Читать книгу The Fun of Cooking - Caroline French Benton - Страница 19

1	pint of oysters.
½	pint of water.
1	quart of rich milk.
½	teaspoonful of salt.

Drain the juice off the oysters and examine each to remove any pieces of shell that may still adhere to it; add the water to the oyster juice, and boil one minute; skim this well. Heat the milk and add to this, and when it steams, drop in the oysters and simmer just one minute, or till the edges of the oysters begin to curl; add the salt and take up at once; if you choose, add a cup of sifted cracker crumbs.

"What is 'simmer?" asked Mildred, as she read the rule over.

"Just letting it boil a tiny little bit," said her mother, "around the edges of the saucepan, but not all over. And here is the receipt for:"