OYSTERS ARE GOOD

Wairarapa Times-Age, 5 August 1938, Page 8

OYSTERS ARE GOOD

TRY THESE RECIPES. The oyster season is at is height, some of these recipes may be of interest. Oysters are among the most safe and easily digestible of foods. The ones to be strictly shunned are those with permanently gaping shells, but they will also be proclaiming their premature demise in other ways! Oysters may be kept for some time, and even fattened, ‘if the following instructions are carried out: —Scrub the shells perfectly clean, put them into a deep dish, and cover with cold, salted water—about 6oz of salt to each gallon of' water. Change the water daily. Shake line oatmeal into the water each day, and keep the wish in a cold place. Baked Oysters.

Oysters may be baked in a buttered enamel baking tin after sprinkling them with a mixture of breadcrumbs, mace, pepper, salt, and cayenne. A few lumps of butter should be put on the top, and a little milk should be added for moistening. Bake for 20 to 30 minutes.

Italian Oysters. Take one dozen oysters, breadcrumbs, butter, pepper, 31b macaroni, one gill milk, lemon. Cook the macaroni in boiling water for 15 minutes. Drain in. butter a piedish, and put the macaroni in the bottom. Cut the oysters in four and place on the macaroni. Season with pepper and lemon juice and pour over them the milk. Cover with breadcrumbs, with pieces of butter on top; bake till brown and serve very hot.

Scalloped Oysters. You will need oysters, butter, parsley, flour, breadcrumbs. Blanch and beard the oysters, and put them into a pan with their own liquor. Do not on any account allow them to boil. Take out the oysters and put them into well-buttered scallop shells. Reduce the sauce and add to it a little flour and butter to thicken it. Pour the sauce over the oysters, sprinkle them well with breadcrumbs, place pieces of butter on top, and brown in the oven in a baking tin.

Angels on Horseback. Simmer the oysters for 10 minutes, dry, and roll each one in a thin slice of uncooked bacon. Fix on skewers and grill, or fry in butter for eight minutes. Serve very hot with a squeeze of lemon juice and cayenne pepper to taste.

Oyster Salad. For an oyster salad heat two dozen oysters in their own liquor for 1.5 minutes. Allow to cool thoroughly, chop them up into small pieces and toss them into a salad bowl with chopped celery, shredded lettuce and fe.rtare sauce.