Show aw G ga by JIMMY garthwaite CAR THWAITE CO CD THE TALE OF THE CHOCOLATE CAT I 1 HAD a chocolate kitty cat 1 but it a pity that my aly pretty little kitty cat got eaten up by harper Brot Bera tiera service WELCOME OYSTER ON ITS RETURN expert gives suggestions ab on preparing stew by EDITH NI BARBER E WELCOME the return or of the WE W oyster after its four months va cation perhaps we shall enjoy oysters all the more for having been deprived of them for some time although we are more conserva conservable tle in our plan than the french who make a real celebia tion when the oysters return the bureau of fisheries of the united states department of commerce tins has been making elaborate studies ot the nutritive value of the file oysters and while we are eating them for the take aake of their flavor we can feel that we are not only paying for it but for important contributions especially of iron copper and manganese alch are now considered as safeguards from and remedies for anemia and by the way the combination of milk and oysters which we e take so often la in stew form Is particularly becom ni mended ended because milk is low to in the very minerals which the oyster sup plies so liberally speaking of stews I 1 hope that you know how to make one in the approved manner which you may observe at several well ell known oyster bars where here they are prepared before your eyes the oysters are taken out of the shell to which they cling tightly as all live oysters do and put immediately into hot butter in which they are cooked for a few minutes the milk and whatever seasonings you like are added and the mixture Is brought almost to A boil I 1 wonder if there Is anything hotter than an oyster stew made this way and served either in the dish in which it was cooked or a hot soup plate for seasonings you may add salt paprika or black pepper add a little celery salt if you like the oyster stew needs no further garnish of minced parsley or whipped cream which are very good with creamed soups oyster stew slew 2 dozen oysters 3 tablespoons butter I 1 quart milk salt pepper paprika clean oysters draining off the liquor and removing any bits of shell cook them in the butter until the edges begin to curl add the milk and bring almost to the boiling point season and serve scalloped I 1 pint oysters 21 cup oyster liquor 2 cups bread crumbs 2 tablespoons butter teaspoon salt pepper melt the butter mix ills with the crumbs and add the seasonings butter a baking dish and arrange the crumbs and oysters in two layers before adding the lie last layer of crumbs add the oyster liquor bake twenty minutes in a hot oven degrees fahrenheit oysters with chutney 7 2 0 dozen oysters 12 slices bacon cloves 4 tablespoons chutney I 1 tablespoon worcestershire sauce 1 tablespoon minced parsley 2 minced ripe olives paprika drain large oysters wrap two in a slice of bacon fastened with a toothpick and stick tv o cloves in each oyster mix ills the chutney worcestershire sauce parsley olives and paprika over a low heat cook until the bacon is crisp and the oysters plump pour the sauce mixtures over this heat bleat and serve on toast fried oysters clean the oysters and dry with A cloth season with salt and pepper alae ready two dishes of crumbs one dish of beaten egg and water one egg beaten with iab one tablespoon wa ter dip first in crumbs then in egg then in crumbs pry fry in deep fat drain and serve at once oyster corn chowder choder 2 slices fat salt pork I 1 onion 3 cups diced dicea boiled potatoes salt and pepper I 1 cup cooked corn I 1 pint oysters 4 cups milk fry out salt pork and cook sliced onions in this fat one or two minutes add potatoes cook two minutes add oysters corn and milk and cook until milk Is hot by this time the edg edges es of the oyster will curl serve at once 0 bell syndicate service |