,,fifteen ,,new ,,ways ,,for ,,oysters ,,mrs ,s ,t ,,rorer ---------------------------------------- -------------------------------- ,,other ,,books ,,by ,,mrs ,s ,t ,,rorer ,,mrs ,,rorer',s ,,cook ,,book nearly #fjj pages of the choicest recipes in every department of cookery2 bound in washable oilcloth covers1 #a4ge ,,canning ,,and ,,preserving paper covers1 #dj cents2 cloth1 #ge cents ,,hot ,,weather ,,dishes paper covers1 #dj cents2 cloth1 #ge cents ,,home ,,candy ,,making paper covers1 #dj cents2 cloth1 #ge cents ,,twenty ,,quick ,,soups ,,fifteen ,,new ,,ways ,,for ,,oysters ,,how ,,to ,,use ,a ,,chafing ,,dish ,,colonial ,,recipes ,,sandwiches ,,dainties ,each of the above six volumes is bound in a different colored linen cloth1 beautifully stamped in colors2 price #be cents each ,,arnold ,,and ,,company ,publishers ,,philadelphia ---------------------------------------- -------------------------------- ,,fifteen ,,new ,,ways ,,for ,,oysters ,,by ,,mrs ,s ,t ,,rorer ,,philadelphia ,,arnold ,,and ,,company ,copyright #ahid by ,mrs ,s ,t ,rorer ,printed by ,george ,h ,buchanan and ,company ,philadelphia ---------------------------------------- -------------------------------- ,,contents ,curried ,oysters ,sauted ,oysters ,boiled ,oysters ,oysters a la ,newburg ,keebobbed ,oysters ,pan ,baked ,oyster ,tarts ,creamed ,oysters ,spindled ,oysters ,scallop of ,oyster and ,macaroni ,bisque of ,oyster ,oysters en ,coquille ,oysters ,stuffed ,oysters on ,mushrooms ,baked ,mushrooms ,larded ,oysters ,broiled ---------------------------------------- -------------------------------- ,,curried ,,oysters ,drain twenty-five good1 fat oysters1 boil the liquor1 skim and strain it4 ,into a saucepan put one tablespoonful of butter1 slice into it one good-sized onion2 stir and cook until the onion is a golden brown4 ,then add a level tablespoonful of flour1 mix and add the oyster liquor1 which should measure one-half pint4 ,if it does not1 add sufficient chicken stock to make the quantity2 stir until boiling2 mix a teaspoonful of curry powder with a little stock1 a teaspoonful of turmeric1 moistened with a little starch1 and boil again2 add one-half teaspoonful of salt and strain into the upper part of a double boiler4 ,have ready now a griddle1 quite hot4 ,brush it lightly with butter1 throw on four or five of the oysters2 as soon as they sear or brown1 turn them1 brown1 and throw them into the curry sauce4 ,so continue until you have the whole number cooked4 ,serve at once4 ,,sauted ,,oysters ,drain twenty-five fat oysters1 spread them out on a board1 carefully lifting them with the fingers by the muscular part4 ,never stick a fork into an oyster4 ,with a soft piece of cheese cloth1 dry each one carefully without bruising4 ,dust lightly with salt and red pepper4 ,have ready a large sheet-iron sauted pan4 ,put in the bottom just sufficient butter to keep the oyster from sticking4 ,have at your side the serving dish1 nicely heated1 in which you may put a tablespoonful of butter1 and if you use wine1 a tablespoonful of sherry1 and about four drops of ,worcestershire sauce4 ,now throw the oysters1 a few at a time1 into the hot pan4 ,shake them4 ,lift them quickly as soon as the gills have curled2 put them into the serving dish and then cook a second lot4 ,do not cook over eight at a time4 ,serve at once4 ,,boiled ,,oysters ,melt two tablespoonfuls of butter and then strain or pour it off carefully1 leaving the sediment in the melting pan4 ,put the strained butter in a heated dish in which you are going to serve the oysters4 ,have ready a good-sized kettle of boiling water4 ,have the oysters drained in a bowl1 which hold close to the kettle in your left hand4 ,now with a skimmer take out five or six oysters4 ,throw them into the boiling water for just a minute4 ,then with the same skimmer take them out1 drain carefully1 throw them into the heated dish of melted butter1 and so continue until you have the desired quantity boiled4 ,add then to each twenty-five a half-teaspoonful of salt and just a grain of cayenne4 ,serve smoking hot4 ,this is one of the most delicious ways of cooking oysters4 ,if you use wine1 two tablespoonfuls of sherry may be added4 ,,oysters ,a ,,la ,,newburg ,drain fifty oysters2 pour over them a pitcher of cold water4 ,have ready a granite pan1 smoking hot2 throw in the oysters2 add two ounces of butter1 a teaspoonful of salt and a quarter of a teaspoonful of pepper4 ,stir carefully with a wooden spoon until the oysters are smoking hot4 ,have ready the yolks of two eggs beaten with six tablespoonfuls of cream2 add quicklydo not boil2 then add a tablespoonful of sherry and serve on nicely browned toast4 ,,keebobbed ,,oysters ,drain fifty oysters4 ,boil the liquor1 skim and strain1 and stand aside until wanted4 ,take the white part from one root of celery1 and slice it very fine4 ,chop sufficient parsley to make two tablespoonfuls4 ,put out on the board about a pint of stale bread crumbs2 beat four eggs2 add to them about four tablespoonfuls of oyster liquor4 ,now dip each oyster first in the egg and then into the crumbs4 ,arrange them neatly over the bottom of a baking dish1 crowding them just a little2 sprinkle over them salt1 pepper1 celery and parsley2 then dip again and put over another layer of oysters2 season1 add celery and parsley1 and so continue until the baking dish is full2 having the last layer oysters4 ,cut a tablespoonful of butter into pieces1 and put them over the top2 pour a gill of the oyster liquor over the whole4 ,bake in quick oven twenty minutes4 ,serve smoking hot4 ,,pan ,,baked ,drain twenty-five oysters free from all liquor4 ,the oysters should be good-sized and fat4 ,in the bottom of an individual baking dish put one square of nicely toasted bread4 ,on top of this arrange about six oysters2 sprinkle over them a quarter teaspoonful of salt and a dash of pepper1 and then pour over four tablespoonfuls of cream4 ,stand these dishes in a baking pan1 then run into a hot oven for about ten minutes4 ,serve at once in the dishes in which they were cooked4 ,,oyster ,,tarts ,have ready about half-pound of ,french puff paste4 ,drain fifty oysters4 ,put ten into individual baking dishes4 ,dust over about a quarter teaspoonful of salt1 a grain of red pepper1 and place in the center a bit of butter the size of a hickory nut4 ,roll the paste into a thin sheet2 with a round cutter stamp out a top4 ,place this top over the oysters1 brush it lightly with the yolk of an egg1 and bake in a quick oven twenty minutes4 ,serve in the dishes in which they were baked4 ,these1 if carefully made1 are sightly and are certainly very good4 ,,creamed ,,oysters ,drain fifty oysters2 pour over them a pitcher of cold water4 ,then turn them into a saucepan2 bring them to a boiling point1 drain again1 this time saving the liquor4 ,measure it1 and add to it sufficient milk to make one pint4 ,put two tablespoonfuls of butter and two of flour into a saucepan2 mix over the fire without browning2 then add the oyster liquor and milk2 stir constantly until boiling2 add the oysters1 and bring just to boiling point4 ,take from the fire1 add a teaspoonful of salt1 a quarter of a teaspoonful of pepper1 and if you use wine1 two tablespoonfuls of sherry4 ,serve at once4 ,,spindled ,,oysters ,drain twenty-five large oysters4 ,cut breakfast bacon into very thin slices1 and then cut each slice into three pieces4 ,take an ordinary broiling skewer2 run it through the hard part of an oyster and then back so as to pin each oyster between two pieces of bacon2 that is1 run the skewer through a piece of bacon as though you were sticking it with a pin1 then through an oyster1 and then through another piece of bacon1 and so on until the skewer is filled4 ,arrange all the skewers neatly on a double broiler2 broil quickly over a clear fire1 first on one side then on the other4 ,serve at once on the skewers4 ,,scallop ,,of ,,oyster ,,and ,,macaroni ,break four ounces of macaroni into pieces two inches long2 throw into boiling water2 boil rapidly thirty minutes2 drain2 throw into cold water for fifteen minutes2 drain again4 ,drain fifty oysters4 ,put a layer of these oysters into the bottom of a baking dish1 then a layer of the boiled macaroni2 another layer of oysters and macaroni2 dusting a little salt and pepper over each layer2 continue until the dish is filled2 having the last layer macaroni4 ,cut a tablespoonful of butter into bits4 ,put the bits over the top1 and dust thickly with bread crumbs4 ,pour over this four tablespoonfuls of cream1 and bake in a quick oven about twenty minutes4 ,,bisque ,,of ,,oyster ,drain fifty oysters2 boil and skim the liquor4 ,chop the oysters with a silver knife2 add them to the liquor2 boil and skim again4 ,put one quart of milk in a double boiler2 rub together two tablespoonfuls of butter and three tablespoonfuls of flour2 add this to the hot milk2 stir constantly until smooth and thick as cream4 ,add one teaspoonful of celery pepper and the oysters4 ,strain through a sieve1 pressing lightly2 add teaspoonful of salt1 and serve at once4 ,,oysters ,,en ,,coquille ,boil in their own liquor twenty-five fat oysters4 ,drain1 and chop with a silver knife4 ,put one cup of milk in double boiler4 ,rub together one tablespoonful of butter and two of flour2 add gradually the hot milk1 beating all the while4 ,now add yolks of two eggs1 teaspoonful of salt1 quarter teaspoonful of pepper1 and a tablespoonful of green pepper chopped fine2 add the oysters1 fill the mixture into the deep oyster shell1 dust with dry bread crumbs1 and brown in a quick oven4 ,do not keep them in long1 or the mixture will curdle4 ,,oysters ,,stuffed ,drain twenty-five large fat oysters4 ,remove the hard part1 and fill the space with a forcemeat made from quarter cup of finely chopped chicken1 same quantity of crumbs1 tablespoonful of thick cream1 a half teaspoonful of salt1 dash of paprica1 all mixed well together4 ,dust the oysters with salt and pepper4 ,beat two eggs without separating2 add to them two tablespoonfuls of oyster liquor1 and one of warm water4 ,dip the oysters first in crumbs1 then in the egg mixture1 and then again in crumbs1 being careful not to lose the stuffing4 ,fry in smoking hot oil4 ,serve as fried oysters4 ,in placing the stuffing1 press it in without bruising the oyster1 but sufficiently firm to keep it in its place4 ,,oysters ,,on ,,mushrooms ,drain twenty-five fat oysters1 and put two lardoons of bacon through each oyster4 ,cut the fat part of ham or bacon into tiny strips2 use a small larding needle1 and just take one stitch in soft part1 then another1 allowing the ends to hang4 ,dip each oyster in bread crumbs1 then in egg1 and then again in crumbs4 ,fry in smoking hot oil4 ,have ready a platter of baked mushrooms2 put the oysters on top1 cover with brown sauce1 and serve4 ,,baked ,,mushrooms ,peel and cut short the stems from a pound of good-sized mushrooms2 put them in baking pan1 gills up2 put a tiny bit of butter in each1 sprinkle with salt and pepper4 ,run them in a hot oven for fifteen minutes2 then pour in the pan about a gill of cream and one gill of oyster liquor that has been boiled and strained2 bring to boiling point4 ,dish the mushrooms1 cover them over with the oysters1 add two tablespoonfuls of sherry to sauce4 ,make it very hot and pour it over4 ,,larded ,,oysters ,,broiled ,lard with bacon as in preceding recipe1 twenty-five fat oysters4 ,brush an oyster broiler with melted butter and then cover it closely with the oysters4 ,boil half cup of the oyster liquor1 strain1 put it in the serving dish1 add a tablespoonful of butter1 half teaspoonful of salt1 dash of paprica4 ,now put the oysters over a clear fire1 broil quickly on one side1 turn and broil the other4 ,be very careful to loosen the oysters before opening the broiler4 ,lift the oysters into the sauce and serve immediately4 ---------------------------------------- -------------------------------- ,transcriber's ,note ,punctuation was normalized4 ,the following printer's errors were fixed3 bown -- brown ,the spelling of tablespoonfuls was standardized4 ,repeating titles in the front matter were removed4