ELEGANCE IN EATING

New Zealand Herald, Volume LXXII, Issue 22142, 22 June 1935, Page 7 (Supplement)

ELEGANCE IN EATING

OYSTER SEASON OPENS The opening of the rock oyster season made last Thursday almost a day of " national rejoicing," and though oysters are at their very best when served in their natural state, these delicious savoury dishes may also be of interest to our readers. Oysters are among tho most safe and easily digesti-

ble of foods. The only ones to be strictly shunned are those with permanently gaping shells, but they will also be prociaiming their premature demise in ocher wavsl

Angels on Horseback.—Simmer the oysters for 10 minutes, dry, and roll euch one in a thin slice of uncooked bacon. Fix on skewers and grill, or fry in butter, for eight minutes. Serve very hot with a squeeze of lemon juice and cayenne pepper to taste.

Baked . Oysters.—Oysters may be baked in a buttered enamel baking tin after sprinkling them with a mixture oi; breadcrumbs, mace, pepper, salt and cayenne. A few jumps of butter

Oysters may be kept for some time, and even fattened, if the following instructions are carried out. Scrub the shells perfectly clean, put them into a deep dish, and cover with cold, salted water—about 6oz. of salt to each gallon of water. Change the water daily. Shake fine oatmeal into the Avater each day, and keep the dish in a cool place.

should be put on the top, and a little milk should be added for moistening. Bake for 20 to 30 minutes.

Oyster Salads.—For an oyster salad stew two dozen cooking oysters in their own liquor for 15 minutes. When cold, chop them up into small pieces and toss thorn into a salad bowl with chopped celery, shredded lettuce and tartare sauce.

To make another delicious salad, parboil one pint of oysters; drain and cool them. Take the pulp from two halved grapefruit and mix it with the cooled oysiters. Add four tablespoonfuls tomato ketchup, half a tablespoon Worcestershire sauce, a few drops tabasco, and a little salt. Fill the grapefruit shells with the mixture and garnish with curled celerv.

Italian Oysters.—Tako one dozen oysters, breadcrumbs, butter, pepper, |lb. macaroni, one gill milk, lemon. Cook the macaroni in boiling water for 15 minutes. Drain it, butter a pie-dish, jind put the macaroni in the bottom. Cut the oysters in four and place on the macaroni. Season with pepper and lemon-juice and pour over them the milk. Cover with breadcrumbs, with pieces of butter on top; bake till brown and serve very hot. Scalloped Oysters.—You will need oysters, butter, parsley, white wine, flour, breadcrumbs. Blanch and beard the oysters, and put them into a pan with their own liquor, a little glass of white wine (chablis preferred). Do not on any account allow them to boil. Take out the oysters and put them into wellbuttered scallop shells. Reduce the sauce and add to it a little flour and butter to thicken it. Pour the sauce over the oysters, sprinkle them well with breadcrumbs, place pieces of butter on top, and brown in the oven in a baking tin.