Oysters on Toast

Oysters on Toast...

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Drain the liquor from a quart of oysters; cut each into four pieces, and strain through coarse muslin back into the sauce. When it boils again, dip out a small cupful, and keep it hot. Stir into that left on the range a liberal teaspoonful of butter rolled in a scant teaspoonful of cornstarch. In another vessel heat one-half cup of milk. Stir the oysters into the thickened liquor; season with pepper and salt, and cook, after they are scalding hot, five minutes before adding the milk. Line a hot platter with neat slices of crustless toast, buttered, wet with the preserved liquor and cover with the oysters.