Scalloped Oysters

Ingredients

• Oysters, I quart
• salt, 1 teaspoon
• butter, 2 tablespoons
• flour, 2 tablespoons
• milk, I cup
• pepper, I saltspoon
• cracker crumbs, 2 tablespoons

Method

1. 1

   Pan-broil and drain oysters, heat milk, make cream sauce with flour and butter, season, layer oysters in dish, cover with sauce and crumbs, bake briefly.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 5. The excerpt below is the record exactly as published.

butter, 2 tablespoons; flour, 1 tablespoon; pepper to taste; salt to taste. Use beans that have been left from dinner. Cook the tomatoes, stock, parsley, and beans until tender. In the meantime, cook the onions to a golden*brown in the butter, and add the flour. Strain the tomatoes and beans through a puree sieve, pushing all of the pulp through and rejecting only the skins and seeds. Reheat, and when steaming add the onion, butter and flour. Season with salt and pepper, and serve. 25 KNOX GELATINE is measured ready for use—each package is divided into two envelopes. CREAM OF TOMATO SOUP Tomatoes, I quart; soda, 4 teaspoon; flour, 2 table- spoons; butter, 2 tablespoons; milk, 1 quart. Heat tomatoes and press through puree sieve; reheat. Heat the milk in a double boiler and season with salt and pepper and thicken with the creamed flour and butter. When smooth and creamy, add the soda to the hot tomatoes and pour the tomato juice slowly into the hot milk. Do not put the soup back on the stove. Serve at once. CREAM OF CELERY SOUP Chop fine enough celery to make I quart by meas- ure. Cover with 1 quart water and simmer gently for twenty minutes. Press through a colander. Put 1 quart of milk in double boiler. Rub together 2 table- spoons of butter and 2 of flour; add to milk; stir until thick and smooth. Add a teaspoon salt, a saltspoon white pepper; add the celery mixture; strain all through a fine sieve and serve at once. BRUNSWICK STEW (Small) Take 1 chicken or 2 squirrels, cut up and put over the fire, with % gallon water. Let stew until the bones can be removed; add % dozen large tomatoes, I pint of butterbeans, corn cut from %4 dozen ears, and 4 large Irish potatoes sliced. Season with but- ter, pepper and salt, and cook until thick enough to be eaten with a fork, 26 HV FISH AND OYSTERS _ “There stay thy haste and with the savory fish indulge thy taste.”—Gay. “Now, if you’re ready, oysters, dear, we can begin to feed."—Lewis Carroll (Through the Looking Glass). BAKED FISH Fish, 2% to 3% pounds; bread crumbs, 1% cups; salt, I teaspoon; parsley, I tablespoon; pepper, 1 salt- spoon; butter, 3 tablespoons; a few slices salt pork. Dress the fish for baking, mix the stuffing by melting the butter and adding melted butter, salt, pepper, and chopped parsley to the crumbs. Stuff the fish and sew together. Make gashes on sides 2 inches apart and fill with thin slices of bacon. Try out a little of the bacon or pork and drop the fish into the hot fat. Cook a moment or two and then turn the fish over. After the fish has been exposed to heat on all sides, put into a moderate oven and cook slowly. When the fish is half-done, dredge with flour and add enough boiling water to cover the bottom of the pan. Up to this time the fish has had no water in the pan; it is baked very slowly in the bacon fat, and basted every ten minutes in its juices and fat. Garnish with pars- ley and lemon, or serve with sauce Hollandaise. MRS. J. D. B. 27 KNOX GELATINE solves the problem of “What to have for dessert?” FISH a la GRAPES Select white fish with as few bones as possible. Re- move bones. Place in shallow pan, skin side down, with just enough water to cook in and keep from sticking. Season with salt. Cook thoroughly done, but do not let fish come to pieces. Serve with dress- ing made as follows: Put large tablespoon of butter in saucepan and melt without burning, stir in thor- oughly without lumping, 1 tablespoon flour, add 1 cup of cream and % cup fish stock, add 2 tablespoons grated cheese and the yolks of 2 eggs, well beaten; stir until hot, but do not allow to boil. Drop in 2 cups of malaga grapes and pour all over fish and serve hot. MRSA Gae Laks Sic t SCALLOPED OYSTERS Oysters, I quart; salt, 1 teaspoon; butter, 2 table- spoons; flour, 2 tablespoons; milk, I cup; pepper, I saltspoon; cracker crumbs, 2 tablespoons

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