Recipes.
Scalloped Vegetable Oysters.—Boil two quarts of sliced vegetable oysters in about two quarts of water until very tender. Skim them out, and fill a pudding dish with alternate layers of crumbs and oysters, having a layer of crumbs for the top. To the water in which they were boiled, add a pint and a half of thin cream, salt to taste, boil up, and thicken with a heaping tablespoonful or two of flour rubbed smooth in a little cold cream. Pour this over the oysters and crumbs, and bake a half hour. If this is not enough to cover well, add more cream or milk. Stewed tomatoes are a nice accompaniment for escalloped vegetable oysters.
Stewed Vegetable Oysters.—Wash, scrape, and cut into slices not more than one half inch in thickness. Put into a small quantity of boiling water and cook until tender. If a large quantity of water is used, the savory juices escape, and leave the roots very insipid. When tender, pour in a cup of rich milk and simmer for five or ten minutes; add a little flour rubbed smooth in milk, and salt if desired; boil up once, and serve as a vegetable or on slices of nicely browned toast. If preferred, a well-beaten egg may be used in the place of flour.