Free Delivery OYSTERS "He was a bold man that first ate an oyster." OYSTER COCKTAIL 1 tablespoonful of horseradish, 1 tablespoonful vinegar, 1 tablespoonful Worcester sauce, 2 tablespoonful of lemon juice, 1 tablespoonful Tomato Catsup, y2 teaspoonful Tabasco Sauce, 8 teaspoonsful salt✪ Oyster Cocktail. —MRS. L. B. FOWLER. ESCALLOPED OYSTERS Drain Oysters into a baking dish, put a good layer of oysters sprinkle with salt and pepper; put bits of butter over this and a good layer of cracker meal✪ Escalloped Oysters; another layer of oysters, salt, pepper and butter, and so until dish is full. Bake until a nice brown, having the oven very hot. Cook about fifteen or twenty minutes. OYSTER COCKTAIL Clean and chill sixty small oysters. Mix with three teaspoons of grated horseradish, one-half teaspoon of tobasco sauce, five tablespoons of lemon juice, three tablespoons of Worcester sauce, one and one-fourth teaspoons of salt, three tablespoons of catsup. Serve in sherry glasses for twelve. CREAMED OYSTERS Put piece of butter size of a walnut into double boiler, when this is soft stir in one-half cup oJ thick cream, let come to boil and thicken with flour enough for a thick sauce (about two level tablespoons) ; season with salt and pepper. Wash and drain in colander one quart of oysters✪ Creamed Oysters, heat and add to the cream. Serve hot. Very nice served in hot patty cases or on crackers. OYSTER SOUP Wash and drain thoroughly one quart of oysters; turn into a hot sauce- pan and shake and boil until the gills curl. Add three pints of milk heated, a salt-spoon of pepper, a dash of red pepper and two rounding tablespoons of butter rubbed with two of flour✪ Oyster Soup. Stir carefully until it just reaches the boiling point; add two level teaspoons of salt, and serve with dainty crackers. MINCED OYSTERS Drain one quart of oysters and mince (cut each in two pieces). Put over fire and add one cup of crumbed crackers, two eggs, butter size of an egg, salt and pepper to taste and a dash of red pepper✪ Minced Oysters. Stir constantly until oysters curl. Put in shells, cover with cracker dust, dot with butter and brown. Serve very hot. ( 5 ) ENTREES "Though my stomach was sharp, I could scarce help regretting To spoil such a delicate picture by eating." OYSTERS AND CELERY PATTIES One pint of solid oysters, one bunch of celery, one heaping tablespoon of butter, two level teaspoons of salt, one-half cup of cream, one rounding tablespoon of flour, yolk of one egg✪ Oysters and Celery Patties. Cut celery into small cubes and boil in enough water to cover until very tender (about one hour), adding salt when nearly done. Add flour, creamed with butter and milk and egg mixed to- gether. Five minutes before serving add the oysters, allowing them to cook until the gills curl. Serve in hot patty shells. This makes one dozen. BRAIN PATTIES One set of brains, two eggs, one-half cup of cream, one tablespoon of butter, one tablespoon of flour, one can of mushrooms✪ Brain Patties (can be omitted). Boil brains in enough water to cover for about ten minutes. Remove from water and chop fine. Mix flour to a paste with the cream and stir into the boiling water. When smooth, add eggs slightly beaten, season and add the brains. Serve hot in hot patty shells. LOBSTER NEWBERG ✪ Lobster Newberg

AI-modernized reading of the original text

Free Delivery OYSTERS "He was a bold man that first ate an oyster." OYSTER COCKTAIL 1 tablespoonful of horseradish, 1 tablespoonful vinegar, 1 tablespoonful Worcester sauce, 2 tablespoonful of lemon juice, 1 tablespoonful Tomato Catsup, y2 teaspoonful Tabasco Sauce, 8 teaspoonsful salt. —MRS. L. B. FOWLER. ESCALLOPED OYSTERS Drain Oysters into a baking dish, put a good layer of oysters sprinkle with salt and pepper; put bits of butter over this and a good layer of cracker meal; another layer of oysters, salt, pepper and butter, and so until dish is full. Bake until a nice brown, having the oven very hot. Cook about fifteen or twenty minutes. OYSTER COCKTAIL Clean and chill sixty small oysters. Mix with three teaspoons of grated horseradish, one-half teaspoon of tobasco sauce, five tablespoons of lemon juice, three tablespoons of Worcester sauce, one and one-fourth teaspoons of salt, three tablespoons of catsup. Serve in sherry glasses for twelve. CREAMED OYSTERS Put piece of butter size of a walnut into double boiler, when this is soft stir in one-half cup oJ thick cream, let come to boil and thicken with flour enough for a thick sauce (about two level tablespoons) ; season with salt and pepper. Wash and drain in colander one quart of oysters, heat and add to the cream. Serve hot. Very nice served in hot patty cases or on crackers. OYSTER SOUP Wash and drain thoroughly one quart of oysters; turn into a hot saucepan and shake and boil until the gills curl. Add three pints of milk heated, a salt-spoon of pepper, a dash of red pepper and two rounding tablespoons of butter rubbed with two of flour. Stir carefully until it just reaches the boiling point; add two level teaspoons of salt, and serve with dainty crackers. MINCED OYSTERS Drain one quart of oysters and mince (cut each in two pieces). Put over fire and add one cup of crumbed crackers, two eggs, butter size of an egg, salt and pepper to taste and a dash of red pepper. Stir constantly until oysters curl. Put in shells, cover with cracker dust, dot with butter and brown. Serve very hot. ( 5 ) ENTREES "Though my stomach was sharp, I could scarce help regretting To spoil such a delicate picture by eating." OYSTERS AND CELERY PATTIES One pint of solid oysters, one bunch of celery, one heaping tablespoon of butter, two level teaspoons of salt, one-half cup of cream, one rounding tablespoon of flour, yolk of one egg. Cut celery into small cubes and boil in enough water to cover until very tender (about one hour), adding salt when nearly done. Add flour, creamed with butter and milk and egg mixed together. Five minutes before serving add the oysters, allowing them to cook until the gills curl. Serve in hot patty shells. This makes one dozen. BRAIN PATTIES One set of brains, two eggs, one-half cup of cream, one tablespoon of butter, one tablespoon of flour, one can of mushrooms (can be omitted). Boil brains in enough water to cover for about ten minutes. Remove from water and chop fine. Mix flour to a paste with the cream and stir into the boiling water. When smooth, add eggs slightly beaten, season and add the brains. Serve hot in hot patty shells. LOBSTER NEWBERG

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Oyster CocktailEscalloped OystersCreamed OystersOyster SoupMinced OystersOysters and Celery PattiesBrain PattiesLobster Newberg

Trinity cook book