Part 5 (1/2)

91. _Stewed Oysters._

Strain the oyster liquor, rinse the bits of sh.e.l.ls off the oysters, then turn the liquor back on to the oysters, and put them in a stew pan--set them where they will boil up, then turn them on to b.u.t.tered toast--salt, pepper, and b.u.t.ter them to your taste. Some cooks add a little walnut catsup, or vinegar. The oysters should not be cooked till just before they are to be eaten.

92. _To Fry Oysters._

Take those that are large, dip them in beaten eggs, and then in flour, or fine bread crumbs--fry them in lard, till of a light brown. They are a nice garnish for fish. They will keep good for several months if fried when first caught, salted and peppered, then put into a bottle, and corked tight. Whenever they are to be eaten, warm them in a little water.

93. _Oyster Pancakes._

Mix equal quant.i.ties of milk and oyster juice together. To a pint of the liquor when mixed, put a pint of wheat flour, a few oysters, a couple of eggs, and a little salt. Drop it by the large spoonful into hot lard.

94. _Oyster Pie._

Line a deep pie plate with pie crust--fill it with dry pieces of bread, cover it over with puff paste--bake it till a light brown, either in a quick oven or bake pan. Have the oysters just stewed by the time the crust is done--take off the upper crust, remove the pieces of bread, put in the oysters, season them with salt, pepper, and b.u.t.ter. A little walnut catsup improves the pie, but is not essential--cover it with the crust.

95. _Scolloped Oysters._

Pound rusked bread or crackers fine--b.u.t.ter scollop sh.e.l.ls or tins, sprinkle on the bread crumbs, then put in a layer of oysters, a small lump of b.u.t.ter, pepper, salt, and a little of the oyster juice--then put on another layer of crumbs and oysters, and so on till the sh.e.l.ls are filled, having a layer of crumbs at the top. Bake them till a light brown.

96. _Potatoes._

The best way to cook Irish potatoes, is to pare and put them in a pot, with just boiling water enough to prevent their burning, and a little salt. Cover them tight, and let them stew till you can stick a fork through them easily. If any water remains in the pot, turn it off, put the pot where it will keep moderately warm, and let the potatoes steam a few moments longer. The easiest way to cook them, is to put them in boiling water, with the skins on, and boiled constantly till done. They will not be mealy if they lie soaking in the water without boiling. They are more mealy to peel them as soon as tender, and then put back in the pot without any water, and set in a warm place where they will steam, with the lid of the pot off. Old and poor potatoes are best boiled till soft, then peeled and mashed fine, with a little salt, b.u.t.ter, and very little milk put in--then put into a dish, smoothed over with a knife, a little flour sprinkled over it, and put where it will brown. Cold mashed, or whole boiled potatoes, are nice cut in slices, and fried with just b.u.t.ter or lard enough to prevent their burning. When brown on both sides, take them up, salt and b.u.t.ter them. Most potatoes will boil in the course of half an hour--new ones will boil in less time. Sweet potatoes are better baked than boiled.

97. _Potato Snow b.a.l.l.s._

Take the white mealy kind of potatoes--pare them, and put them into just boiling water enough to cover them--add a little salt. When boiled tender, drain off the water, and let them steam till they break to pieces--take them up, put two or three at a time compactly together in a strong cloth, and press them tight, in the form of a ball--then lay them in your potatoe dish carefully, so as not to fall apart.

98. _Turnips._

White turnips require about as much boiling as potatoes. When tender, take them up, peel and mash them--season them with a little salt and b.u.t.ter. Yellow turnips require about two hours boiling--if very large, split them in two. The tops of white turnips make a good salad.

99. _Beets._

Beets should not be cut or sc.r.a.ped before they are boiled, or the juice will run out, and make them insipid. In summer, they will boil in an hour--in winter, it takes three hours to boil them tender. The tops in summer are good boiled for greens. Boiled beets cut in slices, and put in cold spiced vinegar for several days, are very nice.

100. _Parsnips and Carrots._

Wash them, and split them in two--lay them in a stew pan, with the flat side down, turn on boiling water enough to cover them--boil them till tender, then take them up, and take off the skin, and b.u.t.ter them. Many cooks boil them whole, but it is not a good plan, as the outside gets done too much, before the inside is cooked sufficiently. Cold boiled parsnips are good cut in slices, and fried brown.

101. _Onions._