Luncheon Oyster Cups
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
Ingredients
- 18oysters -- & their liquor
- 21/4 cupfuls milk
- 1tablespoonmargarin
- 1pimiento
- 1cupful grated cheese
- 1cupful chopped celery
- 1teaspoonful salt
- 4teaspoonfuls baking-power
Directions
- 1
18 oysters -- & their liquor 2 1/4 cupfuls milk 1 tablespoon margarin 1 pimiento 1 cupful grated cheese 1 cupful chopped celery Flour 2 tabl
- 2
Melt the margarin, add three tablespoonfuls of flour, and cook until the mixture bubbles
- 3
Add one and one-half cupfuls of cold milk gradually, stirring constantly
- 4
Stir in the celery and cook twenty minutes in a double-boiler
- 5
Add the pimiento chopped and the cheese
- 6
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 whit
- 7
Serve in cups made of the following mixture: sift together two cupfuls of bread flour, the salt, and the baking-powder
- 8
Mix in the shortening thoroughly and add about three-fourths cupful of milk or enough to make a soft dough