HOW TO COOK AND EAT OYSTERS. 295 



" When oysters (large American ?) are served roasted at 

 supper, there must be a small tub between each two chairs, 

 to receive the shells, and large coarse napkins called oyster 

 napkins. Serve cold butter and rolls, or crackers, with 

 roasted oysters." (*') 



Men about town in New York have introduced a new 

 way of dressing oysters before eating them. Instead of 

 using salt, pepper, or catsup, the raw oyster is covered 

 with sugar, and with the aid of a little lemon juice it is 

 ready to eat. The new style was introduced by a China- 

 man, and was quickly taken up by lovers of the bivalves. 



" Oysters Ostras a la Pollada, Spanish recipe. Take 

 oysters out of their shells, and blanch them in boiling 

 water ; then throw them into cold water, and take them 

 out and let them drain. Put into a saucepan a piece of 

 butter mixed with flour, parsley chopped fine, and mush- 

 rooms ; warm this over the fire, and add sufficient broth to 

 moisten it, and when it is thickened sufficiently, add the 

 oysters seasoned with pepper and salt, and let the whole 

 boil. The moment before serving add the juice of a lemon, 

 or a little vinegar." 



"Boiled Oysters. Wash the shells nicely, and put them 

 into a pot or pan, with the edges dow r nwards ; put a pint, 

 or a little less, of water to them, and put them over a brisk 

 fire. As soon as the shells open wide, take them off, and 

 take out the shells ; then take up the oysters with a skim- 

 mer, and put them into a deep dish ; put to them some of 

 the liquor which boiled from them ; add to it butter and 

 pepper to taste, and serve with rolls, crackers, or toast. 

 For persons in delicate health, this manner of preparing 

 oysters is both light and healthful." (/) 



(i) Mrs. Crowen's "American Lady's Cookery Book." 



(/ ) Idem. 



