OYSTERS.

OYSTER GUMBO.

Mrs. Lewis Minor, Norfolk, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Take one fat chicken (an old one is best), cut it up in small pieces. Put into a pot a large spoonful of lard and 1 heaping spoonful of flour. Make this very brown. Then add the chicken and fry that brown. Then put on it 3 pts. of cold water and a little minced ham, and let boil slowly for 3 hours. About 1 hour before dinner add as much oyster liquor as will make it the quantity you want, some red and black pepper, and let it boil closely until about 15 minutes before dinner. Then add 150 oysters, let them merely curl up and become firm. Take from the fire and add just enough fillet to make it not quite as thick as mush. Return it to the fire and let it boil not more than 5 minutes. Serve immediately, as it becomes thin from standing.

OYSTER PATTIES.

Contributed by Mrs. Thomas B. Sims, Bryn Mawr, Pa.

Take 1½ doz. blue points, scald them in their own liquor—be careful that they do not remain in a moment after it boils. Take them out and cut each oyster in fine pieces if they are large. Put a dessertspoon of butter in a saucepan, with same of flour. Pour on this 1 gill of the liquor strained, 1 gill of cream, 1 saltspoon of salt, ½ saltspoon white pepper. Boil all, stirring until smooth. Beat yolks of 2 eggs. Add this with cut up oysters to sauce. Let all get hot together, stirring all the time. It must be very thick—it will be just before boiling point. Take from fire quickly, stirring all the time to prevent eggs curdling. Add a few drops of lemon juice and a suspicion of nutmeg. Place in pattie pan shapes.

OYSTER COCKTAILS.

Contributed by Mrs. Charles B. Maury, Washington, D. C.

A small oyster is used for this purpose, ½ doz. being the number for each person. For 6 plates mix 3 teaspoons each of vinegar, grated horseradish and tomato catsup. Six teaspoons of lemon juice and 1 of tabasco sauce. Have oysters very cold and place in small glasses and pour the sauce over and serve. The glasses should also be chilled and placed on plate with spoon and an oyster fork. Thin slices of brown bread buttered should be served with them. Some persons prefer cocktails as a finale. They can also be served on individuals—blocks of ice—with center melted out with hot poker.

OYSTERS AND MACARONI.

A quarter of a pound of macaroni boiled and cut into short pieces, and 25 big oysters. Put a layer of the macaroni in a baking dish, place a layer of oysters next, a layer of macaroni and so on until all are used. Have the macaroni cover the top of the dish. Sprinkle it with 3 level tablespoonsful of Parmesan cheese, or with broken bits of soft rich American cheese. Cover the whole with buttered bread crumbs, and bake until the top is nicely browned. It will take about twenty minutes.

TO PICKLE OYSTERS.

Mrs. Richard William (1800).

Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa.

Open large oysters and wash them, put them in a saucepan to boil in clear water with a very little salt. When they are sufficiently boiled, take out the oysters and put them in cold water to whiten them, then add to the liquor they were boiled in a little more water and salt, some blades of mace, whole pepper, and orange peel. Then boil them a little. Lay your oysters with their spices in a gallipot. When the liquor is cold, pour over them, and tie them down close with white paper.

PICKLED OYSTERS.

Philadelphia, Pa.

Procure any number you may desire of the finest large oysters. Wash them well and lay on a sieve to drain. Strain the liquor through a fine bag, and put in a porcelain kettle; add salt, let it boil and skim, then put in your oysters; let them only plump up, when skim out immediately, placing separately on dishes until quite cold. Take enough of the liquor to cover them, add to it a blade of mace, a dozen or more of whole pepper corns, and cloves, and a pt. of clear cider vinegar to 2 pts. of liquor. Put the cold oysters in a deep vessel, and pour the liquor over boiling. Let stand twenty-four hours.

OYSTER SOUP.

Mrs. Lewis Minor, Norfolk, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Take 1 qt. of oysters, strain half the liquor. Put on oysters and liquor in pot. Add 1 large tablespoon of butter, some finely chopped celery, about ½ spoon of celery seed, 1 teaspoon of salt and a pod of red pepper. Let the oysters just begin to curl, take from fire, add 1 pt. of cream, 1 pt. of milk (all cream is better), let come to boil and then add 1 tablespoon of butter creamed with 1 of flour. Let come to a boil and take from fire or oysters will toughen, and serve placing 1 inch squares of bread in tureen before pouring in soup.

TO PAN OYSTERS.

An Old Servant of Mrs. Morris Hacker’s, Philadelphia, Pa.

Wash the oysters in a colander with cold water, quickly. Do not let them stay in the water. Put piece of butter the size of a walnut in pan or chafing dish. When hot put in the oysters, salt and pepper, and then dredge about three times with flour. Stir often, then put in tablespoonful of cream, or more if necessary.

OYSTER JAMBALAYA.

Contributed by Miss Lucretia Lennig, Philadelphia, Pa.

Three dozen oysters, 2 slices bacon or ham, 1½ tablespoons tomatoes, ¼ teaspoon cayenne pepper, 1 teaspoon salt, 1 tablespoon butter, 3 cups boiled rice. Heat butter in skillet, put in tomatoes, salt and bacon or ham. Cook a few minutes, then add oysters. Cook them ten minutes longer and stir in rice. Cover closely and set aside in a very warm place for about a half hour before serving.

CELERIED OYSTERS.

Miss Flora Hartley, The Gramercy, New York.

Contributed by Mrs. M. Kim Miller, New York.

One doz. large oysters, wineglass sherry, tablespoon minced celery, teaspoonful butter, salt, pepper. Put butter in chafing dish, when melted add oysters, celery, salt and pepper. Cook three minutes. Add sherry and serve on toast or not as you please.

PICKLED OYSTERS.

Mrs. Joshua Harvey, Baltimore.

One hundred large oysters. Put on fire and let come to a boil, strain, put in liquor, teacup cider vinegar, salt, tablespoon whole allspice and cloves, several pieces of mace, couple of red peppers; let come to a boil and pour over oysters. Let cool.

SCALLOPED OYSTERS.

Mrs. Oliver Hastings, Cambridge, Mass.

Cracker crumbs, pepper, salt, a little nutmeg. Use all the liquor and a little water besides and a tablespoonful of wine to a small dish. Put in dish in layers, thus: a layer of oysters, crumbs, salt, pepper and pieces of butter, crumbs on top and so on until the dish is full, liquor and wine all in, etc.

OYSTER CROQUETTES.

Contributed by Mrs. M. Kim Miller, New York.

Fifty oysters, let simmer in their liquor five minutes, and then drain and set aside until cool. Dry with towel, chop fine, season with salt and pepper, small piece of onion chopped, ¼ nutmeg, parsley, four hard boiled eggs chopped fine, mix all together. Melt in saucepan 5 oz. butter and stir into it flour to thicken, then add half teacup liquor, ¼ cup milk. Then add oysters and seasoning. Let cool. Dip in bread crumbs and eggs and fry.

OYSTER BELLEVUE-STRATFORD.

Baptiste, Head Waiter The Bellevue-Stratford, Phila., Pa.

Place in chafing dish some butter, one shallot, or young onion chopped; when these come to a browning point, put in sufficient fresh mushrooms, cut in long strips, and cook for eight minutes. Take about two dozen strained, good-sized, plump oysters, and place them in dish, putting in enough Bechamel sauce or thick cream to cover oysters, and let contents boil about three or four minutes. When on point of serving add dessertspoonful of good Madeira.

OYSTERS A LA BELLEVUE.

Contributed by Mrs. Charles Heath Bannard, Philadelphia, Pa.

Wash and drain twenty-five large, firm oysters. Put into the chafing dish a quarter of a pound of butter, one-half teacupful of chopped celery, which has previously been stewed until tender. A teaspoonful of cracker dust, a few drops of onion juice, and a dash of paprika. Boil for a few minutes, then add a teacupful of rich cream and the oysters. Cook until the edges begin to curl, add salt to taste and a wineglassful of sherry. Do not allow the mixture to boil after adding wine.

OYSTERS BELLEVUE.

Philadelphia, Pa.

Put in a chafing dish about 5 oz. of table butter, add pepper and salt, a little English mustard. Stir well. Then add some celery chopped very fine. Let the whole boil with about a pint of cream, add about a teaspoon of cracker dust to thicken the broth. Stir the whole well, then when it comes to boiling drop in a dozen fresh opened oysters one by one. Cook for about a minute, then add some good sherry or Madeira. Serve very hot.

PICKLED OYSTERS.

Contributed by Mrs. George W. Anderson, Savannah, Ga.

Take the oysters out of their liquor and wash them. Pour it on again after straining. Boil until the gills shrivel and adding 2 spoonsful of salt. Take them out and add to the liquor a little mace and whole black pepper, and boil until the scum ceases to rise, skimming it all the time. When the oysters and liquor are cold, add ½ pint of vinegar and pour the liquor on the oysters. The above is for 2 qts. of oysters.