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Show I - I I I Mary's Kitchen OYSTER DISHES. As long as names of the. months are spelled with an "r" oysters are in season. I se them a often us possible for their food value is great and the are very' easily diRested. Oysters should never be oermoked rlbal them thoroughly and let the edges curl. Lone cooking makes oys ters tough and Indigestible. ' These recipes are a bit different and are nice to serve at luncheon or' In 'ii. rt nt . lllllo vminar r. . .ifri card? OYSTERS IN R AM I K I NS. One quart oysters, 3 tablespoons 1 butter, 1 canned pimento, 1 2 tea-' cponn lemon juice. teaspoon salt.i 1 4 teaspoon paprika. 2 tablespoons' flour, milk. 2 tablespoons grated cheese. lean oysters. Put iu saucepan, cover with boiling water and sjmmei L minutes or until the oysters ar! plump and the edges curl. Drain anil save liquor Add enough milk to mak" two cups of liquid Melt butter, add pimento minced and onion. Simmer for five minutes. Add flout, .salt and paprika Stir and cook until. I smooth and well blended. Slowly add 1 liquid and bring to the boiling poin Add lemon Juice slowly, beating well 1 This makes a thick sauce. Put 03 -t, r , j in well buttered ramlkius. pour over I sauce, sprinkle wtlb grated cheese and I put under the flame for Just a minute ; 'o melt the cheeajp. If large oyster or scallop shells are j at hand they should be used In plac ; ui inuiiiiius 1 nis ni.sn iua De useil as the first course of a luncheon or i dinner. OYSTERS EN BROCHETTE. I One quart large oysters (about two dozen) thtnh cut bacon, lengths of toast, lemon slices. t'lp-an and drain oysters. Cut bacon ; the same size as the oysters and have the same number of pieces Alternate Ian oyster and a piece of bacon on a! I skewer. Baste each oyster with a lit-' I tie melted butter to start then the 1 bacon furnishes the oil. j Put the skewers ovsT or across a' I narrow baking pan anil cook in a very! I hot oven or under the flame, it will I lake about 15 minutes to cook the oys- tera and bacon Put each skewer 011 I a narrow strip of toast and garnish j with slices of lemon and serve at . once. Any drippings in the pan should be poured over the oysters after they are pu1 on the toast Allow four oyatera' for each serving. OYSTERS WITH RICE One-half cup rice 1 quart boiling water. 1 teaspoon salt J tablespoons, butter. 1 pint oysters. 1 cup white sauce, salt, paprika, mustard. 1 tabic-; poon lemon Juice. 2 tablespoons grat jl Wash rice through several watci- H Oraln and add slowly to rapidly bojl H ing water. Add salt to wator Just be H adding r'.ce. Let boil 20 miftutea. I H Drain and pour cold water through. H Then pour boiling water through I H rice. Melt butter in a pan with a I cover, add rjee and shake over tift I 1 o or and let stand In a warm o en until needed. Clean and drain oyst 1 H Put a layer of rice in a well but H sred bal of dish, ."id half I ho 1 I ters, sprinkle with salt, paprika and I tin' hit of mustard, and lemon Julc. H Pour over half the white sauce. Cov er with a layer of rice. Add another layer of oysters and white sauce. H Cover with rice, sprinkle with gra' H ed Chebae and hake half an hour iu a J modorate oven. (Cop right. 102ft NKA Service) 00 Mtll TV Yellow calla lilies. lilies of the v.-l-ley, applea plums, cherries in yellow and ousters of grapes arc used i.iucli IH for trimmings. IH |