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Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


OYSTER PATTIES.--Take some rich puff paste and bake it in very small tin patty pans; when cool, turn them out upon a large dish. Stew some large fresh oysters with a few cloves, a little mace and nutmeg, some yolk of egg, boiled hard and grated, a little butter, and as much of the oyster liquor as will cover them; when they have stewed a little while, take them out of the pan and set them away to cool; when quite cool, lay two or three oysters in each shell of puff paste.

BROILED OYSTERS.--Use the largest and finest oysters. See that your gridiron is very clean; rub the bars with fresh butter, and set it over a clear, steady fire, entirely free from smoke, or over a bed of bright, hot wood coals. Place the oysters on the gridiron, and when done on one side take a fork and turn them on the other, being careful not to let them burn. Put some fresh butter in the bottom of a dish, lay the oysters on it, and season them slightly with pepper. Send them to the table hot.

OYSTERS, ESCALOPED.--Use about two quarts of oysters. Butter the bottom of an earthen dish, and, after pounding up about one-half dozen hard crackers, sprinkle some of the cracker dust upon the bottom of the dish; on this arrange a layer of oysters, upon which sprinkle a little pepper, mace, cracker crumbs, and add small bits of butter; then another layer of oysters, same seasoning, etc., until the dish is full. After sprinkling on the top of this a good quantity of cracker crumbs, put in a hot oven and bake for about 30 minutes. Some cooks, in preparing this dish, pour on a little vinegar or a small glass of wine, which can be done either before or after cooking, as you prefer.

THERE is an old saying, that oysters are good only in the months in which the letter "R" is found; but in seaport towns they are eaten at all seasons of the year.