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c ,*“rel!lk“'.pdu~Kz£'^- I 40 Stt— — “ "'“ „o, lightly g~~d. I , 2li cupt Hired mrererey *“ .floured, 8-iiith cadre pure ■ ~.^F m,n I .gfir"'" reswsSSS&S " i^srs^ E^r-r^S 3 .,t „p .«-* .h-re— ^hSfSSre^'ssJU'SSSa t „ re-ared.p-^^’s: sasstfftBSjjtj-iirS I #*0'. is well-blended. (With ^ colorin|t»nd °^r<^ top and aalaaof I elec^ic mixer uae medi- «f -uahed um .peed for same time.l £°p£r ~nt ca^Ty on «d«of cake J *“.ttSJf—»-*— ,. e,^dSrCtt^s 1 teaspoon villa \\X& V<P ... for 2 minutes. d^Pf, Tillsbury SNO SHEEN Cate Flour ---- J } 7%tee Wap) TO SERVE OYSTERS by Clementine Paddleford 1 September rolls its R's — again reading and writing and I oysters. The succulent bivalves lie fat and sweet in their own deep shells. A drop of lemon juice and freshly ground pepper — and so to eat. Or dress them with sauce mignonette: to one-half cup white wine vinegar, add three teaspoons coarsely cracked pepper, three shallots finely chopped, one teaspoon salt, one teaspoon lemon juice. • Chill, covered in a glass jar with screw top. for at least 24 hours. O Hall-shell again —this time hot oysters Kirkpatrick: melt L six tablespoons of butter, add a garlic clove, minced, two table spoons minced parsley, one-half cup chili sauce, a few grains cayenne, one-eighth teaspoon salt. Blend, do not boil. Have two dozen oysters opened on half shell, and add to each, one teaspoon sauce, a sprinkle of toasted bread crumbs, a few slivers slightly cooked bacon (one slice to four oysters). Place under broiler until oyster edges curl*. I j 1 I I 1 h } 3 Oysters in nightgowns for a late supper: Drain 20 oysters, saute in three tablespoons butter until edges ruffle. Butter the inside of deep shells, layer with cooked, chopped spinach, season with mignonette sauce. Place oysters op top and season with salt and pepper. Stiffly beat two egg whites, add one tablespoon horse radish and spoon over oysters. Make a slight depression in center of each. Broil three minutes. Fill hollows with chopped crisp bacon.