Philadelphia Broiled Oysters

Ingredients

• 30 oysters
• % cup cream
• 1.5 tsp. butter
• % cup oyster juice
• 1.5 tsp. browned flour
• 1.5 tbs. butter
• Salt and pepper

Method

1. 1

   Wash, drain and dry oysters.

2. 2

   Put 3-4 tsp. butter in pan.

3. 3

   When brown add half the oysters.

4. 4

   Cook until brown.

5. 5

   Repeat with remainder of oysters.

6. 6

   Remove the second batch of oysters and in same pan brown 1.5 tbs. butter, add flour, then cream and oyster liquor.

7. 7

   Then return oysters to pan and reheat.

Nutrition per serving

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

1 tsp. butter % tsp. salt 2 eggs, well beaten 1 tsp. sugar Dash of cayenne Heat vinegar and add eggs and seasonings and cook until it begins to thicken, stirring constantly. Best to do this in a double boiler. If too thick, thin with milk or cream. —Mrs. S. P. Chandler. PINEAPPLE SALAD de LUXE ‘1 small can sliced pineapple % cup malaga grapes, with cut in dice skins and seeds removed % cup shelled English wal- % cup marshmallows, cut nuts or pecans, cut in » with wet scissors in quar- pieces ters. co DRESSING Pineapple juice with enough 1 egg yolk _ water to make 1 cup % cup sugar | Juice of 1 lemon 1 tbs. corn starch In double boiler heat liquids, add corn starch and sugar mixed and dissolved in 2 tbs. cold water. Stir until thick- ARS CAROLINA COOKERY FROM QUAKER KITCHENS ened and then occasionally for 10 minutes add egg yolk well beaten and cook a few minutes longer. To Serve Marinate salad ingredients with whipped cream, serve on lettuce and garnish with the dressing. —Mrs. H. A. White. CREAM CHEESE SALAD 2 cakes white cream cheese and olives (also chopped) 1 envelope Knox’s plain % cup granulated sugar gelatin Pinch of salt 1 cup boiling waver % tsp. onion juice % can pimento 3 tsps. sharp vinegar % cup chopped sweet pickle % pt. cream, whipped Mash cheese, dissolve gelatine in a little cold water then pour boiling water over it, shred pimento. Mix all ingredients, adding gelatine last. Pour into mold and when chilled and set, unmold and serve with French dressing or mayonnaise which has been thinned with whipped cream. —Mrs. C. M. Hauser. 4 JELLIED TOMATO SALAD 2 tbs. granulated gelatin 1 tsp. salt 1% cup cold water 1 can condesned tomato 1 pt. boiling water soup i % cup vinegar 3% cup mayonnaise 1-8 cup sugar Soak gelatine in cold water for 5 minutes. Dissolve it in boiling water then add sugar, salt, vinegar and soup. Pour into wet molds and set aside to chill. Serve on let- tuce garnished with mayonnaise. This makes 10 individual —Mrs. W. T. Saunders. servings. SALAD DRESSINGS Plain Boiled Dressing 1 egg % cup milk 1 tsp. sugar % cup vinegar % tsp. salt Dash of pepper 1 ths. flour 2 tsps. butter If preferred may omit flour and use 2 egg yolks. If liked add 1 tsp. mustard. 240k. RECIPES FOR LEFTOVERS—PORK Mix dry ingredients, add egg slightly beaten, then but- ter and milk and vinegar last, a little at a time. Cook in double boiler until blended and thickened, stirring constantly. —Mrs. J. D. Cox. FROZEN TOMATOES One can of tomatoes rubbed through a colander. Season with salt, pepper and little sugar. Freeze and serve with mayonnaise. If desired it can be moulded by putting in baking powder cans and packed in ice for three hours, COOKED MAYONNAISE 2 tbs. flour % tsp. mustard 1% tsp. salt % cup vinegar 1% tsp. paprika 2 tbs. oil % cup hot water Cook in double boiler until smooth stirring constantly and then cook 10 minutes longer. Cool and add one egg yolks slightly beaten and gradually % cup of oil then fold in stiffly beaten white of egg if desired. —Mrs. H. A. White. COOKED MAYONNAISE 1 cup water Oil to make a thin paste % cup vinegar about 2 tbs. % cup flour 1 tsp. salt 1 egg % tsp. mustard 1 cup oil Mix flour and oil to make a thin paste; add to water and vinegar which have been scalded, cook until thick and smooth. Cool. Beat the egg and add salt and mustard, then add gradually the cooked mixture and next add 1 cup oil gradually. If inclined to curdle alternate a little vine- gar or lemon juice with the oil. . —Mrs. Samuel Hodgin. GOLDEN DRESSING % eupful pineapple juice 2 eggs 1% cupful orange juice % cupful sugar % cupful lemon juice % cupful heavy cream Heat fruit juices in a double boiler, beat the eggs OS Oe. oe CAROLINA COOKERY FROM QUAKER KITCHENS light, gradually adding sugar. Combine with the hot juice and cook like a custard until the spoon is coated. When thoroughly cold fold in the cream whipped stiff. This dressing is suitable to serve with almost any fruit salad. —Mrs. S. Halstead Tomlinson. HOME SALAD DRESSING 2 eggs 1 tsp. sugar 5, cup vinegar i tbs. butter 4 cup cream % tsp. salt 1 tsp. flour % tsp. soda in the cream % tsp. mustard Few grains cayenne Mix vinegar and mustard, then add all other ingredients except whites of eggs and salt. Cook in double boiler, stir- ring constantly until right consistency. Remove from fire and add whites of eggs beaten stiff with the salt. —Mrs. S. P. Chandler. BOILED DRESSING 2 eggs % tsp. salt % tsp. mustard % tbs. sugar 3 tbs. vinegar % cup hot water 1 tbs. butter Few grains cayenne Mix the dry ingredients and beat with the egg until light, add vinegar and water. Cook in a double boiler stirring constantly until smooth. Remove from fire, stir in butter and set away to cool. —Mrs. Luther Barker. PHILADELPHIA BROILED OYSTERS 30 oysters % cup cream 1% tsp. butter % cup oyster juice 1% tsp. browned flour 1% tbs. butter Salt and pepper

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