Fried Oysters (in Batter)

Ingredients

• 1 cup bread flour
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 eggs
• 1/2 teaspoon celery salt
• 1/2 cup milk

Method

1. 1

   Mix and sift dry ingredients; add milk slowly, beating until smooth.

2. 2

   Beat eggs thick and light, then fold into batter.

3. 3

   Dip drained and dried oysters into batter one by one and fry in deep, hot Cottolene.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 83. The excerpt below is the record exactly as published.

. 1 teaspoon salt. 2 eggs well beaten. 1 compressed yeast cake dis- J^ teaspoon grated lemon rind. solved in Flour. J^ cup lukewarm water. Process: Put sugar and salt in mixing bowl, pour on scalded milk. When lukewarm add dissolved yeast cake and one and one- half cups flour, beat thoroughly; cover and let rise; when light add melted Cottolene, well beaten eggs, grated lemon rind and just enough flour to knead. Cover and set to rise again; when light turn on a floured board, knead slightly; roll to one-half inch thick- ness, shape with very small biscuit cutter, then roll each biscuit in the shape of a finger roll. Place on a buttered sheet an inch and one-half apart; set to rise, and bake fifteen minutes in a hot oven. Five minutes before removing from oven, brush over tops with white of one egg slightly beaten, diluted with one tablespoon milk. CINNAMON ROLLS 2 cups scalded milk. % cup sugar. 1 compressed yeast cake in 1 teaspoon salt. y^ cup lukewarm water. 4 tablespoons granulated sugar. 3 eggs lightly beaten. }^ teaspoon cinnamon. yi cup Cottolene. Flour. 184 Supplementary Recipes Process: Prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake; beat thoroughly; cover and set to rise. When light, add well beaten eggs, Cottolene worked to a creamy consistency, sugar, salt and flour enough to knead (about six and one-half cups). Knead until smooth and elastic. Roll out to one-fourth inch thickness, spread generously with soft butter, sprinkle thickly with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off slices one-half inch thick; set them close together, cut side down, in a greased dripping pan. Brush between rolls with melted Cottolene, cover and set to rise. When light, bake thirty minutes in a moderate oven, remove from oven and brush over with white of egg diluted with two tablespoons cold milk. Return to oven to brown; repeat, to make them glossy. BLUEBERRY TEA CAKE 3 tablespoons Cottolene. 4 teaspoons baking powder J^ cup sugar. 1 teaspoon salt. 1 egg. 1 cup milk. 2% cups bread flour. J^ cup berries. Process: Cream Cottolene, add sugar gradually, stirring con- stantly. Add egg beaten thick and light. Mix and sift flour (except three tablespoons), baking powder and salt; add to first mixture alternately with milk. Sprinkle remaining flour over berries and fold them in quickly. Bake in well greased shallow pan thirty minutes in a moderate oven. Serve hot with Hard Sauce or cream, or with butter. DOUGHNUTS 3 eggs. 1 teaspoon nutmeg. 1}/^ cups sugar. 2 teaspoons salt. 3 tablespoons Cottolene. V/i cups sour cream. 5 cups bread flour. 1}^ teaspoons soda. Process: Beat eggs very light without separating the whites and yolks; add sugar gradually, beating constantly; add Cottolene and continue beating. Mix and sift flour, nutmeg, salt, and soda, add alternately to first mixture with sour cream. Chill dough, then toss on a slightly floured board, roll to one-half inch thickness; shape Supplementary Recipes 185 with cutter and fry in deep, hot Cottolene. Drain on soft brown paper. When cool, sprinkle with powdered sugar. CRULLERS 4 tablespoons Cottolene. 4 teaspoons baking powder. V/i cup sugar. J/^ teaspoon salt. 2 eggs. ^ cup milk. 4 cups flour. }/i cup Sherry wine. ]/i teaspoon nutmeg. Cinnamon and powdered sugar. Process: Cream the Cottolene, add sugar gradually, beating constantly. Add yolks beaten thick and light, and whites beaten stiff and dry. Mix and sift flour, salt, nutmeg and baking powder, add to first mixture alternately with milk; add Sherry wine. Turn onto a well-floured board and pat and roll to one-eighth inch thick- ness. Cut in pieces three inches long by two and one-half inches wide, make four parallel gashes lengthwise of each cruller, at equal distances apart; lift each by running fingers through gashes and drop carefully into hot Cottolene; turn when they rise to top of fat. When cooked, drain on brown paper and sprinkle with powdered sugar mixed with a little cinnamon. (FRIED OYSTERS IN CRACKER MEAL) Wash the desired number of New York Counts, using one cup cold water to a quart of oysters. Drain and dry them between crash towels. Sprinkle with salt and pepper, dredge with flour and dip them, one at a time, in ^gg^ diluted with two tablespoons cold water to each egg. Then dip in fine cracker meal. It is very important that each oyster is well covered with crumbs. Fry in deep hot Cottolene to a golden brown. Drain on brown paper, garnish with stuffed olives and sprays of parsley. FRIED OYSTERS (IN BATTER) Follow directions in the foregoing recipe, and dip oysters in batter (see next page). Fry in deep hot Cottolene, turn occasion- ally. Drain and serve on folded napkin, garnished with curled celery and slices of lemon rind dipped in finely chopped parsley. 186 Supplementary Recipes Batter 1 cup bread flour. 3^ teaspoon pepper. 3^ teaspoon salt. 2 eggs. }/2, teaspoon celery salt

Cook this with the app: pantry check, scaling, and the assistant.