January 20, 1956 Savory Oyster Stew, Salt Sticks

Savory Oyster Stew

It's nonfattening! 205 calories per cup

1/2 c. chopped onion
1 carrot, diced
2 stalks celery, diced including leaves
Tip of bay leaf
1 1/2 t. salt
Dash of pepper
1 T. butter
1 quart milk
1 pint oysters

Saute diced vegetables in butter for a few minutes. Add tip of bay leaf and seasonings. Add milk; bring to boiling point, but DO NOT BOIL. Meanwhile heat oysters slowly in heavy skillet but do not boil. Strain hot milk mixture into oysters. SERVE AT ONCE.

Note: This is a delicious stew for a modest 205 calories per cup/

Salt Sticks

1 c. milk
1/4 c. butter
1 T. sugar
1 t. salt
1 yeast cake
1/4 c. lukewarm water
2 1/2 to 3 c. flour
Coarse salt

Scald milk, add butter, sugar and salt, cool to lukewarm. Add yeast softened in warm water, add 1 1/2 c. flour. Beat 2 minutes with electric mixer or 5 minutes by hand. Add enough flour to make dough easy to handle. Knead. Place in well greased bowl, cover and let rise until doubled in bulk. Roll dough into rectangle 8 x 12 inches. Cut in half, lengthwise, then into 16 strips. Roll under palms to make smooth even sticks 8 to 10 inches long. Arrange 1" apart on cookie sheet. Before baking brush with egg yolk, slightly beaten and diluted with 1/2 T. cold water. Sprinkle with coarse salt crystals. Bake at 300 degrees until crisp.

Editor's note: Sorry. The baking time is missing from my copy of the recipe.