Show hints flints for the home oyster fritters Fritt erg drain off liquor from the oysters boll 1011 a few minutes skim and add to 1 it a cup of milk two eggs salt and pepper and ilour to make a batter have a trying frying kettle ready and drop the mixture by spoonfuls into the hot fat taking up one oyster with each spoonful of batter 13 ab oyster salad drain tho the liquid from a quart of oysters cut each oyster into six pieces mix with them one bunch of minced celery pour over the salad a dressing made as follows two tablespoons olive oil one teaspoon salt a little made mustard one of white pepper a pinch of cayenne and halt half a teaspoon of pul sugar beat thoroughly and ye men n add very gradually two tal tablespoons PO n 0 of lemon juice or vinegar 41 W scalloped Scallop td rish fish and oysters this calls tor for two cups of flaked lett left over fish and two cups cup of oysters and two cups ot of white sauce arrange these ingredients in alternate layers in a buttered baking dish and cover over with a cup ot of buttered bread crumbs and bake tor for a halt half hour or more 40 creamed oysters for tas tasty ty creamed oysters plump the oysters in a tablespoon ot of butter and a teaspoon ot of lemon juice the then remove the oysters with a skimmer keep them hot and add another tablespoon ot of butter to the liquid in the pan when it bubbles stir in a tablespoon ot of hour flour rub it smooth and cook tor for tour four minutes add a pint ot of rich milk when it thickens stir in the yolks ot of two eggs and the tha oysters and beat thorough thoroughly hy 1 b but U t d do 0 no not t boil 0 W oysters on toast put in a one quart of 0 boyst oysters n with their liquid when they c come to a boll boil put in one pint milk one tablespoon butter mixed with two tablespoons lour flour and a little salt and pepper let leta I 1 it boll boil up then pour over slices of nicely browned and buttered toast serve hot Q air celery oysters cut EL a bunch ol of celery into one fourth inch pieces and COOK in water barely to cover tor for twenty to thirty minutes drain and add to the water there should be a cup two tablespoons of hour flour rubbed smooth into two tablespoons of softened sott ened butter cook until thick add one half cup ot of cream and when mixture Is smooth stir in celery and one pint ot of oysters add seasoning ot of salt and pepper to taste COOK until the gills gill ot of the oysters separate and crinkle serve on toast or crackers |