Evening Republican, Volume 18, Number 265, Rensselaer, Jasper County, 9 November 1914 — AN OYSTER STEW RECIPE [ARTICLE]

AN OYSTER STEW RECIPE

Expert Recommends This as-an Uiv usually Appetizing Way of Serving the Bivalves. Fannie Merritt Farmer, cookery editor of the Woman’s Home Companion, presents a number of “Recipes for October” in that publication.' Among them is her recipe for Boston oyster stew, which follows: “Put one quart 6f oysters In a colander and pour over three-fourths cupful of cold water. Carefully pick over oysters, remove tough muscles from half of them, and slightly chop remaining half with removed tough muscles. Add chopped oysters to water drained through colander, heat to the boiling point, and let simmer three minutes. Strain through a double thickness of cheesecloth, add reserved sols part of oyster, and cook until oysters are plump. Remove oysters with a skimmer and put iu a tureen with one-fourth cupful of blitter, one-half tablesponful of salt, and one-eighth teaspoonful of pepper. Add oyster liquor, strained a second time, and one quart of scalded milk. Always remember to scald milk in a double boiler, which overcomes the danger of scorching. Serve with oyßter crackers.”