Evening Republican, Volume 15, Number 5, Rensselaer, Jasper County, 6 January 1911 — OYSTER SUPPER IDEA [ARTICLE]

OYSTER SUPPER IDEA

RRIDE ORIGINATES NOVEL TABLE SCHEME. M«nn Consists of Oyster Cocktail, Oyster Stew, Chicken With Oyster Sauce and Deviled Oyster With Plain Balad.

A bride-housekeeper entertaining several young couples rather informally in the evening made the function an Oyster supper with great success. For the centerpiece of the table the services of a wideawake florist had been called into requisition. He constructed of Autumnal asters of daintily blended colors a huge R representing, It Is almost needless to say, the letter which marks the opening of the oyster season. This was so constructed as to lie flat upon the table, and all around it were grouped favors representing litthe oyster shells, each of which contained ap Inexpensive pin set with seed pearls. From the shell ribbons of a color that combined prettily with that of the f asters radiated to each cover, and by pulling these at the end of the feast each guest received his or her gift The place cards' were gray tinted, and were decorated with sketches of —oyster shells, sea,'moss, etc., and on each was written a quotation regardthe'shellfish. Guests amused themselvefe between courses in recalling the names of the authors. The hors d’oeuvrp dishes were nothing less than natural oyster shells, extra large ones being selected and thoroughly cleansed for the purpose. The menu consisted of oyster cocktall, oyster stew, boiled chicken with oyster sauce, deviled oysters in rice cups next, with a plain salad, and for dessert ice cream mealed in the form of oyster shells served with oyster crackers, coated in the way so popular now with chocolate.

The oyster stew quoted was somewhat original. It was made by this rule: In butter the size of an egg, which has been nicely browned in the pan, cut up several stalks of celery and cook the latter slowly until thoroughly done. Add a quart of oysters with the liquor and cool until the edges curl. After Che curl appears cook about ten minutes longer, season with salt and pepper if liked. Serve with oyster crackers crisped In the oven.

The deviled oysters, too, may require a word of direction in the interest of young housekepers. To prepare them a tablespoonful of chopped onion and the same quantity of chopped green pepper are cooked Tor five minutes in two tablespoonfuls of butter. To this is added half a cup of strained juice from the oysters, a tablespoonful of lemon juice, a tablespoonful of tomato catsup, a teaspoon of prepared mustard, a pinch of cayenne and two cupfuls of oysters chopped. Simmer five minutes and serve very hot in Hce made by the recipe which follows: Half cook enough rice to fill two cups, and add to it three ounces of melted butter. Mold in Bmall cups or tin molds which have previously been wet with ice water and set away In Uie refrigerator to Chill. Just before serving unmold the rice, and with a small spoon hollow out each shape. Brush inside and out with melted butter and crisp in a hot oven, using a baking slide to avoid breaking them. When nicely brown they will be ready for the oysters.