Ebook - Recipes Tried And True (1894 Cookbook).txt

crackers (not too fine). Put in a pan a layer of crumbs, some bits of

butter, a little pepper and salt; then a layer of oysters, and repeat

until the dish is full. Have cracker crumbs on top; turn a cup of

oyster liquor over it; add good sweet milk sufficient to thoroughly

saturate it, and bake three-fourths of an hour.

STEAMED OYSTERS. S. E. G.

Select large oysters; drain; put on a plate; place in the steamer over

a kettle of boiling water. About twenty minutes will cook them.

Season with pepper and salt; serve on soft buttered toast.

OYSTER GUMBO. ALICE TURNEY THOMPSON.

Cut up a chicken; roll in flour and brown well in a soup-pot, with a

spoonful of lard, two slices of ham, one large onion (chopped fine),

and a good-sized red pepper. When browned, cover the whole with water

and stew until the chicken is perfectly tender. Then add the liquor

of four or five dozen oysters, with water enough to make four quarts.

When it has again come to a good boil, add the oysters and stir while

sifting in one large spoonful of fresh file. Salt to taste. Serve

immediately, placing a large spoonful of boiled rice in each soup

plate.

"Gumbo File" is made of the red sassafras leaves, dried and ground

into a powder.

OYSTER PIE. MRS. ECKHART.

Make a rich pie crust, and proceed as you would to make any pie with

top crust. Have nice fat oysters and put on a thick layer, with

plenty of lumps of butter; salt and pepper, and sprinkle over cracker

crumbs. Put in the least bit of water, and cover with crust. Bake,

and serve with turkey.

OYSTER PIE. MRS. EMMA OGIER.

For crust make a dough as for baking powder biscuit. Take one quart

of oysters; remove a half dozen good-sized ones into a saucepan; put

the rest into bottom of your baking dish. Add four spoons of milk;

salt to taste, and dot closely with small lumps of butter. Over this

put your crust, about as thick as for chicken pie, and place in oven

to bake until crust is well done. Take the oyster left, add one-half

cup water, some butter, salt and pepper; let this come to a boil;

thicken with flour and milk, and serve as gravy with the pie.

FRIED OYSTERS. MRS. H. T. VAN FLEET.

Place New York counts in a colander to drain for a few minutes. With

a fork remove them separately to a dry towel. Place another towel

over them, allowing them to remain until all moisture is absorbed.

Have ready the beaten yolks of three eggs and a quantity of rolled

cracker, salted and peppered. Dip each oyster separately, first into

egg, then into cracker. When all have been thus dipped, have ready a

hot spider, into which drop four heaping tablespoons of butter. When

butter is melted, place in the oysters, one by one; fry a light brown,

then turn. Serve very hot.

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