RECIPES.

Evening Post, Volume XLIX, Issue 134, 8 June 1895, Page 1 (Supplement)

RECIPES.

As the oyßter is hi season just now, here are a few tasty dishes made fiom him: — Scalloped Oysters. — Take a dozen oysters, wash them, lay them in a tub with a few bread crumbs under them, add pepper, a dash of lemon juice, a little cayenne; then cover them with finely grated bread •crumbs, a few bits of butter, a little pepper and salt, and bake for ten minutes in a quick oven. Oysteb Patties. — Make some puff paste, and line some patty pans ; bake ; then havb some oyßters washed ; put them in a littlo milk in a saucepan with pepper, salt, a little nutmeg, and a little lemon juice, cook for five minutes, and thicken with a little cornflour, and bit of butter ; put them into the patty pans, and warm in the oven ; send to table hot. Fried Oysters. — Make a batter with one egg beaten, half a cupful of milk, pepper and salt, and dredge in enough flour to make a batter as thick as cream ; then dip your oystera in, and fry in boiling lard till a golden brown ; drain on paper, and scud hot to table. B.own bread and butter is a good accompaniment to tbe dish. Cubbieo Oystkbs. — Put a little milk and stock in a stewpan with pepper, Bait, and a dessertspoonful of carry powder, a little cayenne, and a dash of lemon-juice or vinegar. Bring this to a boil, and thicken with a little flour, and a dessertspoonful of butter ; then put your oysters in, and cook for five minutes. Serve hot.