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Classic
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page 262
OYSTER FRITTERS.
Drain off liquor, boil, skim, and to a cupful add a cup of milk, two or three
eggs, salt and pepper, and flour enough to make a rather thick batter. Have hot
lard or beef drippings ready in a kettle, drop the batter into it with a large
spoon, taking up one oyster for each spoonful. The oyster must be large and
plump.
OYSTER OMELET.
Add to a half cup of cream six eggs beaten very light, season with pepper and
salt, and pour into a frying-pan with a table-spoon of butter; drop in a dozen
large oysters cut in halves, or chopped fine with parsley, and fry until a light
brown. Double it over, and serve immediately.--Mrs. T. B. Johnson, Tuscumbia.
OYSTER PATTIES.
Put oysters in a sauce-pan, add a little milk and a part of the liquor from the
oysters, season with pepper and salt, a bit of lemon rind, and a piece of butter
rolled in flour; stir together, and let simmer for a few minutes, and put in
shells which have been previously made of puff-paste baked in patty-pans. They
may be served hot or cold. If hot, the shells should be warmed before adding the
oysters.
OYSTER PIE.
Line a deep pie-dish with puff-paste, or a crust made of a scant quart sifted
flour, half tea-cup butter or lard, half pint cold water, a level tea-spoon
salt, and a tea-spoon baking-powder in the flour; dredge the crust with flour,
pour in the oysters, season well with bits of butter, salt, and pepper, and
sprinkle flour over; pour on some of the oyster-liquor, and cover with a crust
having an opening in the center to allow the steam to escape. One pint of
oysters will make this pie.--Mrs. Carrie Book.
OYSTER SHORT CAKE.
One quart sifted flour, two tea-spoons baking-powder, one table-spoon butter, a
pinch of salt, and enough sweet milk to moisten well; roll about an inch thick,
and bake on tin pie-plates quickly. While baking, take one quart of oysters and
a half cup of water
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Classic
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