The white ribbon cook book

sweet oil, until the whole becomes a batter. On a bed of cracker dust on the table lay your oysters, then take them one by one by the beard, dip them in the mixture and then in the bread crumbs. Repeat this three or four times, first in the egg mixture, then in the bread crumbs. Place each oyster on the table by itself. Do not pile one on top of the other or they will become heavy. Now fry in a pan of hot butter and serve on a hot dish. Oysters (Roast) — Take a dozen large oysters, wash them clean and place them on the coals of a bright fire. As soon as the shells open, pour the juice into a hot soup-plate, remove the oysters from the shells with a knife, put them in the plate with a lump of butter and serve while hot. Oysters treated in this manner retain more of their flavor and are easier digested than when cooked in any other way. Oysters (Stewed) — To a pint of milk add the juice of 25 oysters, a teaspoonful of salt, pepper according to taste. Let it boil for 1 or 2 minutes, then add your oysters and a generous lump of butter. Oyster Patties — Make a rich paste, roll it out 3^ in. thick, then turn a teacup down on the paste, and, with the point of a sharp pen-knife, mark the paste lightly round the edge of the cup. Then with the point of the knife make a circle about 3^ in. from the edge; cut this circle half way through. Place them on tins, and bake in a quick oven. Remove the center, and fill with oysters seasoned and warmed over the fire. Oyster Omelet — Six eggs, whites and yolks beaten separately; 1 tablespoonful of cream, ^ teaspoonful of corn starch wet with the cream, a saltspoonful of salt and a dust of pepper; a dozen fine oysters broiled. Oysters, Shellfish, Etc. 45 Beat yolks well, adding the cream and cornstarch; stir in the stiffened whites lightly; have ready a tablespoonful of butter in a frying-pan, hissing hot, but not browned. Pour in the omelet, and as soon as it sets at the edges, loosen with a knife and shake gently with a uniform motion from side to side, until the center is almost set. The oysters should have been broiled before you began the omelet. To do this, roll them in fine cracker-crust, salted and peppered, broil quickly over a clear fire, transfer to a hot dish, put a bit of butter on each, and cover and keep hot while the omelet is cooking. When this is done, line one-half of it, as it lies on the pan, with the oysters, fold the other over dexterously and reverse the frying-pan quickly upon the heated dish in which it is to be served. POULTRY AND GAME IN choosing ducks, be careful to secure those with plump bodies and thick and yellowish feet, and, to insure their being tender, it is advisable to let their hang a day or two. In choosing turkeys, the hens are preferable for boiling on account of their whiteness and tenderness. Partridges in perfection will have dark-colored bills and yellowish legs ; the time they should be kept entirely depends upon the taste of those for whom they are intended, as what some people consider delicious, to others would be disgusting and offensive. Kabbits when young have smooth and sharp claws. In selecting a goose, choose one with a clean white skin, plump breast and yellow feet. Charcoal is considered as an admirable preventive for decomposition.