysters 1 pt. oysters. ^ tsp. salt. 1 c. cracker crumbs. | tsp. pepper, f c. melted butter. Prepare the oysters and season them with the salt and pepper. Stir the crumbs in the butter with a fork. Butter a shallow dish, put in one fourth of the crumbs, then one half of the oysters, another one fourth of the crumbs, the remaining oysters, and a thick layer of crumbs on the top. Bake twenty minutes, or until the crumbs are brown and the juice bubbles up on the edges. In doubling the rule do not double the crackers, for it takes no more for the lower and upper layers, only for the middle layer. Half as many more will be sufficient. Recipe, No. 70. Oyster Chowder 1 tbsp. salt pork dice. 1 pt. oysters. 1 minced onion. 1 c. to 1 pt. white sauce. 1 c. hot water. Oyster crackers. 1 pt. thin sliced raw potatoes. Cook the diced pork until crisp, being careful not to burn it ; cook the onion in the fat until slightly colored ; add the hot water and stir well ; then strain this water into the stewpan, and add the sliced potatoes. Cook until soft, about ten minutes. Put in the oysters which have been picked over and freed from the shell ; add the strained oyster liquor and the white sauce, and a few oyster crackers. When the oysters are plump, serve. Recipe, No. 71. Clam Chowder 1 pk. clams in shell, or a can 1 pt. clam liquor. of clams. 1 qt. sliced raw potatoes. 2 tbsp. salt pork fat. i tsp. pepper 1 sliced onion. 1 pt. thick white sauce. 1 pt. water. 6 butter crackers, spht.