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Show The fR' Months Bring Oysters, a Boon To Post-Holiday Dinner Menus For bread cases, cut day-old bread Into lM-lnch slices; trim off edges. Cut each slice In halves. Remove centers, cutting half way down with small sharp knife, H Inch from outer edge. Tear out the center with fork. Spread with softened butter, inside and out. 1 : - f- ' . . r : , ' ' . :. A' ' i M r ! "? . i , i I I . . ' r . t ' ' 'A 1 jIWj 1 Ir -"7 j esnjnnnneJ" ' " WtS. !"! wfeaW.ej4eMaif ' ' 'T. EsManaaaaaaVaBBwam KJtehencraft By MBS. OAYNOB MADDOX Oysters are one of America's blessings bless-ings to the hungry. Scientific packaging bow makes It possible to get them far Inland with all tha freshness and flavor of the sea they came from. They are shipped to fish stores and butchers In large, tight-sealed containers and then put up by the merchant In smaller fiber containers holding as many oysters as you want for your family. fam-ily. Oysters for serving in tha half shell are not, however, as universally distributed. For aa oyster stew that will excite ex-cite any appetite, try this popular recipe: Oyster Stew (For one serving la a large bowl.) Six blue point oysters (with liquor), 4 teaspoons butter, salt, celery salt, pepper, paprika, cup whole milk, oyster crackers. In glaaa or heavy metal eauce-pan eauce-pan heat 2 teaspoons butter. Turn In the drained oysters and cook until the edges just begin to curl. Season well. Then turn In the liquor drained from oysters and bring just to boll. Then add the whole milk and bring just to boll. In large heated bowl, place 2 teaspoons tea-spoons butter, turn In the oyster stew and dust liberally with paprika. pap-rika. Serve wtth oyster crackers. Oysters la Bread Cases (aa Crostada) (Serves six.) After the rich food of the holidays, the delicacy of oystett It welcome. wel-come. Serve them in bread cases filled with chopped oysters and garnished with whole oysters, ell attractively browned in a hot oven and generously brushed with butter. 1 4 Four tablespoons butter, 1-1 cup flour, 1 cup milk, H teaspoon salt, dash of pepper, hk teaspoon Worcestershire Worces-tershire sauce, 1 pint blue points, U bread cases-Chop cases-Chop pint of the oysters, use the other pint whole. Melt butter but-ter in saucepan. Add flour and stir to a smooth pasta. Add milk gradually and cook until thickened, stirring constantly. Add salt, pep. per, Worcestershire sauce and chopped oysters and mix well. Turn into bread cases. Bake In hot oven (450 degrees F.) for IS minutes, or until bread Is browned. Cook whole oysters under broiler about 2 minutes, then turn and cook 2 minutes longer, or until edges begin be-gin to curl. Place one oyster on each bread ease and garnish with chopped parsley. Makes U cases. i |