ANSWER TO CORRESPONDENT.

Otago Witness, Issue 3196, 16 June 1915, Page 69

ANSWER TO CORRESPONDENT.

Olga. —You could have your oyster supper either hot or cold. If you prefer the latter, you should have the oysters served on the shell, or else on little ramakin dishes—one little dish for each person. The oysters should be garnished with a sprig of parsley and a small piece of lemon, and you should have the usual accompaniments of bread and butter, pepper, salt, and vinegar. It would also be a good thing to have a few oygter sandwiches made, if you think any of your guests do not care to eat them raw. You make the filling for these by making a white sauce with the oyster liquor and a little milk, and adding the oysters after they have been scalded and the beards removed. Brown bread is generally preferred to white both for oyster sandwiches and for eating with the raw oysters. For a hot supper you could scallop the oysters according to the following recipe: To one bottle of oysters use one-quarter of a pint of milk, loz butter, loz flour, salt, pepper, a very little mace, a tablespoonful of cream if possible, and breadcrumbs. Scald the oysters in their own liquor, strain, and beard them. Make a sauce -with the butter, flour, milk, and cream, and the oyster liquor, letting it boil for a few minutes; remove from the fire, add seasoning and oysters, and put the mixture into a buttered piedish or into .the separate ramakin dishes. Melt a little more butter and mix the breadcrumbs with it. then sprinkle on top of the oysters and brown in the oven. You can prepare all this beforehand, except the final heating in the oven, which can be done at tbe last; but you must be sure to have the dish very hot. You should serve lemon, pepper and salt, and bread and butter with this, but not vinegar. As to whether you Lave anything else besides the oysters, that depends somewhat on the nature of your entertainment and whether your guests are ladies or gentlemen.