Indianapolis Times, Volume 39, Number 123, Indianapolis, Marion County, 30 September 1927 — Page 20

PAGE 20

Twenty Best Recipes for Cooking Oysters

The twenty best recipes for cooking oysters are printed in today’s Times. September, October and all the months in which the letter “R” occurs are months when oysters are in season. Next Friday will be veal day in The Times recipe department. If you have a favorite way of making veal soup, cooking liver, brains, tongue, steaks, sweetbreads, etc., send it to the recipe editor right away. It must be in the office by Wednesday noon. Each reader who has a recipe printed receives a check for one dollar as a prize. The twenty best veal recipes will be chosen for next Friday.

Each day except Friday The Times recipe editor prints a prize miscellaneous recipe for which a check for one -dollar is sent. If you have a favorite dish of any kind send the recipe in to compete for the prize. Here are the oyster recipes: Oyster Loaf One quart of oysters, one pound of ground beef, salt and pepper to taste, two eggs, little milk, enough cracker crumbs to fold together good. Bake in moderate oven one hour. Mrs. Ollie Bryket, Whitestown, Ind. Chicken and Oysters Melt two level tablespoons of butter, add three level tablespoons of flour, one-half teaspoon of salt and celery salt, one-fourth teaspoon pepper. When well mixed add gradually one cup of milk. Wash and drain one cup oysters and add them. Add one cup cooked chicken cut in small pieces. Cook until the oysters are plump and serve on buttered toast. Mrs. R. J. Bultman, R R 4, Batesville, Ind. Oyster Sandwich Filling Chop one quart of oysters fine, season with salt, pepper and nutmeg, add one-half cup of melted butter, one-half cup of cream, whites of three eggs beaten, and eight powdered crackers. Cook until smooth paste. Set away to cool, then cut in thin slices and spread between bread. Mrs. Emma Sanford, 1009 Darlington Ave., Crawfordsville, Ind. Deviled Oysters Drain, clean and dry on a soft towel six large oysters. Mix to a smooth paste one-fourth teaspoon mustard, one-eighth teaspoon of pepper and salt and the yolk of one egg. Mask the oysters with this, roll them in fine crumbs and broil over a clear fire. Mrs. A. R. McLane, 3326 N. Illinois St., City. , Oyster Patties Make rish puff paste and bake it in very small tin patty pans; when cool turn them out on a large dish; stew some large fresh oysters with a few cloves, a little mace and nutmeg. Then add the yolk of one egg,

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boiled hard and grated. Add a little butter and as much of the oyster liquid as will cover them. When they have stewed a little while, take them out of the pan and set to cool. When quite cold lay two or three oysters in each shell of puff paste. Mrs. Harry Cope, Helmsburg, Ind. Smothered Oysters Put one tablespoon of butter in sauce pan with one-half teaspoon of white pepper, one teaspoon of salt and a few grains of cayenne pepper. ■When hot add one pint of oysters carefully prepared. Cover closely and shake the pan to keep the oysters from sticking. Cook two or three minutes or till plump. Serve on toasted crackers. Mrs. J. H. Gann, 133 Kansas St., City. Fried Oysters Mix beaten eggs and fine crumbs of butter crackers until you have a thick batter. Salt and pepper to taste. Roll oysters in batter and fry in butter until well browned and serve garnished with lettuce. W. H. Schumaker, R. R. 6, Box 559, Edgewood, Ind. Oyster Salad Sea’ i twenty oysters, let stand for five minutes, then lay them on a clean cloth to drain and cool. Mix them with some mayonnaise sauce and crisp lettuce or endive leaves. Dish up neatly in a small salad bowl. Cover the whole with mayonnaise and garnish with anchovy filets and hard boiled eggs cut in quarters. Mrs. Harry Turner, 942 N. Bevtlle Ave., City. Celeried Oysters Wash one pint of oysters, drain and dry between towels. Season with salt and pepper, dip in onethird cup melted butter, then in one-half cup fine cracker crumbs. Cook in hot buttered chafing dish, arrange on toast, pour over white sauce and sprinkle with two stalks of finely chopped celery. For white sauce melt two tablespoons of butter, two tablespoons of flour, onefourth teaspoon each of salt and pepper, one cup milk. Cook until creamy. Mrs. C. H. Hull, 1616 Dawson St., City. Oyster Bisque Heat two cups of oysters in one cup of their own liquid until edges curl. Strain reserving the liquor. Chop oysters and press through a sieve. To two tablespoons of butter add two tablespoons of flour and stir until smooth. Combine oyster liquor with one and three-fourths cup of milk. Pour slowly into butter and flour. Stir until it thickens. Add oysters which have been seasoned with one teaspoon chopped parsley,

one blade mace, one-half teaspoon salt and one-eighth teaspoon pepper and cook three minutes. Add onefourth cup milk to one beaten egg yolk and stir into mixture. Let cook three minutes longer and serve immediately. Mrs. F. F. Michelfclder, 132 N. Highland Ave., City. Oysters in Mush Try stirring irito mush you intend to fry for breakfast, one pint of oysters. Put into one pound baking powder cans to mold. In the morning turn out and fry in butter or lard Mrs. Claude Culley, 2161 Beilis St., City. Oysters and Macaroni Arrange two cups of cooked macaroni and one pint of small oysters in layers in buttered baking dish. Season each layer with salt and pepper, dredge with flour, cover with buttered crumbs and bake in hot oven twenty ‘ minutes. Onefourth cup of grated cheese may be added. Miss Bess Hatley, 2636 N. Gale St, City. Oysters ala Bechamel Clean one pint oysters and cook in liquor until plump; drain, reserve liquor and strain through cheese cloth. Melt three tablespoons of butter and mix in it three tablespoons of flour, add to this mixture one-half cup highly seasoned chicken stock to same amount of oyster liquor. Let boil, add one-half cup cream, when it starts to boil, remove from fire and serve. Kay Daniels, 324 Spencer Ave., City. Curried Oysters Put two tablespoons butter and one-half teaspoon onion juice in hot saucepan, add one tablespoon flour and two teaspoons curry powder; mix well. Stir in one-half pint oyster liquor and one-half pint rich milk. When this mixture starts to boil, add one pint oysters, one scant teaspoon salt and cook (.bout four minutes. Mrs. Michael Duran, Newport, Ind. Broiled Oysters on Toast Two dozen large oysters, two dozen small squares bacon, one-fourth teaspoon salt, one-eighth teaspoon pepper, bread crumbs, parsley to garnish. Drain and dry the oysters, which when used for broiling should be select fat ones. Using six skewers put four oysters (one individual service) on each, separating the oysters by squares of bacon cut approximately one inch from sliced bacon. Dust the whole with a coating of finely grated fresh bread crumbs. Place on a broiling rack and broil under a high oven flame or over a clear flame, leaving them about one-half minute to a side. Serve at once on rounds of buttered toast on hot plates. Mrs. George Wilson, 2416 Pierson Ave., City. Oyster Shortcake Two- cups of flour, two teaspoons of baking powder, one-half teaspoon salt, three-fourths cup of milk, one quart of oysters, one-hlaf cup lard, two tablespoons cornstarch, onefourth cup cream, salt and pepper to taste. Mix flour, baking powder and salt, sift twice, work in lard with tips of fingers, add milk gradually. The dough should he just soft enough to handle. Toss on floured board, divide into two parts and roll out. Place in two shallow tins and bake in hot oven fifteen minutes. Spread with butter. Moisten cornstarch with cream, put into pan with oysters and seasonings. Make very hot. Cook few minutes, pour half over one crust, place other crust on top and pour over rest of oysters. Serve at once. Miss Edna Collins, 22 N. Kcaling Ave., City. Oyster Ptffs Drain and clean one dozen large oysters. Cover then with juice from half a lemon and season with half a lemon and a half spoonful of pepper and the same Amount of

piiaiS?l 1 f OTKg Sealshipt Oysters This is the cleanly white and blue porcelain Sealshipticase from which we sell SEALSHIPT OYSTERS at opr store. No ice or water ever touches the oysters. It is the ffc-ai step in the Sealshipt System which makes it possible for us to furnish our customers with oysters which taste exactly the same here as when eaten at the shore. They are firm, tempting, delicious morsels of sea food. Sealshipt Oysters Have the Tang of the Sea Willis 238 Mass. Ave. (First Block)

THE INDIANAPOLIS TIMES

Pretty Bubble

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Just look at the pretty bubble that Miss Alice Kraft picked right out of the river. Alice will do her stuff at a pageant Oct. 13 to 15, when York, Pa., celebrates the 150th anniversary of the session of the Nation's capital was moved Congress in York in 1777, when from Philadelphia to York after the British threatened invasion of Philadelphia.

salt if they are not salty enough. Then set aside to marinate in a cold place. Make a nice puff paste. Roll thin and cut in four inch squares. Brush over with egg. Place on each square two or three oysters. Dot with butter. Bring corners together and fasten with toothpick, leaving crust open between points. Bake. Remove toothpicks before serving. Mrs. W. S. Dennis, Tangier, Ind. Oyster Club Sandwich Toast slices of bread until crisp. Spread with butter. Allow two slices to each sen ice. Roll oysters in fine cracker crumbs and fry in butter until plump and browned. Place a filling of these between two slices of toast. Pour a white sauce over all. Put a poached egg on top, season, and garnish with two strips of crisp bacon. Serve at once. Mrs. C. McDee Scobbie, Bainbridge, Ind. Jumbo Filet With Oysters Brown one sweet green pepper (diced) and one small white onion (minced) in two tablespoons butter. Add one large slice of cooked ham (also minced). Let them all brown together, then add one quart select oysters, one pint sliced okra pods and two sliced tomatoes. Add salt to suit if the ham has not seasoned it enough. Thicken with six tablespoons flpur mixed well with four tablespoons butter. Stir until soup boils. Add water if too thick. Mrs. S. W. Horning. Lawrence, Ind. Pickled Oysters Take a hundred fine large oysters. Set them over the fire without draining. Add two ounces of fresh butter and cook slowly for ten minutes, skimming them well. Do not boil fast and long or they will become hard and shrivelled. Take them off the fire and strain. Spread the oysters out on large dishes.

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GILLIOM A6AIN BAITS PETERS Come Out in Open Against Klan, He Asks. “Come out and name the Ku-Klux Klan and Anti-Saloon League as groups chargeable with super-gov-ernment in Indiana,” Attorney General Arthur L .Gilliom again challenged R. Earle Peters, State Democratic chairman, in the fourth round of a verbal battle late on Thursday. The conflict started with a statement to the press by Peters following the Terre Haute speech by Gilliom Tuesday night. The Democratic chieftain condemned the attorney general for “an attempt to saddle super-government forces onto the Democrats.” Gilliom condemned the Klan and charged Wizard Hiram Evans and D. C. Stephenson with being southern Democrats. He urged the Republican party to purge itself of Klan and other super-governmental forces. Peters’ statement was answered with a challenge for him to come out and name the groups as Gilliom had done. This brought a reply in which the record of the Democrats in the 1927 Legislature to obtain an investigation was cited. Gilliom again asserted that Peters evaded the question and urged him to take a stand against groups by naming them. “I hope he specifically w 11 name the groups I named and urge his party to take the same position I urged the Republican to take,” was Gilliom's latest reply. PASTOR FLIRTS AS GHOST English Minister Announces Men’s j Morals Are Vindicated. Bu Vnifrtt Prr CURRY-RIVEL, England, Sept J 30.—The gaunt six-foot woman | “ghost” that has terrorized Curry- | Rivel and its surrounding lovers’ i lanes for over a year, has turned 1 out to be the Rev. Arthur P. Read, the local preacher—disguised as a | woman, to see men were! immoral enough to flirt with hiifc j Read announced in a statement that his campaign had vindicated j completely the morals not only of [ Curry-Rivel, but of many other | towns he “investigated.” Place them in the air to cool fast | or lay them in broad pan of cold j 1 v ater. Strain and mix with them i an equal quantity of the best clear cider vinegar. Season with a small teaspoonful of salt, two dozen whole peppers and a tablespoonful of powdered mace and nutmeg mixed. Let the liquor boil until it is reduced to enough to cover the oysters well, j Put the oysters into a broad stone | jar. Pour the hot liquor over them ! and let them grow quite cold before ! serving. A fine tinge of pale pink may be added by putting in a little prepared cochineal. Anne Schwalmirc, 1734 Olive St., ! City. SCHLOSSERS QaMSove Butter O yesh Churnedlrotn r Tresh Cream

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SEPT. 30,1927