SCALLOPED OYSTERS -1
1 pint oysters
1/2 teaspoonful salt
3 cupfuls soft bread crumbs
3 tablespoonfuls butter or substitute
1/4 cupful oyster juice or milk
Cayenne
Wash the oysters, strain the juice, and butter the crumbs. Add the seasoning to the oysters. Place one fourth of the buttered crumbs in the bottom of a buttered baking-dish. Add one half of the oysters, another fourth of the crumbs, then the remainder of the oysters, the liquid, and finally the remaining half of the buttered crumbs. Bake in a moderate oven from 30 to 40 minutes. If baked in individual baking-dishes, only 15 minutes will be required for baking.
SCALLOPED OYSTERS -2
No food makes a more palatable scalloped dish than oysters. Oysters so prepared are liked by nearly every one, and the ingredients with which they are combined help to give such a dish
balance so far as the food substances are concerned. Care should be taken, however, in the baking of scalloped oysters, for they are likely to become tough if they are cooked too long.
1 c. bread crumbs
2 Tb. butter
1 c. cracker crumbs
1 pt. oysters
Salt and pepper
1 c. milk
Butter the bread crumbs with the butter, and then mix them with the cracker crumbs. Sprinkle the bottom of a greased baking dish with one-fourth of the crumbs, and over this put a layer of oysters that have been previously cleaned. Sprinkle with salt and pepper and add one-fourth more of the crumbs. Add another layer of oysters, sprinkle with salt and pepper, and place the remainder of the crumbs on top. Strain the liquid from the oysters through a piece of cloth, mix this with the milk, and pour over the dish thus prepared. Place in a hot oven, and bake until the mixture is thoroughly heated and the top is brown.
FRIED OYSTERS
Of all the dishes prepared from oysters, fried oysters undoubtedly find favor with the greatest number of persons. However, unless care is taken in frying the oysters, they are likely to
be somewhat indigestible. Deep fat should be used for this purpose, and it should be hot enough to brown a 1-inch cube of bread a golden brown in 40 seconds.
24 large oysters
1 egg
1/4 c. milk
Fine cracker crumbs
Salt
Pepper
Thoroughly dry the oysters by laying them on one end of a soft cloth and patting them with the other. Beat the egg and add the milk to it. Dip the oysters into the cracker crumbs, then into the egg-and-milk mixture, and again into the crumbs. Fry in deep fat until brown. Remove from the fat, drain well, and place on oiled paper. Sprinkle with salt and pepper and serve hot.
OYSTER SALAD
1 bottle Oysters
1 Lettuce
Half a Lemon
Mayonnaise or Salad Dressing
Strain away the liquor from a bottle of oysters; put it into a saucepan, and when it boils put in the oysters and cook for five minutes; let them get cold in the liquor. Wash and break up the lettuce and put some of the bottom of a bowl. Strain the liquor from the oysters and mix a little with the dressing, stir in the oysters and spread over the lettuce. Cover with more lettuce and garnish with slices of lemon and red radishes.
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