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Classic
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page 263
and put on the stove; then take half a cup milk and the same of butter, mix with
a table-spoon of flour, and a little salt and pepper; add all together, and boil
at once. When the cakes are done, split open and spread the oysters between the
pieces and some on the top. Put the oysters that are left in a gravy dish, and
replenish when needed.
OYSTER STEW.
Two quarts oysters, one of sweet milk, two table-spoons best butter, one of corn
starch or two of flour; drain liquor from oysters, boil and skim; set milk in a
kettle of hot water to prevent scorching; when it boils, add oysters and liquor,
and allow to stew not longer than five minutes; beat corn starch and butter to a
cream, stir in, and season with salt and pepper; serve hot.
Some omit corn starch and flour, and thicken with rolled crackers.--F. M. W.
PLAIN OYSTER SOUP.
Pour one quart oysters in a colander, rinse by pouring over them one pint cold
water, put this in porcelain kettle, add one pint boiling water, let boil, skim
thoroughly, season with pepper and piece of butter size of large egg; then add
the oysters, having removed all shells, let boil up once, season with salt, and
serve.
OYSTER PICKLES.
Choose the largest, put over a gentle fire in their own liquor, add a small bit
of butter, simmer for two or three minutes, and when plump and white, take out
with a skimmer into a flat dish; take of their own liquor half enough to cover,
add as much more of best cider vinegar and heat; put a layer of oysters in a
stone jar, strew over a salt-spoon of ground mace, a few cloves, some allspice
and whole pepper, then oysters and spice till all are used. Then pour over them
the hot liquor and set away in a cool place. They may be used in a day or two,
but will remain good for months if kept cool.--Mrs. Louise M. Lincoln.
RAW OYSTERS.
Select fine oysters, drain in a colander, pick out all bits of shell, sprinkle
well with pepper and salt, and place on ice for half an hour before serving.
They may be taken to the table on a large
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