Rensselaer Union, Volume 3, Number 20, Rensselaer, Jasper County, 9 February 1871 — To Make Stewed Oysters Tender. [ARTICLE]

To Make Stewed Oysters Tender.

Turn the oysters wilh the liquor into a conveuit nt dish. With a fork remove each oyster to another disn, passing it as you do so through the oyster liquor, in order

to wash off any bits of shell, etc. When all have been removed, strain the liquor through a fine sieve, which will retain the bits and yellow crabs. Home people eat' these little crabs, but I reject them from an oyster stew as they suggest carelessness. Put the strained liquor into the kettle with the [quality of water or milk you think proper, and set to boil. Add rolled cracker and salt. A little mace (only a little) is a great addition, as Jt brings out the oyster tvor j Ido not put in pepper as some guests do not like it, and the color of the soup is not so good. Each person can suit his own taste by using either the black or Cayenne. The dearer and whiter a soup appears, the better it will be relished. I omit cracker in a dinner soup; each guest must be supplied, however, at the table. Keep- out the oysters until ail the ingredients of the soup are added, and until-it thoroughly boils. Now add the oysters. As soon as it comes to a good boil, the soup is ready to serve. If you have a very rich stew, a great many oysters and little soup—lt may lie well to put only a part of the oysters fn at a time, waiting until the first lot have had a good scald before adding the remainder. The idea is to give each oyster a good scald on the outside surface; it cooks them sufficiently and avoids the toughness that comes from overcooking. Treated according to these directions the oysters in a stew .will be as tender as raw ones. It is very easy to spoil oysters by overdoing them.— American Agriculturist.