Temperance cook book

FULTON MARKET STEW. Butter a baking-dish; take a quart of the largest saddle rock oysters, take them from the liquor and lay them in the dish with bits of butter, salt and pepper, to your taste. Bake them ten minutes in a hot oven. OYSTER PIE. Stew the oysters in their own liquor, and thicken with a small lump of butter pressed in a tablespoonful of flour. Line the sides and bottom of a deep dish with paste; turn a small teacup bottom upwards in the center of the dish. It will hold the juice, and prevent the paste from becoming heavy . Pour in the oysters with the liquor, put on the top crust, and bake twenty minutes. BROILED OYSTERS. Dry large, selected oysters in a napkin, pepper and salt, and broil on a fine folding wire broiler, turning frequently to keep the juice from wasting. Serve immediately, in a hot dish, with little pieces of butter on them ; or, pepper a cup of dry bread crumbs; dry one quart of oysters in a napkin, dip each in butter previously peppered, roll well in the crumbs, and broil over a good fire from five to seven minutes. Serve immediately in a hot dish with butter, pepper and salt. STEAMED OYSTERS. Wash and drain one quart of select oysters, put in pan and place in steamer over boiling water, cover and steam until oysters are plump with edges ruffled; place in a heated dish with butter, pepper and salt, and serve. OYSTER PATTIES. Put oysters in a sauce-pan, add a little milk and part of the liquor from the oysters; season with pepper and salt, a bit of lemon rind, and a piece of butter rolled in flour; stir together, and let simmer for a few minutes, and put in shells which have been previously made of puff-paste baked in patty pans. They may be served hot or cold. If hot, the shells should be warmed before adding the oysters. PICKLED OYSTERS. Turn them into a colander to drain ; pick them out one by one with a fork and put them in a spider — as many as will lay on the bottom — to cook. Season with salt and pepper; when the edges are curled take them out, put on a platter; be very careful not to burn them. The juice that is in the spider turn into a bowl and save; continue the same till all are cooked. Strain and measure the juice and add as much cider vinegar, a few pieces of mace, a tablespoonful of whole pepper, a piece of butter the size of an egg, and let it boil five minutes; then can them up in glass jars. CREAM OYSTERS ON THE HALF-SHELL. Put into your inner sauce-pan a cup of hot water, another of milk, and one of cream, with a little salt. Set into a kettle of hot water until it boils, when stir in two tablespoonfuls of butter and a little salt, with white pepper. Take from the fire and add two heaping tablespoonfuls of arrowroot or cornstarch, wet with cold milk. By this time your shells should be washed and buttered, and a fine oyster laid within each. Use clamshells; you will find them more roomy and more manageable, because more regular in shape. Range these closely in a large bakingpan, propping them with clean pebbles or fragments of shell, if they do not seem inclined to retain their contents. Stir the cream very hard and fill up each shell with a spoon, taking care not to spill any in the pan. Bake five or six minutes in a hot oven after the shells become warm. Serve on the shell.