OCR Text |
Show ) t Many Methods 1Vgethods by hy Which Fip.er Fiper Fip.erFlavor Finer FinerFlavor FinerFlavor . Flavor of the Oyster Can Be BeBrought Bedrought BeBrought Brought drought Out ; Right Seasoning Seasonin . y ) ) se'tsonIt It " Every- Every Everywhere Evci Dre1 y . - , ' 0\ 0 Ovstcra 0sters Otsters \ sters nre are In seison se'tson setson season ' n-In n In In store wIn win- windows wldows i- i - . where we see the si sl stin-In stin In , n - dows and amI on walls wa1\s wa1 s \ oC or of icstaurnnts lestaurnnts restaurants , iadmirer an anndmlr anadmirer of the succulent b1\ b1 bus bivalve b1alve \ alve aloe com corn comments cornments coiinents ndmlr admirer ( > r ments I began rov mv my sefou season se'1 se1 ' < : on earlybe early , to tobe tobe be exact e\nct e nct enact : \ . , In Au August ust , on the Brltt\n Brltt n Brlttany Brlttanycoast Brittncoast ' \ coast , where I 1 consumed them by the thedoyen tldoen thedoyen doyen ? In thcli thtl1 their nw r'l\\ r'l rl raw r'lform ' \ \ form formAs formAs As s good us 11S as they tasted to me thenwith then thenwith the with their high fla nivor fl'nor flnor ' rir , the AmerIcan AmerIcanoyster Americanoyster Amerlcroyster oyster tastes tnstes better to me now . Holarge How Howar Howlarge the blue hlue points seem amI anti amIbo antibow arhow large } ar e even men bo\\ bo bow bodell \ delightful dell htf111 It is to ha liave 11:1e 11:1\ 11:1 111 : \ tie e them on ontheir ontheir ( their beds of Ico Ice ' I 1 can hardly declde dcide de declde without cc cctin C ctra clde whethci whl'thel whlthel whether ' to oat eat them trl1 tin seasoning or to tnke tah.e tahe take . tlie the cocktaBance cocUnll cocktail cocUnllsnoce cocktailsauce snoce sauce snocel11cl1 \ which \\l11cl1 l11cl1 \ bv by contiast conttast contrast brings out outtheIr outtheir 01their theIr flivor fl1"or fl1or flavor , " so "e1Did " well "e1\ "e1 e1 \ Did I 1 tell you youthat youthat ycthat u that even in the small cunall coast tovviof to\\ns to ns towns tonsof townsof \ \ of I nnce r'lilce rlilce ranee ' n bottle of hetchupa ketchup-a ketchup a ketchupa - - - a bottle of or wel1l well known no\\ no non \ n Amer Amery Amerycan Amcican ! i can bund blJml-c'lme blJml c'lme clme brand-came brand came - cime ' to the t1blo table tablewith tibwith t1bloWItlI 10 WItlI with the 111C vlnlllgi vinalgiette ctte s\ s sluce suce sauce ' \ uce and nnd the thewhole thewhole tlwhole whole spices which alwavh alwa3s alwa : " nCCOID accoin nCCOIDpan accoinpang accorpanv a pan pang ovsters 0sters otsters 0\ 0 \ sters over 0er 0\ 0 \ er thcie the1 there ( ' . If you yon lik5ou like , Sou on can m'1l m1l mike make ' e up your 3 our own cochtal1 cocktail cochtal1saucc cocktailsauce cocktasauce 11 saucc sauce then ind 'lnd lnd and ' there thereOur thereOur thereOur Our American oysters have tl the thedouble thedouble : ie double advantigc ndant'1ge nd\ nd ady \ ant'1ge ant1ge nntage ' of being satlsac satlsfac satlsactorv satlsfactorn satisfa'torv satisfatorv ( ' ; torv torn both foi fOl for raw service scnice seryice and fcooking for forcool forcooking ( r cool cooking lng How IIow Ho " good an oyster stctastes stew stewtastes stewtastes tastes on n a chilly day , and how easy easyIt easyit easIt y It Is to mike make m\l m l ' \ e , and yet ; et not eveiyoBknows e\eLyoDe e eLyoDe everyone eeLyoDeknows everyoneknows \ knows how to produce it In Its pel pet peltect petfeet pe : Ject tect feet form orm . . JthInkjjrefeithemetl JthInkjjrefeithemetli I _ thlnl think I [ prefel prefer ) _ the meth I od used by one of New Yolk's Yolks YOlh's YOlhs York's Yorks ' ' most mos mosf m ( st fimous hll10us f imous ovster 0ster oyster 0\ 0 \ ster bars barsI I cook coolt the oysters ju ju'1 ju1 just ' . < it.a ita . a moment momentjust it , , ju just < ; t loin lon loni ; enough enongh to curl the edes edges edgesthen ; ' , > then add tlie the milk 1llm mill . . , which "blch blch " should be beflCh hi hirich ' rich flCh milk mil1t mulls , with Ith nt at least lei lC1 < . ; t its full quotaof quota quotaof of cream , scison se1S0n season It " with "Itb Itb Just enough enougt enoughsnlt enougtsalt cnoiij ; salt snlt and pipilkn p'1pllha p1pllha paptlka ' and let it cook coolt jus juslong just justlong long enough to licit heat h ( > 'lt lt ' thoroug-hl thoroug hl thoroughly thoroughlyCreamed - ! . Crcnmed Crenmed Creamed ovbters oysters o "ters ters : " should be prc1'U prc1U prepatet prepatetwith [ ' ed edwIth with much tlie the simc S1me same method metholI The Tht Theliquor Thtliquor liquor w \ which hlch Inch develops de\'eIops de 'eIops eIops \ ' as the oyster oy < : , tel s scurl : curl should f > hould be used to make mahe up the tht thequantlt thtquantity quantity quantlt of nu milk lL needed to dilute dlhlte the tit themlec1 titsalted mixed ml\ec1 ml ec1 salted ' \ : buttoi bullet buttet and onel flom flout uoiii \ which hlch is the tht ther thtfoundation t6undntion undnHon foundation r of the stindard st"Indarel stIndarel standard " "hite hite whits whitssauce " sauce 5'luce 5luce . ' 5'luceA sauceA A little minced mlDced racelerv raw ra\\ ra \ . celerv celery addeiwith al1ded addei al1dedwith with the oysters and anti mcielv melel merely ) iclieat leheated teheatei leheatedwith teheateiwith with them , gl\ gl gtr gives gles \ es an e\tr e tr eatr : \ c tri 1 t note of offl'lor of offlator flivor fl'l\or fl'l fll or flator ' \ " which "hlch hlch youLl1l1ld you \\Ll1l1ld Ll1l1ld \ will like ? , I am sure surerOl sureTor sur roi rOl Tor a n chinfie ch'1nge ch1nge chvrge ' , , to tQ try a brown bron bro\\ bro \ n sauctwithout souce sauct soucewithout without colcrv celeQ celery . Ci Cl Creamed earned 0 oysters ' sters nic me ate also the tbe basis basisfOl bass : foi fOl tot tint th'1t th1t that ' populu POPUI\l POPUI l popular ' \ Amencin AmerJC'ln AmerJCln American ' In Inventio JD\entlon JD entlon \ cation cationoyster , 0 ouster oyster , ) ster pie lou m may miv 1 line your tin tinwith tinwith twith with pistrv p'1strv p1strv pastry ' 01 of use onl only n a top crust crustyvhfcir cm ; , which yvhfcir in tn my 'lny lny any ' case .ase ase < . snould sHould be bak bal baked bakedwithi e ( witli with withi tlie the o ousters oysters sters In n a fiery \ ver er , ) hot o\'en o 'en en oven ovenboth ove \ ' , both for the sake sale , of the pastry andfor and andfor for the sake s.al sal . e of the oysters , whi "hach hach which "hachmust whichmust " < must not be o\ercool o ercool overcooked \ ed You Inow know , , , undoubtedly , thit th'lt thlt that ' overcooking 0ercooklng oyercooking 0\ 0 \ ercooklng tough tough- toughens . - ens ovsters oysters o sters inis lnls 1 ' nls Is one of the rea reai reasons reasons a i sons \ why hy \ veiy very elY hot fat Inu must ! > t be used usedfor usedfor use for fo ir frying , ) Ing them after they have bave bee been beenI beencrumbed beencrumbed > n I crumbed or dipped In batter . To ToI Tomle Tomale 1mike ' I m\le m le male ' \ , sure tint tll'1t tll1t tiiat ' fried fned ovsteis o\'stelS o 'stelS stelS \ ' are per- per perI perfelt pefeet . - felt feet for serving sen mg , drop tliem them onto sopaper soft softI softpaper softpaper I I paper as you ; , ) ou tike t'lhe tlhe take ' them out of itfit the theI thefat I ht fat , and aneI you , ) vou ou will have them crisp and anddr anddry andri dr dry ) , , as well as tendei tende1 tender . . The hot oister oyster o ster campe can'lpe canlpe canape ' , , for wluc11 winch wluc11I winchI whicI I am giving g1ing g1\ g1 \ ing you the iccipe lecape recipe , mikesgood m'1hes m1hes makes ' n a agood good ood Introduction to dinnei dlDDel dinner . . Oyster Bisque Bisque.24 Bisque24 . 24 oisters oysters 0) 0 ) sters 4 * . cups milk ml1k 1 slice sHce onion 2 stalks celerySprigs celery celerySprIgs celerySprigs SprIgs o oC of ( pirsleyBit pusley parsley pusleyBit parsleyBit Bit of oC bay leif le\C le C letf letf'h ' \ 13 'h h ' & cup butterto butter to cup flourSalt flour flourSalt flourSalt Salt and nnd pepperClean pepper Clem Cle'1n Cle1n Clean ' md 'lnd lnd and ' pick plch ovci 0Cl ovei 0\ 0 \ Cl outers oysters 0 , ) f > ter , r re reI resettle I seive settle sel \ e liquor l1quor , , add oysters o sters choppciheat chopped , ' I Iheat heat slo slowli slowly " 1 to boiling bo\lmg bo lmg \ point and put putthrough putthrough pithrough through a coarse stralnei stralnel strafuet . &cal cal Scald Scaldmilk & cal milk mlll " with "lth lth onion , celery , mace , p'lrs plrs pars p'lrsle parsley pir.lev pirlev ' . le\ le ley le1nd \ ind 1nd and ' bay leaf , remove seasonings seasoningsand sea sea'wmngand seawmngand ' D1ngs D1ngsand ; and add butter and Hour flour blended t to togethel togethet ( ) gcthei gethel gethet . Stir until thick tl1ich and smooth smoothovcr smoothover smoot " over ovcr the hot water Add the strained strainedoysters strainedoysters straineoysters oysters and season senson with \ ith salt and aDd peiper pep pepper pepper ) per It If too thick thicl . add more milkOyster milkOyster milk milkOyster Oyster Canape Canape.Wnp CanapeWnp . Wtap WI 'lp lp ' strip strJp of bacon aiound mound atound cacoystci eatIl each eatIloystel eachoyster oystel oyster , sl skewer e " cr and broil very slowl slowly slowlyuntil slowluntil until bacon Is crisp and brow bro\\ bro broD brown \ n D Sen Serve Servehot Servhot e ehot hot on rounds of toasted tonsted bread , ginish g'll gll gat g'llnlsh gatilsh ' nlsh ilsh edge with white of hard cooke cooked 1 eg cgp egg , , chopped choppell fine , , nnd nnll and mixed mhec1 muted : with withketchup \ witketchup \ Ith Ithkctchup h kctchup ketchup and a n fedrops few fe\\ fe \ drops of onion onionjuIce onionjuice oniojuice juIce . Oysters Manhattan . . 36 3G o3steraS 0) 0 Oisters o3stera ) sters stersS 3 S tiblcspoons t\blespoons t blespoons tablespoons ' \ buttery butterteaspoon butter y % . : tcispoon tcnspoon teaspoon paprikaa piprlka p\prlka p prlka paprika ' \ 12 a teaspoon silti 8\1 8 1 silt " \ t 12 i ' tablospoon tablespoon minced parsley5h par-lcy par lcy parQ1cy parsley - 5h % tiblcspoon t\blcspoon t blcspoon ttblcspoon ' \ minced onionhive onion Hive Ihve ovsters o\"sters o "sters sters oysters \ " ftechis fl fie e < . ; 111opened hlv 111\ 111 \ openedCream opened openedCream opene openeCream Cream the butter , add ndd the rest of ofthe ofthe < > t tlic the ingredients Divide Dl\ldc Dl ldc Dirlde \ tills this mhtnre mlttnre mhtnre'lnd mlttnreand : e ind 'lnd lnd and ' put a n bit on each el1ch 0\ 0 oyster 0ster \ ster Then Thencover Thencover ( cover each oyster with i 1 a ' cmal < : < ; mall ] slice sliceof sliceof : of bacon Set < . ; shells helIs on hiking b'1l.1ng b1l.1ng b1l1ng baking ' . tin In Ina ina a hot Iwt 0\ 0 oven 0en oxen \ en , 450 4GO c1e dcgices degrees 1 ees F . , cool cook cookabout ( k > . ibout 'lbo\1t 'lbo lbo 1t about ' \ twelve telve t\\ t \ \ elve minute minutes minutes " ' , or until h'lcon hlcon bacon bice ' n = : is crlcp crisp crl ; ; p Serve at once with sliced slicedlemon slicedlemon - lemon . . Quick Meal MealCreamed MealCreamed MealCreamed Creamed oysters oyster . on to\st to st tout tostCelery toutCelery toistCelery " \ Celery RadishesPotato Radishes RadishesPotato RadishesPotato Potato chips Corn paprika paprikaGreen paprikaGreen paprllGreen Green apple app1e ploThe plo 1110 ploThe The business buqInesc : ; \ womin woman om'ln omln ' houwkeep houceheeper housekeeper houceheeperwelcomes housekeeperwelcomes houwkeepwelcomes ; welcomes oysters In season , , as it itgives itgives gives hei hel het an c\tri c tri e\.tr\ e.tr e .tr tr extra e.trfood \ ' . ' \ food which ctn c in 1D be beprep'1recl beprepared 1 prepired prep'1recl prep1recl prepared ' easily nnd and quickly quIchl . I am amI amsure amsure ; I sure that chc the ; hc cm C'ln Cln can ' prepiuc prepme prepatc the me.11 me11 meal mealsugected . ' ' ) suggested sugected u "c c " , , ted for tonight In prJ.ctic'1l1y prJ.ctic1l1y prJctic1l1y practically prJ.ctic'1l1yno practicallyno . ' no time if she knows hno\\s hno s \ a n place plnce whele where wheleshe whereshe she cm C'ln Cln can ' Ind find ( an apple pie worthy worth v of ofI ofa I i 1 a ' plice phce puce on licr her tible t'1ble t1ble table ' Bv llv By the wav " wn 'lV lV ' , did \ vou you ou e\ e ever eer \ er trv try tr reheating an 'lpple lpple apple 'lpplepie applepie ' ipr iprpie pie before beCorc 5en ' serving serung mg ? It does doc doe & ! : . mucli muth much for forthe f ( or orthe the ordinary ordmary pie and even een e\ e \ en a little for forthe forthe f fthe the best bestI I suggest sugget ' ) using the ' \ whole hole kernel kernelcorn kernelcorn kern kerncorn corn , dressed dreese : ; with WJth butter ' ind 'lnd lnd pap paptika pa 1111.3 11113 lika tika . Of couise comse coutse you wllllebcat will icheat reheat yourpotato your yourpotuto yo yopotuto potuto potato chip chlp chips < : * ; , , to m insure < ; urc their CriSp CriSpnecs crispnees ens ensness ness necs nees : and full flivoi fI1VOI flavor , \ when hen you Sou ou heat heatthe he hethe . the tile pie plc plcOrder pieOrder Order of PreparationPrepare PreparationPrepare Preparation PreparationPrepare Prepare celery and radlchosOpen radlChosOpen radishes radlC\hos radlC hos radlchos radishesOpen \ Open cin c\n c n cm ' \ of oC corn and dressPrepre dressPrepare dress dressPrepire Prepire Prep\re Prep re Prepare ' \ oystersMalec oystersMalco oysters oystersMalcc Malcc Malec Malco toast toastHC'lt toastHeft Heit HC'lt HClt Heft ' potatoes ' and 'lnd lnd tnd pie pieMalec pieMalce Malcc Malec Malce coffeeci coffee cortee ci @ ( S > Bell Den Sndlcntc-W.U SndlcntcW.U Sndlcntc W.U WU 6rndlente-1v\U 6rndlente 1v U 8 > ) ndlcnte - - VY\U VY U \ . Bcnice Service Bcr ce |