Salt Lake Tribune | 1903-01-18 | Page 25 | Nice ways to Serve Oysters

n WWvWsWiWVW Nice Wvs to I Serve Oysters hJ JZi I FIE oyster season Is now In full TILE The suppers after the the I i much In ater which are now so vogue generally consist of a dish oC oysters cooked or ra wI kidneys l a la Montpensler and a fruit When the oyster are cooked the favorite manner of preparing them is to remove them from their own shell and place them in i a larger one with a piece of butter covered with breadcrumbs and grated parmesan cheese They are heated in the oven and served steaming hot Sonic people add chopped mushrooms Roasted Oysters Scrub the shells then place them the deep shell down either on a griddle over the fire or In a hot oven As soon as the shells open I well they are ready I Remove the top shell carefully so as not to waste the liquor and serve at once with a tiny pat of butter on each Creamed oysters are nicest Scald the oysters in their own liquor and beard and chop them coarsely For each cupful of minced oysters allow a I cupful of thick cream sauce made thus Melt a tablcsooonful of butter then stir In a tablespoonful of sifted Hour and when this ii thoroughly l blended but not colored pour in slowly a gill I 01 oyster liquor and a gill of cream or new milk with a reasoning of white pepper and suit When this Is quit smooth and thick lay in the oysters l and when thoroughly hot serve on I squares of hot toast