The Boston cooking-school cook book

butter, add flour, and stir until well browned. Pour on gradually, while stirring constantly, oyster liquor and stock. Add seasonings and oysters. Serve on toast, in timbale cases, patty shells, or vol-au-vents. Oysters à la Astor 1 pint oysters 2 tablespoons butter 1 teaspoon finely chopped shallot 1 tablespoon finely cut red pepper 2 tablespoons flour 1½ teaspoons lemon juice 1½ teaspoons vinegar 1 teaspoon Worcestershire Sauce ½ teaspoon beef extract Salt and paprika Wash and pick over oysters, parboil, drain, and to liquor add enough water to make one cup liquid; then strain through cheese-cloth. Cook butter, shallot, and pepper three minutes, add flour, and pour on gradually, while stirring constantly, oyster liquor. Add seasonings and oysters. Remove oysters to small pieces of bread sautéd in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles. Broiled Oysters 1 pint selected oysters ¼ cup melted butter ⅔ cup seasoned cracker crumbs Clean oysters and dry between towels. Lift with plated fork by the tough muscle and dip in butter, then in cracker crumbs which have been seasoned with salt and pepper. Place in a buttered wire broiler and broil over a clear fire until juices flow, turning while broiling. Serve with or without Maître d’Hôtel Butter. Oyster Toast Serve Broiled Oysters on small pieces of Milk Toast. Sprinkle with finely chopped celery. Oysters and Macaroni 1 pint oysters ¾ cup macaroni broken in 1 inch pieces Salt and pepper Flour ½ cup buttered crumbs ¼ cup butter Cook macaroni in boiling salted water until soft; drain, and rinse with cold water. Put a layer in bottom of a buttered pudding-dish, cover with oysters, sprinkle with salt and pepper, dredge with flour, and dot over with one-half of the butter; repeat, and cover with buttered crumbs. Bake twenty minutes in hot oven. Scalloped Oysters 1 pint oysters 4 tablespoons oyster liquor 2 tablespoons milk or cream ½ cup stale bread crumbs 1 cup cracker crumbs ½ cup melted butter Salt Pepper Mix bread and cracker crumbs, and stir in butter. Put a thin layer