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Show gcooccccoccccoccccxvvv. I Ma.iiy Waiys tojm OYSTER SOUP. Drain HmB of oysters and save tST Rinse the oystera n and add to the liquor a fc vfB? mace, tvo stalks of celery chn ""iP'' a tcaspoonful of black neptor vlfi1 1" cayenne and BalL Simmer a-7 utes, then add a quarter of a 1 1 butter rubbed smooth with f iBr spoonfuls of flour and thrarMKvi rich cream. Lt this come U , 4IIa stirring all the time; then oysters, which muat JU3t eIIL Into a, hot tureen and servo mi H Fried Oysters.-Select flne V? R ters, drain and pat them dry r white cloth. For one quart of mix three well beaten eESa JSBf--equal quantity of cream. sa salt and pepper and dip eachTvHf the mixture. After reciovine i'y V ters roll them in fine breadcrumb I them aside In a cool place f0r P' hour, then fry in olive oil at thai-ti? ITO point. Fry a rich brown, diT. Lf oughly on paper and serve with i ' I fflf nishlng of parsley and sliced I tl Oyster Rabbit. When thT J have been drained pour cold wauT ' IfJ them. Into a frying pan put to t$ I fj spoonfuls of butter and when cZ 11 add half a pound of grated cwT 1 pinch of salt and a llt.Ua can I'l When the cheese begins to melt I oyster liquor and two sllghtlr'ur eggs. When this mixture thlck ' tho oysters that have been tcaUtu i ' their own liquor. JMi Oyster Cocktail. Chill the ten-si LI number of deep glasses and Into fif I put Ave small oysters. For a fe! jc glasses allow seven teaspoonfulj fc; of horseradish, tomato catchup W' egar, ten teaspoonfuls of lemon U ET and a pinch of red pepper. Mh; If' oughly and put an equal quanUtTi Tkit each glass. ' lfll5 |