TWO OYSTER SPECIALS
YSTER SOUP: Two dozen fresh oysters (bearded and cut in halt) and their liquor, 142 oz. butter, 14% oz. flour, *% pint milk, 1 dessertspoon chopped parsley, pepper and salt. Melt butter, add flour, stir till smooth, cooking a little. Add hot milk gradually, and oyster liquor, stirring well. Cook till it thickens. Then put in oysters, pepper and salt to taste. Do not cook any longer, only allow oysters to heat through on very low heat. Add chopped parsley and_ serve. SCALLOPED OYSTERS: Make a rich white sauce, using half milk and half oyster liquor. Butter a deep piedish and line with fine breadcrumbs. Then put a thin layer of sauce, on it a thick layer of raw oysters. Pepper them. Now another thin layer of white sauce (a little chopped parsley in it is good) and then a layer of breadcrumbs. If the dish is big enough repeat the layers of sauce and oysters. Finish with a layer of breadcrumbs, dot generously with knobs of butter and bake it hot oven about 15 minutes.
4 tomatoes, 1 Ib. sultanas, 2 bananas, 1 teaspoon each spice, salt and ginger, 1 quince, 4% Ib. dates. Mince the fruit, put all into pan with 2 quarts of vinegar, and boil till thick. Quince and Marrow Jam One pound quinces, minced, 3 Ib. marrow, rind and juice of 1 lemon, 1 oz. bruised whole ginger. Peel marrow, take out seeds, cut into cubes, put in a deep dish with % Ib. sugar to 1 Ib. marrow. Let stand 12 hours. Add bruised ginger in a bag, the quince pulp, 1 Ib. sugar and boil about 2 hours once it has all dissolved thoroughly, and come to the boil. Remove ginger before bottling. Quince Custard Pie Cook sufficient quinces, with a little water and the rind of half a lemon, to make 2 cups of soft pulp. Take out the rind, and add the juice of a whole lemon, beat it up with half a cup of sugar, the beaten yolks of 2 eggs, and about half
a cup of milk. Now fold in the stifflybeaten whites, and add a little vanilla if liked, Line a deep plate with good pastry, pour in the mixture, and bake on a hot scone tray. Have the oven. hot at first, and reduce the heat when the custard is set, so that the pastry may be well cooked.
NEXT WEEK: Mushroom. Magic
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/periodicals/NZLIST19570329.2.38.2
Bibliographic details
Ngā taipitopito pukapuka
New Zealand Listener, Volume 36, Issue 920, 29 March 1957, Page 22
Word count
Tapeke kupu
407TWO OYSTER SPECIALS New Zealand Listener, Volume 36, Issue 920, 29 March 1957, Page 22
Using this item
Te whakamahi i tēnei tūemi
Material in this publication is protected by copyright.
Are Media Limited has granted permission to the National Library of New Zealand Te Puna Mātauranga o Aotearoa to develop and maintain this content online. You can search, browse, print and download for research and personal study only. Permission must be obtained from Are Media Limited for any other use.
Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
Copyright in the Denis Glover serial Hot Water Sailor published in 1959 is owned by Pia Glover. The National Library has been granted permission to digitise this serial and make it available online as part of this digitised version of the Listener. You can search, browse, and print this serial for research and personal study only. Permission must be obtained from Pia Glover for any other use.
Log in