All of these are from What we Cook on Cape Cod by Amy L Handy published in 1911.
Pigs [Oysters] in Blankets.
—Season large oysters with salt and pepper,
roll in very thin slices of fat bacon and fasten with a toothpick.
Fry in a hot pan until the bacon is done, or run six on a silver
skewer and broil till the bacon is crisp.—[Mrs. E. A. Handy.]
—Line a deep dish with pie crust. Have one quart
of oysters drained. Put a layer of oysters in the dish, a thin
layer of cracker crumbs with some small pieces of butter dotted
over. Then another layer of oysters, crackers, butter; continue
until the dish is nearly full. Mix the liquor from the oysters with
a little salt and pepper and cream; pour this over the pie and put
on the top crust and bake in a moderate oven till brown.—[Mrs. E. A. Handy.]
—Put a cup of cold water into a sauce pan
with a cup of vinegar, let it boil up and skim. Cook oysters in it
till plump, then take them out and add a little sugar and whole
spices, cloves and allspice. Boil a few minutes and pour it over the
oysters. Serve cold for tea. Use three pints of oysters for this
quantity.—[Mrs. Ruth E. Chipman.]
—Two slices of fat salt pork, cut in dice,
one onion sliced thin, one pint oysters, one pint potatoes cut as
for French fried, one quart very rich milk, one-half cup fine
cracker crumbs, salt and pepper. Fry the pork and onions together
but do not let them brown. Cook the oysters in their own
liquor until just plump and add the pork, onion and potatoes that
have been boiled till tender. Mix in the cracker crumbs and hot
milk. Let the chowder stand where it will not cook for half an
hour. This “ripens” it and brings out the flavor.—[Mrs. E. A.
Yacht Oyster Soup.
—Two quarts of milk, one head of celery,
one-half pound of butter, one cup of rolled crackers, salt, a pinch
of red pepper. Boil the milk with the celery, strain off the celery,
set the milk back on the stove, add the butter and the seasoning,
one hundred small oysters. Let it simmer a little till the edges
of the oysters curl. Thicken with the cracker and serve at once.
Old-fashioned receipt.—[Grrace B. Holway.]
—One egg, cracker crumbs, and one pint of
oysters. Dip the oysters in the egg and then in the cracker
crumbs and broil over a clear fire. Make a dressing of one pint
of milk and one teaspoonful of flour, salt and pepper and butter
the size of an egg. Boil up once and pour over the oysters.
—[Grace B. Holway.]
Stuffed Oysters, a Southern Dish.
—Fry one small onion
chopped fine and a little parsley in one tablespoonful of butter.
Wash and drain one quart of oysters and chop with two slices of
toast, season with salt and red pepper, mix with the onion and
cook until it does not taste raw. Fill shells with a mixture, cover
with cracker crumbs and butter. Bake till brown.
—Make a good biscuit crust, roll out in two
rounds. Put one in the pan and spread with soft butter, put the
other one on top and bake. Cook one quart of oysters in their own
liquor, drain and keep the oysters hot. Make a sauce of one
tablespoonful of butter and two of flour melted together, add the
oyster liquor and one cup of cream, cook till thick, stirring all the
time. Add the oysters. Split the shortcake and put the creamed
oysters between the layers and on top.—[Mrs. E.A. Handy.]
—One quart of oysters, chopped fine, add
one-half cup of butter, one beaten egg, one-half cup of cracker
crumbs, salt, pepper and a dash of cayenne. Cook very lightly,
stirring with a fork. Use to fill sandwiches when cold.—[* * *]
—Melt one tablespoonful of butter, in the
chafing dish, add one saltspoonful of salt and a dash of paprika,
half a cup of finely cut celery and twenty-five oysters.
Cook until the oysters curl, then add a wine glass of sherry, heat
and serve on toast.—[Mrs. E. A. Handy.]
—Put one tablespoonful of butter, one teaspoonful
of grated onion, one-half teaspoonful of curry powder
and one tablespoonful of flour in a hot chafing dish. When
blended add the oyster liquor and cook a minute, stirring. Add
the oysters and when they curl serve on toast.— [Mrs. E. A.
Oysters and Tomatoes.
—Two tablespoonfuls of butter, one
tablespoonful of flour, one slice of onion, one cup of stewed and
strained tomatoes, one pint of oysters, salt and pepper. Cook
the onion in the butter till light brown, add the flour and brown
again. Add the tomatoes and cook and stir until thick. Add
the oysters, drained, and cook until they plump up. Serve on
toast.—[Mrs. E. A. Handy.]
Delicious Stuffing for Fowl.
—Two dozen oysters chopped
very fine, mixed with two cups of fine bread or cracker crumbs, a
full ounce of butter, a tablespoonful of chopped parsley, a little
grated lemon peel, plenty of salt and black pepper, a little red
pepper, and one tablespoonful of chopped celery. Moisten with a
little oyster liquor, a little cream and the well beaten yolk of an
egg.—[Miss M. L. Bacon.]