Oyster Chafing Dish Recipes

Oysters

In purchasing oysters for chafing dish, as for all cookery, if possible, see them taken from the shells. Oysters, in bulk, are usually treated with "preservatives"; and those who have looked into the subject, even casually, know that we are being "preserved to death" by eating veritably embalmed and preserved food products. For all sorts of stews, creamed and curried dishes, let the oysters, freed from shell and washed, stand in a pitcher from which they may be readily turned into the blazer.

Oysters With Cream Recipe

1 1/4 cups of cream. The yolks of two eggs.

2 dozen oysters (well drained). Salt and pepper.

Scald a cup of cream in the blazer over hot water, and add the oysters, washed and freed from bits of shell; when the oysters begin to look plump and the edges frill, add the yolks, beaten and diluted with one fourth cup of cream, with about half a teaspoonful of salt and a dash of pepper. Serve on buttered toast.

Oyster Stew Recipe

1 1/2 cups of rich milk. 2 tablespoonfuls of butter. 2 dozen oysters. Salt and pepper. 1/4 cup of cracker crumbs

Scald the milk over hot water and add the oysters. When they look plump, add the crumbs, butter, and seasoning. Serve with crackers.

Oyster Stew Recipe No. 2

Make a sauce in the blazer of two tablespoonfuls, each, of butter and flour and a cup of rich milk; if the flavor be wished, sauté a slice of onion in the butter without letting either the butter or onion take color; add the oyster liquor, previously strained, and when again hot add the oysters. Season and serve as soon as the oysters look plump.