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Show v Many Methods by Which Finer Flavor of the Oyster Can Be Brought Out; Right Seasoning "Oysters nre In season." Everywhere Every-where we see the snn in store windows win-dows nml on walls of restaurants, an admirer of the succulent hivnlve com-merits. com-merits. I began my season early, to ' be exact, In August, on the Brittany coast, where I consumed them by the dozen in their raw form. As good as they tasted to me then, with their high flavor, the American eyster tastes better to me now. How large even the blue points seem and how delightful it is to have them on their beds of Ice! I can hardly deckle de-ckle whether to eat them without extra ex-tra seasoning or to take the cocktail sauce which by contrast brings out their flavor so well. Did I tell you that even in the small coast towns of France n bottle of ketchup a bottle of well-known American Ameri-can brand came to the table with the vinaigrette sauce and the whole spices which always accompany accom-pany oysters over there. If you like, you can make up your own cocktail sauce then and there. Our American oysters have the double advantage of being satisfactory satisfac-tory both for raw service and for cooking. How good an oyster stew tastes on a chilly day, and how easy It is to make, and yet not everyone knows how to produce it in its perfect per-fect form. I think I prefer the meth- od used by one of New York's most famous oyster bars. I cook the oysters just a moment, just Ioiir enough to curl the edges, then add the milk, which should be rich milk witii nt least its full quota of cream, season it witli just enough salt and paprika and let it cook just long enough to heat thoroughly. Creamed oysters should be prepared with much the same method. The liquor which develops as the oysters curl should be used to make up the quantity of milk needed to dilute the mixed butter and flour which is the foundation of the standard white sauce. A little minced raw celery added with the oysters and merely reheated with them, gives an extra note of flavor which you will like, I am sure. For a change, try a brown sauce without celery. Creamed oysters are also the basis for that popular American invention, oyster pie. You may line your tin with pastry or use only a top crust, which in any case should be baked with the oysters in a very hot oven, both for the sake of the pastry and for the sake of the oysters, which must not be overcooked. You know, undoubtedly, that overcooking toughens tough-ens oysters. This is one of the reasons rea-sons why very hot fat must be used for frying them after they have been crumbed or dipped in batter. To make sure that fried oysters are perfect per-fect for serving, drop them onto soft paper as you take them out of the fat, and you will have them crisp and dry, as well as tender. The hot oyster canape, for which I am giving you the recipe, makes a good introduction to dinner. Oyster Bisque. 24 oysters 4 cups milk 1 slice onion 2 stalks celery-Sprig's celery-Sprig's of parsley Bit of bay leaf ix cup butter cup flour Salt ana pepper Clean and pick over oysters, reserve re-serve liquor, add oysters chopped, heat slowly to boiling point and put through a coarse strainer. Scald milk with onion, celery, mace, parsley pars-ley and bay leaf ; remove seasonings and add butter and flour blended together. to-gether. Stir until thick and smooth over the hot water. Add the strained oysters and season with salt and pepper. pep-per. If too thick add more milk. Oyster Canape. Wrap strip of bacon around each oyster, skewer and broil very slowly until bacon is crisp and brown. Serve hot on rounds of toasted bread, garnish gar-nish edge with white of hard-cooked egg, chopped fine, and mixed with ketchup and a few drops of onion juice. Oysters Manhattan. 3G oysters 3 tablespoons butter teaspoon paprika V2 teaspoon salt tablespoon minced parsley tablespoon minced onion Have oysters freshly opened. Cream the butter, add the rest of the ingredients. Divide this mixture and put a bit on each oyster. Then cover each oyster with a small slice of bacon. Set shells on baking tin in a hot oven, 450 degrees F., cook about twelve minutes, or until bacon |