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Show Many Methods hy Wliicli Finer I Flavor of the Oyster Can Be Brought Out; Right Seasoning g7, chopped fine, and mixed with is c,r,hup and a few drops of onion h uice. Oysters Manhattan. 3o oysters 3 tablespoons butter hi teaspoon paprika ? teaspoon salt ( u tablespoon minced pars. or hk tablespoon minced onion , nave ovsters freshly opened, f Cream the butter, add the rest of I l!ie ingredients. Divide this mixture and put a bit on eacli oyster. Then - cover eacli oyster with a small slice of bacon. Set shells on baking tin In - a hot oven, 4.10 degrees F., cook 1 about twelve minutes, or until bacon : t ?mou. Quick Meal. c Creamed oysters onjoa p Celery Corn paprlka ,otat0 Chi,Green apple pie The business woman housekeeper , nvtprs in season, as it g, aeltra food which can be 0 otoe if she knows a place whe.e he can End an apple pie worthy of 'puce on her table. By the way, t: ,d von ever try reheating an apple t ,e before serving? It does much for a he ordinary pie and even a little fo. 1, he best. , , I suggest using the whole-kernel orn dressed with butter and paprika' pap-rika' Of course you will reheat your c ,otato chips, to insure their cnsp- ' aess and full flavor, when you heat :he pie. Order of Preparation. Prepare celery and radishes Open can of corn and dress 1 Prepare oysters j Make toast I Heat potatoes and pl Make coftee . Belt Syndicate WNU Service. i "Oysters are In season." Everywhere Every-where we see the sln In store windows win-dows and on wails of restaurants, an admirer of the succuleni M valve comments. com-ments. I began my season early, to be exact. In August, on the Ilrittany coast, where I consumed them by the dozen ln their raw form. As good as they tasted to me then, with their high flavor, the American oyster 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 I can hardly decide de-cide whether to eat them without extra ex-tra seasoning or to take the cocktail sau-e which by contrast brings out their flavor so well. Did I tell you that even ln the small coast towns of France a 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 ln its perfect per-fect form. I think I prefer the meth- oil use. by one of New York's most famous oyster bars. i I cook the oysters Just a moment, i Just long enough to curl the edges, then add the milk, which should be , rich milk with at least Its full quota , of cream, season It with 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 I liquor which develops as the oysters 1 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 ln any case should be baked with the oysters ln 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 1 crumbed or dipped In batter. To 1 make sure that fried oysters are per- 1 feet for serving, drop them onto soft ' paper as you take them out of the 1 fat, and you will have them crisp and 1 dry, as well as tender. The hot oyster canape, for which ' I am giving you the recipe, makes a 1 good Introduction to dinner. Oyster Eisque. ' 21 oysters 4 cups milk 1 slice onion 2 stalks celery Sprigs of parsley ( Bit of bay leaf hi cup butter hi cup flour 1 Salt and pepper Clean and pick over oysters, re- , serve liquor, add oysters chopped, ' heat slowly to boiling point and put through a coarse strainer. Scald milk with onion, celery, mace, pars- j ley and bay leaf ; remove seasonings and add butter and flour blended to- t gether. Stir until thick and smooth ( over the hot water. Add the strained j oysters and season with salt and pepper. pep-per. If too thick add more milk. j Oyster Canape. j Wrap strip of bacon around each ( oyster, skewer and broil very slowly j until bacon is crisp and brown. Serve hot on rounds of toasted bread, gar- c lish edge with white of hard-cooked r |