1 cup chopped onions
1/2 cup bacon drippings (or drippings and butter mixed)
4 Tbsp. flour
2 cups mashed peeled fresh tomatoes
2 qts. strong chicken broth
a bay leaf
2 Tbsp. minced parsley
1/4 Tsp. dry thyme
salt
a dash of cayenne
1 lb. of very small, fresh okra pods
1 cup of crab meat
2 cups of cooked, whole shrimp
24 large fresh oysters
1/4 Tsp. file powder
rice

This gem would have been popular at a Faire La Chaudiere.

Sauté 1 cup of chopped onions in 1/2 cup of bacon drippings or drippings and butter mixed, just until onions are soft. Stir in 4 Tbsp. of flour and cook the roux for 5 minutes, stirring constantly. Stir in 2 cups of mashed peeled fresh tomatoes and cook for a few minutes. Add 2 qts. of strong chicken broth, a bay leaf, 2 Tbsp. minced parsley, 1/4 Tsp. dry thyme, salt and a dash of cayenne. Bring to a boil and add 1 lb. of very small, fresh okra pods and 1 cup of crab meat. Simmer very slowly for 30 minutes. Add 2 cups of cooked, whole shrimp and 24 large fresh oysters. Simmer for just 5 minutes. Right at serving time, add 1/4 Tsp. file powder. Do not cook after this addition. Serve with a large spoon full of rice in each bowl. If frozen okra is used, simmer only 10 minutes before adding shrimp and oysters.

Smithfield ham
3 hot fried oysters
watercress
tiny pickles
olives
celery heart

Butter white toast. Use two thin slices of Smithfield ham and 3 hot fried oysters. Garnish with watercress, tiny pickles, olives and a celery heart.

4 cups coarse cracker crumbs
1 cup of melted butter
1 qt. of large oysters (Reserve liquor)
salt and pepper
very rich milk
Worcestershire

Over 4 cups of coarse cracker crumbs made by crushing crackers in your hands pour 1 cup of melted butter and toss with 2 forks. Have 1 qt. of large oysters well drained. Reserve liquor. Butter a large, shallow casserole; sprinkle 1/3 crumbs on the bottom and top them with 1/2 of the oysters which are sprinkled with pepper and a little salt. Use 1/2 of the remaining crumbs and the remaining oysters, salt and pepper. Boil the oyster juice for 1 minute and strain; add enough very rich milk to make almost 2 cups of liquid; add salt, pepper and a dash of Worcestershire. Pour liquid very carefully over the oysters and add the last layer of crumbs. Bake in a 350′ oven for 30 minutes. Casserole may be run under the broiler for a minute or two to brown the top if desired. The secret of having big, plump oysters and crisp crumbs lies in the fact that there are just 2 layers of oysters and plenty of surface for the cracker crumbs.

2 cans (12 oz.) oysters, fresh or frozen
1 qt. half and half cream
1/4 C. butter or margarine
1 tsp. salt
Dash pepper
Chopped parsley

Cook oysters in oyster liquor for 3 to 5 minutes or until edges begin to curl. Add remaining ingredients except parsley; heat. Garnish with parsley.

Serves 6.

12 oz. oysters
1 tsp. dehydrated onion flakes
1/4 tsp. margarine
Dash nutmeg
Salt and pepper to taste
2 slices toasted bread, diced
1/4 C. skim milk
Paprika

Rinse and drain oysters well. Combine with other ingredients except paprika. Pour into a casserole. Sprinkle with paprika. Bake in 375* F. oven for 15 minutes or until top is golden brown.

Serves 6.

1 pt. oysters
2 eggs, beaten
1/4 C. milk
Salt and pepper

Drain oysters. Mix egg, milk, salt and pepper. Dip oysters in egg mixture and roll in batter of choice, meal of cracker crumbs. Fry in skillet with vegetable oil until brown.

Fried Oysters Recipes with cracker meal, fine bread crumbs, 2 eggs, 1/3 cup water, bacon fat. Served with spoon bread and slaw.

Drain 1 quart oysters (any size). Mix cracker meal and fine bread crumbs in equal parts (about 1/2 cup each). Beat two eggs and add 1/3 cup water. Dip oysters, one by one, into dry mixture, then egg mixture, then dry mixture again. Stack 2 or 3 together as a patty. Refrigerate for at least 1 hour. Fry in shallow bacon fat in a hot skillet. Serve with spoon bread and slaw.

Serves 4.

Pie
4 dozen large oysters (at minimum)
1/4 cup butter or margarine
1 medium onion, finely chopped
2 tablespoons chopped chives
3 tablespoons chopped parsley
7 tablespoons flour
1 small jar heavily smoked ground ham or 1/4 pound heavily smoked Southern ham, cut into slivers
Milk
Salt and pepper to taste
Oyster liquor

Pastry Top
2 1/2 cups flour
1 teaspoon salt
3/4 teaspoon baking powder
2 eggs
1 tablespoon cream
5 tablespoon ice water
7/8 cup very cold shortening (half butter-half shortening)

Pie
4 dozen large oysters (at minimum)
1/4 cup butter or margarine
1 medium onion, finely chopped
2 tablespoons chopped chives
3 tablespoons chopped parsley
7 tablespoons flour
1 small jar heavily smoked ground ham or 1/4 pound heavily smoked Southern ham, cut into slivers
Milk
Salt and pepper to taste
Oyster liquor

Drain 4 dozen large oysters (more if small) thoroughly, saving liquor. Drain on paper towels. The sauce will be too thin if oysters are not well drained. Add onion to melted butter and cook for several minutes. blend flour into onions and butter. Add enough milk to the oyster liquor to make 3 cups. Add to mixture, stirring constantly until thick and boiling. remove from heat. Add chives, parsley, salt pepper, and ham. Place thoroughly drained oysters in a shallow casserole (13 x 10 x 2) and pour sauce over them. This much may be done a day ahead if you refrigerate it.

Pastry Top
2 1/2 cups flour
1 teaspoon salt
3/4 teaspoon baking powder
2 eggs
1 tablespoon cream
5 tablespoon ice water
7/8 cup very cold shortening (half butter-half shortening)

Sift flour, salt, and baking powder. Work in shortening until grainy. Add 1 egg and toss with fork. Continue to toss as you dribble in the ice water. Work dough into a ball and place on lightly floured board. Roll 1/4″ thick and approximately the shape of your casserole. Place in casserole and trim. Use extra dough to make a rope and place inside the rim of casserole. Make a small nozzle or funnel in the center to let the steam escape during baking.

Beat 1 egg with 1 tablespoon cream and brush top lightly. Bake 450° for 10 minutes in the center of oven. Lower heat to 375° and bake 30 minutes more. Let pie set in lowest oven heat until ready to serve (not over 2 hours). Be sure crust is brown. This recipe is tedious but well worth the effort.

Serves 8.

2 – 1/4 sticks of butter
1 pint oysters
4 cups milk
Salt and pepper
1/3 cup fine cracker crumbs
Dash of mace

Heat 1/4 stick of butter and oysters in the top of a double boiler. In a sauce pan, scald milk and add 1/4 stick butter, salt, pepper, and crumbs. Pour into boiler with oysters and let stand about 10 minutes before serving. Makes about 6 cups.

1 pint stewing oysters
1 can cream of celery soup
1 cup milk
Black pepper
Parsley or parsley flakes

In double boiler, blend and heat soup and milk to just below boiling point. In separate saucepan, cook oysters (unwashed) in their juice until slightly “frizzled”. Add oysters and oyster liquor by spoonfuls, stirring slowly into contents of double boiler. Add black pepper and parsley to taste. Serve hot with oysterettes.

Serves 4.