Seafood cookery in North Carolina

6 tbsp. melted butter Clean oysters thoroughly. Place on baking sheet, and roast in hot oven, 450° F., for about 15 minutes or until shells begin to open. Serve in shell with melted butter. Serves 6. Oyster Cocktail 1 Vi pts. oysters Lettuce Cocktail sauce Lemon wedges Drain and dry oysters. Allow 6 oysters for each serving and arrange in lettuce cups on individual salad plates. Place a small container of cocktail sauce in the center of each plate. Garnish with lemon. Serves 6. Oyster Noodle Casserole pt. oysters tbsp. green pepper. minced tbsp. butter tsp. salt tbsp. flour Ve tsp. pepper I'/a cups milk '/i cup bread crumbs cups cooked noodles tbsp. butter Drain oysters. Melt butter in top of double boiler, blend in flour, add milk and cook until thick, stirring constantly. Place layer of noodles in buttered casserole, cover with layer of oysters, and sprinkle with green pepper, salt and pepper. Repeat layer, pour sauce over contents of dish and cover with buttered crumbs. Bake in moderate oven 350° F. for 30 minutes or until brown. Serves 6. 1 pt. oysters Vl cup butter Vi cup flour Creamed Oysters 3 cups milk 1 tsp. solt Va tsp. pepper Simmer oysters in their liquor about 5 minutes or until edges begin to curl. Drain. Melt butter in top of double-boiler, Blend in flour, add milk and cook until thick, stirring constantly. Add oysters, seasonings, and heat. Serve in patty shells or on toast. Serves 6. Fried Oysters 1 qf. select oysters Va tsp. pepper 2 eggs, broken 1 cup bread crumbs or cracker crumbs 2 tbsp. milk or corn meal 1 tsp. salt Drain oysters. Mix eggs, milk, and seasonings. Dip oysters in egg mixture and roll in crumbs. Fry in hot fat ; when brown on one side turn and brown other side. Cooking time about 5 minutes. Drain on absorbent paper. Serve immediately with slices of lemon or tartar sauce. Serves 6. Oyster a La King 1 pt. oysters Ya cup celery, diced Ya cup green pepper, diced 4 tbsp. butter 5 tbsp. flour 2 cups milk 1 egg, beaten 1 tbsp. pimiento, chopped 1 tsp. salt Yb tsp. pepper Simmer oysters in their liquor for about 5 minutes or until edges begin to curl. Drain. Cook celery and green pepper in butter until tender. Blend in flour, add milk, and cook until thick, stirring constantly. Into beaten egg, stir a little of the hot sauce, then add egg mixture to sauce, stirring constantly. Add oysters, seasonings, and heat thoroughly. Serve in patty shells or on buttered toast. Serves 6. Deviled Oysters 36 Shell oysters 2 tbsp. onion, minced 2 tbsp. butter 4 tbsp. flour 1 Yi cups milk 1 tsp. salt Ya tsp. nutmeg ew grains cayenne tsp. prepared mustard tbsp. Worcestershire sauce tsp. parsley, chopped egg, beaten Yi cup bread crumbs 2 tbsp. butter Shuck and chop oysters. Cook onion in butter until tender. Blend in flour, add milk, and cook until thick, stirring constantly. Add seasonings, beaten egg, and oysters, and heat. Fill deep halves of oyster shells with cream mixture, cover with buttered crumbs. Bake in hot oven, 400° F., for 10 minutes, or until brown. Serves. 6 Oyster Fritters 1 pt. oysters 2 cups sifted flour 1 tbsp. baking powder eggs, beaten cup milk tbsp. fat, melted 1 '/j tsp. solt