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Luncheon Oyster Cups
Recipe By : Good Housekeeping's Book of Menus, etc. 1922
Serving Size : 6 Preparation Time :0:00
Categories : Luncheon Seafood
Theme Week Old Cookbook
Amount Measure Ingredient -- Preparation Method
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18 oysters -- & their liquor
2 1/4 cupfuls milk
1 tablespoon margarin
1 pimiento
1 cupful grated cheese
1 cupful chopped celery
Flour
2 tablespoons shortening
1 teaspoonful salt
4 teaspoonfuls baking-power
** you will note tablespoon should be tablespoonful also did you notice
the spelling of margarine.
Melt the margarin, add three tablespoonfuls of flour, and cook until the
mixture bubbles. Add one and one-half cupfuls of cold milk gradually,
stirring constantly. Stir in the celery and cook twenty minutes in a
double-boiler. Add the pimiento chopped and the cheese. Cook the
oysters
in their own liquor until the edges curl, and add them, cut in small
pieces, together with the liquor strained, to the white sauce. Serve in
cups made of the following mixture: sift together two cupfuls of bread
flour, the salt, and the baking-powder. Mix in the shortening
thoroughly
and add about three-fourths cupful of milk or enough to make a soft
dough.
toss on a well-floured board, roll to one-have inch thickness, and cut
with a biscuit cutter. Press each biscuit over an inverted greased
gem-pan. Bake a delicate brown in a 450 Degree F. oven. Arrange on a
hot
platter and fill the cases with the oyster mixture.
I am not sure that a gem-pan is maybe equivalent to our muffin tins.
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NOTES : This recipes comes Winona, Minn.
Good Housekeeping's Book of Menus, Recipes and Household
Discoveries, Copyright, 1922, by Good Housekeeping Magazine.
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