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Creamed Oysters
1 pint oysters.
1 large cup of cream sauce.
Make the sauce of cream if you have it, and if not use a very heaping
tablespoonful of butter in the white sauce. Keep this hot.
Drain off the oyster-juice and wash the oysters by holding them under the
cold-water faucet.
Strain the juice and put the oysters back in it, and put them on the fire
and let them just simmer till the edges of the oysters curl; then drain them
from the juice again and drop them in the sauce, and add a little more salt
(celery-salt is nice if you have it), and just a tiny bit of cayenne pepper.
You can serve the oysters on squares of buttered toast, or put them in a
large dish, with sifted bread-crumbs over the top and tiny bits of butter,
and brown in the oven. Or you can put them in small dishes as they are, and
put a sprig of parsley in each dish.
Main Dishes
Panned Oysters
Scalloped Oysters
Pigs in Blankets
Creamed Fish
Creamed Lobster
Creamed Salmon
Scalloped Lobster or Salmon
Crab Meat in Shells
Creamed Chicken or Turkey
Scalloped Eggs
Eggs in Double Cream
Creamed Eggs in Toast
Devilled Eggs
Eggs in Beds
Shepherd's Pie
Chicken Hash
Broiled Sardines
Cheese Fondu
Easy Welsh Rarebit
Scalloped Cheese
Veal Loaf
Pressed Chicken
Meat Soufflé
Cold Meats
Sliced Meat with Gravy
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