Two Oyster Recipes

NZ Truth, Issue 1016, 16 May 1925, Page 14

Two Oyster Recipes

Oysters are available m plenty now that the season is well advanced, but their price still makes them somewhat of a luxury. At the same time they are m great demand, for they are of especial value to invalids and elderly people because they are so easily digested. There are some good recipes for their use, which although plain, are delicious: — Fricasseed Oysters: 1 teaspoonful of butter, 1 teaspoonful of cornflour (heaped), 1 small cup of milk, a few drops o.f lemon juice, % dozen oysters, pepper and salt. Put the butter m a saucepan, add the cornflour when butter is dissolved, stir till smooth, then add miik. Let it boil. about five minutes. Add seasoning, liquor from the oysters, oysters and lemon juice. Be careful not to put too much lemon juice. Let all stand on the side of the stove for five minutes, then serve. This recipe . • only makes a small quantity. '■ Oyster Fritters: Make a batter of 4oz of fl.our, 1 egg,' %oz butter, % pint of milk, salt and p,epper. Add the wellbeaten egg to the sifted flour and beat well, adding gradually the melted butter and' milk. The batter should be thin enough to just drop from the spoon and should be well beaten. Some of the milk may be omitted when there is liquor from the oysters. Add the halved oysters to the batter and droD spoonfuls m boiling fat. Turn when brown and serve very. hot. This is a, very good and economical batter, and with the pepper omitted .makes a solondid batter for apple fritters, or plain fritters to be ;eaten , with jam.