RECOMMENDED RECIPES

Evening Post, Volume CVI, Issue 56, 15 September 1928, Page 14

RECOMMENDED RECIPES

OYSTERS AND APPLES Savoury Oysters. —Season some oysters with lemon juieo and cayenue. Eoll each in thin pieces of fat bacon; have ready some beaten egg, into which dip each oyster and bacon, then put into pan of boiling fat, and fry till brown; drain on paper and serve very hot on pieces of fried bread. Oyster Babbit. —One cup of oysters, 2 tablespoons of butter, |lb of soft mild cheese (cut in small pieces), i teaspoon of salt, a few grains of cayenne, and 2 eggs. Clean, parboil, and drain the oysters, reserving liquor, then remove beards. Melt the butter, add cheese and seasonings as cheese melts, add gradually the liquor and eggs si litly beaten. As soon as the mixture is smooth, add the oysters. Swve out untoastcd side of broad toasted on one side. Fried Oysters. —Use 3 or 4 large oysters for each person to be served. Take a thick white sauce, and to each cup of this add a fourth cup of finely-minced boiled ham or devilled ham. Season with a little lemon juice, and celery salt. Coat the oysters with this sauce, and lot stand for several hours. Eoll in crumbs, beaten eggs, and crumbs again, and fry in deep fat until a golden brown. Serve on thin rounds of buttered toast with tomato rarebit. Oyster Patties. —Six oz of puff pastry, ioz of butter, -Joz of flour, $ gill of milk or cream, 2 oysters, 1 tablespoon of oyster liquor, seasoning, and a little nutmeg. Remove beards from oysters, and stow in liquor, which has been strained. Make a white sauce with butter, flour, milk, and liquor, and cook for four minutes. Drop oysters into boiling water. Allow to stand i minute (do not allow to boil). Divide each oyster in two, and stir into sauce. Roll out pastry, cut into rounds three inches in diameter, dip a small cutter 1| inches in diameter into hot water, cut halfway through the centre. 801 l out a little pastry for the lids. Brush over cases and lids with beaten egg, nd cook in a hot oven. When done, remove centres with skewer, fill with mixture, and garnish with pastry. Sausages or Bacon with Fried Apples. —Fry' sausages until thoroughly done. Remove from the pan and prepare a dozen slices of apple rings made by removing the core and peeling from sound apples. Dip in the sausage fat and fry until done. Place these rings round the sausages. Garnish with parsley and serve yery.fhot. Bacon and apples may be cooked in the same way. Meat Garnish of Baker Apples.—Cut apples in the middle, take out core, fill with bread or biscuit crumbs, mushrooms or potatoes. Pour over each a teaspoon of chili sauce and a littlo butter. Add just a little water. Bake and service with meat. Apple Sauco (Plain). —Core and peel apples. Quarter, and with a little cold water put on the fire. Cook until soft, sweeten and whip until smooth. Serve cold as a sweet, or with roast pork hot or cold. When served with pork, sugar may bo omitted. . . Apple Salads as Main Dish of Meal with Meat.—Apple and Celery Salad:Core apples, peel and cut in julienne strips (size of matches). Have.equal quantity of celery cut -same size; sprinkle with salt and mix lightly together. : Cover with i mayonnaise dressing, and serve in. individual quantities on lettuce leaves or alone.