Page:The Boston cooking-school cook book (1910).djvu/222

 garnish the base with parsley and quarters of lemon, or ferns and lemon.

To Block Ice for Oysters. Use a rectangular piece of clear ice, and with hot flatirons melt a cavity large enough to hold the oysters. Pour water from cavity as rapidly as it forms.

Oyster Cocktail I

8 small raw oysters 1 tablespoon tomato catsup 1/2 tablespoon vinegar or lemon juice 2 drops Tabasco Salt 1 teaspoon celery, finely chopped 1/2 teaspoon Worcestershire Sauce

Mix ingredients, chill thoroughly, and serve in cocktail glasses, or cases made from green peppers placed on a bed of crushed ice.

Oyster Cocktail II

6 small raw oysters Tabasco Sauce Lemon juice Salt Grape fruit

Cut grape fruit in halves crosswise, remove tough portions, and add oysters seasoned with Tabasco, lemon juice, and salt.

Oyster Cocktail III

Allow seven Blue Point oysters to each person, and season with three-fourth tablespoon lemon juice, one-half tablespoon tomato catsup, one-half teaspoon finely chopped shallot, three drops Tabasco sauce, few gratings horseradish root, and salt to taste. Chill thoroughly and serve in cocktail glasses. Sprinkle with finely chopped celery and garnish with small pieces of red and green pepper.

Roasted Oysters

Oysters for roasting should be bought in the shell. Wash thoroughly, scrubbing with a brush. Put in a dripping-pan, and cook in a hot oven until shells part. Open, sprinkle with salt and pepper, and serve in the deep halves of the shells.