Mrs. Wilson's Cook Book Part 97

Dip soda crackers in hot water and then place in a hot oven to toast.

Prepare a dry pan, adding

One tablespoon of grated onion, One tablespoon of finely minced parsley, Three tablespoons of finely minced celery.

Cook slowly for eight minutes and then dish on the prepared crackers and garnish with a slice of lemon.

BROILED OYSTERS

Have the oysters opened in the deep sh.e.l.l and then remove the oysters and wash and carefully look over for bits of sh.e.l.l. Roll in highly seasoned mayonnaise and then in fine bread crumbs, and return to the sh.e.l.l. Sprinkle with bits of finely chopped bacon and broil or bake in a hot broiler or oven for eight minutes. Serve in sh.e.l.l with a garnish of lemon.

BROILED OYSTERS, VIRGINIA

Heat the griddle very hot and then pat the oysters dry, place on griddle and let brown slightly; turn on the other side. Lift when slightly brown, on to a piece of toast. Baste with a tablespoon of melted b.u.t.ter and garnish with finely chopped parsley and a slice of lemon.

BROILED OYSTERS A LA MARYLAND

Place the oysters in a hot frying pan and brown on both sides lightly.

Lift to a piece of toast and cover with cream sauce and garnish with finely minced parsley and a slice of bacon.

OYSTER FARCI

Eighteen small oysters, One hard-boiled egg, One sweetbread, parboiled, Six mushrooms, pared and parboiled.

Chop fine and place in a bowl, and add

One cup of thick cream sauce, One tablespoon of finely minced parsley, One tablespoon of grated onion, Four tablespoons of finely minced celery, Two level teaspoons of salt, One level teaspoon of paprika, One-half level teaspoon of mustard, Three-quarters cup of fine bread crumbs, Three tablespoons of melted b.u.t.ter.

Mix thoroughly and then fill into well-cleaned deep oyster sh.e.l.ls, fill slightly about the edge of the sh.e.l.l. Brush with beaten egg and then with fine crumbs. Fry until golden brown in hot fat or bake in a hot oven for twenty minutes.

OYSTER FRITTERS

Chop twenty-five small oysters fine and then measure the liquid, and add sufficient milk to make one and one-quarter cups. Place in a bowl and add

Two cups of flour, Two teaspoons of baking powder, One and one-half teaspoons of salt, One teaspoon of paprika, Three tablespoons of finely minced parsley, One tablespoon of grated onion, The prepared oysters, One well-beaten egg.

Beat to mix; then fry like fritters in hot fat. For oyster pancakes, use the oyster-fritter mixture and bake like griddle cakes on a hot griddle.

OYSTER OMELET

Place yolks of three eggs in a bowl and add four tablespoons of cream sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks of eggs with

One teaspoon of salt, One-half teaspoon of white pepper, Two tablespoons of bread crumbs.

Mix and fold in the stiffly beaten whites of three eggs. Pour into an omelet pan containing three tablespoons of bacon fat and cook until firm; turn and fold and roll, and then garnish with bacon.

OYSTER TIMBALE

Pare the timbale sh.e.l.ls after the recipes given with the irons. Have the sh.e.l.ls hot and then fill with oysters a la Newburg.

OYSTERS A LA NEWBURG

One and one-half cups of thick cream sauce, Yolks of two eggs, Juice of one lemon, One and one-half teaspoons of salt, One teaspoon of paprika.

Now drain and pat dry twenty-five oysters. Add to sauce and heat slowly until boiling point is reached. Cook for five minutes and then fill into sh.e.l.ls and serve at once.

STEAMED OYSTERS

Scrub the oysters in the sh.e.l.l and place in a colander over a pot of boiling water. Cover closely until the sh.e.l.l opened and the oyster starts to curl. Remove from the steamer and lift off the flat sh.e.l.l, serving in the deep sh.e.l.l with lightly seasoned melted b.u.t.ter, celery and slice of lemon.

SWEET POTATOES

Sweet potatoes are the roots or tubes of a vine-like plant; it is a native of tropical climate, but it is grown in states as far north as New York. The delicious yams of the southern states and the West Indies are made into many attractive foods. The food value of the sweet potato is closely allied to that of the white potato, but it contains from 4 to 10 per cent. sugar, where the ordinary white potato has no sugar. And, then, too, this common vegetable will provide a variety of delectable dishes.

SWEET POTATO CROQUETTES

Wash and cook the potatoes until tender. Use six large sweet potatoes.

Drain, cool and peel. Mash fine and then place in a bowl and add

One tablespoon of b.u.t.ter, Two tablespoons of finely minced parsley, One teaspoon of salt, One-half teaspoon of pepper.

Mould into croquettes and then dip in beaten egg and then in fine crumbs and fry golden brown in hot fat. Serve with cheese sauce.

SWEET POTATO NESTS

Cook sweet potatoes and peel and mash and then form into nests. Place the nests on a well-greased baking dish and fill with creamed dried beef. Place in the oven for ten minutes and heat. Sprinkle with grated cheese.

Sweet potatoes may be used for a border for stews, for goulashes, etc. Try this method of baking the potato: Wash well, scrubbing with a vegetable brush. Dry and then grease thoroughly and place in oven to bake. This method prevents a thick coa.r.s.e skin from forming with the pulp attached to it.

FRENCH FRIED SWEET POTATOES

Pare and cut the potatoes as for French frying and then cook in hot fat until golden brown.

BROILED SWEET POTATOES

Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon fat and broil in a broiler until golden brown.