The Toronto Cook Book

Put into a saucepan two dessertspoons of butter, one sliced onion; let it fry but keep it white; put in a dash of salt, curry powder, and cayenne. Take a second pan, put in eighteen oysters with the juice; when cooked thicken oyster juice, cut oysters small. Mix together and serve. The Toronto Cook Book Oyster Patties Put into a double-boiler three dessertspoons of butter and four of flour; a little salt, and pepper; place over fire and melt and mix, add three half pints of cream or milk. When thickened add one quart of diced chicken and let remain on back of stove ten minutes. Just before serving, add one quart of small oysters, well drained; let cook just enough to turn edges. Fill hot patty shells and serve at once. Oysters au Chateau Put a saucepan on with two dessertspoons of butter, when melted, add one small teaspoon of vinegar. Put twenty-four oysters in a hot pan; shake well to prevent burning, a little salt and pepper to taste. When the oysters are cooked (takes about two minutes) pour the hot butter and vinegar over them. Serve at once. Oyster Bouillon Take five dozen blue points oysters; put into double-boiler, heat slowly as it is the best way to draw out all the juice. Then put into a press so as to get every drop of liquor. Put in saucepan again, beating into it the whites of two eggs. Boil two minutes; take from fire and let stand ten minutes, strain through a cheesecloth bag. When you wish to serve, season, and add same quantity of hot milk. Oysters Rhode Island Take twenty large oysters; parboil them in their juice; set aside in a hot dish Then take two dessertspoons of butter, two cups of cheese chopped fine, a little salt, and a dash of cayenne; mix all together in double boiler to melt, and while melting beat three eggs and add them to the oyster liquor. Mix this slowly with the melted cheese, then add oysters. Serve at once. Oyster a la Toronto Take three dozen oysters. Place them in a very hot pan, adding two dessertspoons of butter, a dash of salt and pepper, stir until the oysters are cooked ; then add the yolk of one egg well beaten with a half cup of cream or milk (mixed with the egg). Add a little sherry (if desired) stir this well and see that it does not boil. Serve at once when very hot. Oysters Oysters a la Bermuda Take two large Bermuda onions, cut in very small pieces, after allowing them to stand in water twenty minutes; then fry in two tablespoons of butter until a very light brown; add two quarts o£ oysters and their juice, season to taste with a little salt and pepper adding a pinch of cayenne. And serve hot. Oyster Fritters (Whole) First strain liquor from oysters and use it to make a batter. Dip each oyster in the batter and fry, until brown, in a hot fat. Oyster Hotel de Ann Take three dessertspoons of melted butter, with one small slice of onion put in a saucepan, let cook until light brown; then add one and one-half cups of stewed tomatoes, let thicken, take one quart of oysters drained and cook one minute; season with half teaspoon salt, and one drop of tabasco sauce. Serve on toast. LOBSTERS Plain Lobster The simplest way of serving lobster is by removing the meat from shell, and arrange in a tasteful manner; or cut it into small pieces. Let each person season to taste with salt, vinegar, pepper, oil, or melted butter.