Oyster Pie

Ingredients

• Place in layers oysters
• and bread
• Season with salt
• and pepper
• and a little catsup
• Pour over the whole enough oyster liquor to moisten

Method

1. 1

   Bake until done.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 3. The excerpt below is the record exactly as published.

and pepper, add two well- beaten eggs, and serve. Mrs. U. B. ALEXANDER. Brunswick Stew (Small) Dress and cut up one chicken. Put on fire in one-half gallon water. Let stew until bones can be removed. Add one-half dozen large tomatoes, one pint of butter beans, corn cut from one-half dozen ears and four large Irish potatoes sliced. Sea- son with butter, pepper and salt and cook until thick. Mrs. Crarence Howe t. Vegetable Soup Cover a 25-cent soup bone with cold water, when the water gets hot add three tablespoons of barley, two-thirds cup carrots, three small onions (two heaping tablespoons), one and one-half cups potatoes, three pieces of celery, one cup cabbage, two small pieces of hot pepper. Salt and black pepper to suit taste. One cup noodles, one can tomato soup. Grind all vegetables in the meat chopper and add to the stock. Just before serving add the tomato soup and boil five minutes. If a thin soup is preferred, put through a soup strainer and add the noodles after it has been strained and cook twenty minutes, adding the tomato soup the last five minutes. Celery salt may be used in place of fresh celery. Mrs. H. E. Groree. Noodles One egg slightly beaten, add pinch of salt and enough flour to make a stiff dough. Knead until it is elastic. Roll out thin and let stand an hour, then roll and cut into ribbons or fancy pieces. Cook this cut up material in boiling salted water fifteen minutes then add to hot soup or chicken broth. Mrs. H. E. Groree. Brunswick Stew 1 pound stewing beef, veal or 114 cups water. chicken. 1 tablespoon butter. 1 can succotash. 1 tablespoon sugar. Pepper and salt. Miss Miztprep H. Smirx. The KNOX ACIDULATED package contains Lemon Flavoring Irish Stew 11% pounds beef. Small can of tomatoes. 5 potatoes. 1 large onion. Cut beef into good sized pieces. Cut onion in quarters. Cut Irish potatoes in small pieces. Place all in vessel. Season with salt and black pepper to taste. Add a small piece of red pepper. Boil three or four hours. Mrs. W. F. Racranp. Irish Stew _ Take some brisket beef, about four pounds, to that quantity use six good sized Irish potatoes and three good sized onions, about one teaspoonful black pepper, a pinch of cayenne pepper, and half a boll red pepper. Also use four small carrots, and one pint tomatoes (one can). Cut beef in small pieces, also carrots, and cook thoroughly done. Put in the other vegetables when beef is about half-done. Mrs. J. D. Rieean. Stew Beef 4 pounds tender stew beef. 4 large onions. Put on stove and cook for four hours, then put in one pod red pepper. Salt to taste and just enough vinegar to give a good flavor. Stew down and thicken with browned flour. Mrs. C. D. LeavistEr. Chuck Beef Stew Cheap cuts of beef can be made very good cooked this way. Three pounds at fifteen cents per pound. Cut in medium small pieces; wash in cold water. Fry out beef fat, salt and pepper and dredge each piece with flour. Drop in hot fat and brown well on both sides. Then add enough boiling water to cover and boil slowly for two hours. Keep just enough water in the meat to keep it from sticking. When done, your meat gravy and all are ready with a golden brown color. Mrs. J. B. Martin. C.D. ARTHUR Headquarters for Sea Food of all kinds PHONE 255 Established 1886 Stall No. 1, New City Market ON ccmmmmanes ff JY ecmmmomme ff fj emma ff | exmaccmen ff jj semmmcenm }f |) eamerses ff ff comms }f ff comme ff] comme fi f] seme Fy jf meena ff] commen ji | comme ff ff comma fj ff coommmmane ff }} commen ff ff commen fj} ecm ff [] came ff }) emer fy || eememeam ff ff comme |] [Wf eqmemcmem fff] cmumce> ff }f commas || ff omemam ff ff esmmmes ff |) emcee |} ff oma fj ff emer ff jf ome ff |] commen if ff comme ff PS commen ff ff mmm ff |] comme {f | exe fl ff emma ff ff care ff ff comme ff ff cme ff [ccm ff || ome || (f om ff) W. 1. WELLONS RALEIGH, N.C. Painting and Decorating Inside and Outside Work Phone 1512-M Uf cca ff ff comma fi fj comma ff fj cee ff | rem jf comes ff ff emeoeem $f || comms [|| omomsr fi ff comer jf ff «mene jf }{ mano jf | commen ff | commas ff |f emeonn | [Y commen ff |) emma ff [f comm ff fj meme fH] commen ff} come ff [ comme ff WARREN’S TRANSFER Opposite Union Station 301 W. Martin St. Raleigh, N. C. PHONE 538 We Move Anything Movable C6 comms ff 1f exact ff fea fff ecmerzne ff ff commer Hf emacs fff commen ff ff emsecem ff H cemecom ff [f cxmenen }{ [f omen [f ff cmmecen, If | comme ff ff commen ff fj eommammm ff] cma yf comma fj Jj comme f |] commmem ff }f emsoero ff }f comme |] [f emma |} Vem [8 ommmeme 1 fl ero ff (feo ff comme f ff com fff comme fff commen [ff cme f ff mama fff] omen ff come Hf ff cmmesae ff ff commmas f Pcmme f ff mmmmes ff f omrmme|f fener ff ff omen ff ff cme ff comme fj ff me ff CHAS. E. JOHNSON Insurance Stocks and Bonds Phone 182 Office: Sir Walter Hotel Ch cameo i me ff mH mse fj om YH ee fH 1 ome ff mf |] ee ome ff ff oa fe fH come <n ff ee ff cme fe ff fH nem Cf ett i Hh eH Homi mt ef Eh HL ee fh me NL Nm Hamm OD ee Hf ese fl] }f commen ff) commen ff ff emma fY || oommmee fy }Y comme fj Hf ecm ff fj comme | KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. FISH AND OYSTERS Salmon Croquettes 1 can salmon. 2 beaten eggs. Salt and pepper, and enough cracker crumbs, bread crumbs or flour to form into balls. Roll in flour, and fry until nice brown. Mrs. U. B. Atexanper. Scalloped Oysters Mash and drain one quart of oysters. Put in layers in baking dish, alternating with dry bread crumbs and seasoning. When dish is filled, add strained oyster liquor and sufficient milk to moisten. Cover with bread crumbs, add butter in bits, and bake one-half hour in hot oven. Mrs. Crarencr Howe t. Fried Oysters Select nice, large oysters and drain thoroughly. Roll in beaten eggs, then in cracker crumbs, oyster meal or plain corn meal, after adding little pepper. Fry in equal parts lard and butter. Mrs. U. B. ALEXANDER. Oyster Stew 1 quart oysters. 1 quart milk. 4 tablespoons butter. Salt and pepper. Drain oysters from liquor. Heat liquor to boiling point, and skim. Scald milk, add liquor and oysters. Cook until edges of oysters shrivel. Add butter, salt and pepper, and serve at once. Mrs. U. B. ALEXANDER. Oyster Dressing 6 cold biscuits. 4 slices a loaf bread. 2 eggs. Y4 cup butter. 1 ae of oysters. 1 pint of broth from chicken or Sweet milk if needed. turkey. Salt and pepper. Mix ingredients, but do not have the mixture too dry. Bake in a hot oven. Mrs. W. J. RicHagrpson. 11 Use KNOX GELATINE if you would be sure of results Oysters 1 quart fresh oysters. 1 cup hot water. 1/8 pound butter. Salt and pepper to taste. Add hot water and seasonings to oysters and just bring to boiling point. Serve hot. This way will never make you sick. ~ Mrs. J. B. Martin. Oyster Pie Place in layers oysters and bread. Season with salt and pep- per and a little catsup. Let the last layer be of thin bread slices. Pour over the whole enough oyster hquor to moisten

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