VAEIOUS DISHES. 445 



gether with his manner of frying and baking, we will put them all in this con- 

 nection as follows: 



Oyster Stew, Fried and Escaloped, According to Del monico. 

 — Oysters sufficient, and their liquor; rolled crackers, salt, pepper, and milk. 

 Directions — Put the liquor in a stew-pan (a tea-cupful for 3), and add half as 

 much water, salt, a good bit of pepper, and a tea-spoonful of rolledcrackers to 

 each person. Put on the stove and bring to a boil. Have your oysters in a 

 bowl, and the moment the liquor boils pour in all your oysters, say 10 to each 

 person, or six will do. Watch carefully, and as it boils, take out your watch, 

 or count 30, and take your oysters from the stove. Have a big dish ready with 

 1^ table-spoonfuls of milk for each person. Pour the stew upon this milk and 

 serve immediately. Never boil oysters in milk if you wish them good. 



Oysters, To Fry. — Oysters sufficient, nice light crackers, eggs, salt, 

 pepper, and cornmeal. Directions — Roll the crackers, and mi.x a little salt 

 and pepper into them; beat the eggs; then first dip the drained oysters into the 

 cracker crumbs, then into the egg, and then into the cornmeal, ha\ing sufficient 

 butter pretty hot in a frying pan, put them in as quickly as you can; then, as 

 soon as the first side is nicely browned, torn them carefully, and serve hot. If 

 any of the cracker and egg is left, mix them together, fry, and serve with 

 the oysters. Parsley is a nice relish with them. 



Oysters, Escaloped. — Oysters, nice crackers, salt and pepper (and, if 

 you desire, a little pulverized mace and cloves), butter, milk with the cream 

 stirred in, else a beaten egg or two may supply the place of the cream. Direc- 

 TIONS — Roll or pound the crackers finely; apply butter freely to the bottom of 

 the pan in which they are to be baked; then cover it well with oysters and 

 sprinkle them with salt and whatever seasoning you use; tlien a good layer of 

 crackers, over which put pretty freely small pieces of butter, and wet sUghtly 

 with the juice of the oysters, which has been mixed with the milk and cream, 

 or egg. So fill the dish, the last layer being cracker, and double the thickness 

 of the others, upon which put more butter and sufficient of the wetting mixture 

 to well moisten. If the dish is deep it will require about 40 minutes to bake 

 sufficiently ; and if tlie dish Is covered while baking remove it a few minutes 

 before done to allow the top to be nicely browned. — " S. E. N." in Counti'y 

 Gentleman. 



Remarks. — To good judges, it is not necessary to say that this will be very 

 nice, even if a glass of wine is not added to the wetting mixture, as in the orig- 

 inal. Some prefer it with, and many, I think, without; each can suit him 

 selves. It is well known that Delmonico led the "ton "in the city of New 

 York for a great many years; and there are so many points — 20 different — in 

 the plans of cooking these dishes, as prepared at his restaurant, it vdW pay for 

 all who like nice digest to heed well these instructions, as I have not a doubt of 

 their origination with him, or, rather, his French cook. To follow them is to 

 ensure success, as the author has tested the stew many times, and the others 

 enough to know their superiority over the old way. The four following recipes 

 for cooking oysters, and the corn oysters, are from the Toledo Post, and wiU be 

 foimd very nice. 



