Scalloped Oysters

Ingredients

• thin slices of bread
• layer of oysters
• pepper
• salt
• one-half cupful of milk

Method

1. 1

   Butter bread slices and layer in a dripping pan with oysters, seasoning each layer.

2. 2

   Pour oyster juice and milk over the top.

3. 3

   Bake in a hot oven for 20-25 minutes until the top is crisp.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 19. The excerpt below is the record exactly as published.

pepper and salt, although our grandmothers preferred the addition of a few spoonfuls of warm, thick cream. Many, however, like a little vinegar in- stead. TOMATOES Baked tomatoes are made by taking the fresh tomatoes, scooping out the centers and mixing with bread crumbs, seasoning with butter, pepper and salt, and then refilling the shell, sprinkling a few crumbs on top. They require about twenty minutes to bake, and can be served on rounds of toast, with cream sauce. In winter, however, canned tomatoes, alternated with layers of but- tered bread, seasoned with butter, pepper and salt, are nice baked in a dish, with crumbs browned over the top. GREEN CORN Green corn " on the cob " must first have the husks and silk carefully removed and then be dropped into boiling salted water and kept boil- ing (under a cover) for from ten to twenty min- utes, according to the age of the corn. If very 61 COOKERY FOR LITTLE GIRLS fresh and tender, it will cook quickly, but it should be served as soon as removed from the water. CORN OYSTERS Any corn left from a meal can be grated off the cob and used for corn oysters. To one cup- ful of corn, add half a cup of milk, one beaten egg, half a teaspoon of salt, and one tablespoon of melted butter. Into this stir one-half cup of sifted flour, and bake like pancakes on a hot, well greased skillet. Be careful to avoid too hot a fire or they will scorch on the bottom before cooking through, and they must not be raw in the middle. It may be necessary to put a little extra butter in the pan when they are turned, but they have to be watched carefully all the time. 62 CHAPTER VIII For the Unexpected Guest Entertaining can be made easy by some fore- thought, and a little girl should be made to realize that hospitality, of all things, should be genuine. In the case of expected company it is well to get whatever is needed in plenty of time, but the unexpected guest should receive none the less cordial greeting while the house- keeper hurriedly reviews her resources in the way of material available. One of the most important lessons to teach the little girl is that of making simple dishes so at- tractive that no hesitation need be felt in asking friends to share the family fare. This is par- ticularly true in the case of dishes for supper. They should not require much extra work, but be quickly prepared and preferably of what one happens to have in the house. For a light sup- per it is desirable to have one hot dish, beside a warm bread, cold meat, fruit, cake and tea. If the child has become proficient, she should be allowed as a special favor to make the baking- 63 COOKERY FOR LITTLE GIRLS 64 FOR THE UNEXPECTED GUEST powder biscuits by herself. Have her use a small cutter not more than two inches in diameter, as small biscuits are more appetizing; and be sure to have them baked to a light brown. POTATO SALAD Potato salad makes a good chief dish for the unexpected guest and is easily prepared. The child should be told to select medium-sized pota- toes,— at least one for each person — and after scrubbing with a brush to get perfectly clean, put on with boiling water enough to cover and boil gently until tender, then drain and set aside to cool. This can be done at dinner time, when the fire is hot, and save extra trouble. When the potatoes are cold the skins can be easily re- moved, and the potatoes then cut in thin slices. Next she should peel and cut in very thin slices one small onion (unless the family taste prefers more) and arrange the alternate layers of sliced potatoes and onions, well seasoned with salt and pepper, in a pretty salad bowl. It looks at- tractive, too, tossed lightly on lettuce leaves ar- ranged on a small platter. Over the whole then pour the boiled salad dressing, or the French, as the family prefer, and when the potato salad 65 COOKERY FOR LITTLE GIRLS is ready to serve it should be garnished with sprigs of parsley and slices of hard-boiled egg. SCALLOPED OYSTERS Scalloped oysters make a fine supper dish on a cold night, and there are several ways they can be prepared. The one I like best I will give first. The child should butter a number of thin slices of bread and spread on the bottom of a dripping- pan, laying on next a layer of oysters, with pep- per and salt ; then another layer of the thin but- tered bread, another layer of oysters, and the top finished with a layer of bread, well seasoned. Over the whole pour the oyster juice and one- half cupful of mil

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