The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1883-10-31


them which destroys them but it is the piung-
ing them in the bot water. This hot water
drinks up all the native flavor OF the fish.
The same mistake is made by many cooks
in our own country and elsewhere, who
plunge oysters in hot water to make them
look larger and more inviting. This certain
" swells them, but all this additional size
is purchased az the expense OF flavor Most
of the fine relish OF the oyster has been APP
propriated by the water. Many OF the very
round, plump and extra large oysters which
are so much admired are made Sd by thus
soCsing them in very hot water; but IT will
be found. if you criticise them, that Just in
proportion as they have been artifcially en-
larged in this way they are destitute OF the
native oyster aroma.
The first thing which every housekeeper
ought 10 do in the matter of oysters is L, dis
card at once and forever the use in any form
of any but the highest priced article. Driven
by blind and irrational passion on the part
of many Of our people for low prices for
everything. and aware that most Of their
customers only know enough about oysters
to count them, the stew makers by trade are
apt to furnish q larger number OF oysters Tor
a stew than for fry, even though they sell
their fries and stews for the same price. 1t
will be seen at once that the explanation is
that their stewing oysters must cost them
less than their frying oysters III they are
cheaper in price you may rely upon 1t as
certainty that they are inferior in quality.
1t is very true that there are species OF oys-
tiers which are smaller by nature than other
species, and yet are very excellent as to quail
ity. Yet this does not alter the general tact,
as customs go. that the smaller oysters which
are furnished in stews are very much infe-
rior in quality to the larger oysters which
are furnished for fries. The general rule
still holds good, that just in proportion as
oysters are smaller they are poorer in quail
oil oil rh.ra L. and
shrivel more in cooking than the larger ones
do, they have much less flavor, they are not
so easy of digestion, and they are far less nu-
tritiOus.
ALL SHOULD BE REJECTED BUT THE BEST.
The prevailing ignorance, effrontery and
fraud on the subject of oysters reach their
climax when You have got down to the
miserable little ''cullons," out of which the
cheaper stews and soups are made, and which
| hucksters announce as prime oysters, only
! a quarter dollar hundredp' And yet so
strong and general is the appetite for oysters
that this understandable innutritious and
| indigestible refuse is bought and eaten by
| thousands and tens of thousands of gallons
| every season.
No culinary artist can make first-rate
| dish out of even second-rate materials 1t is
| Just as impossible to make first-rate stew
| out of inferior oysters as il is to make first
1 rate fry. Stewing will, of course, reduce the
| size of all oysters more than irving; but
those which are useo in stews should be as
| large originally as those which are fried.
| Equally for stews as for fries, seek only those
real extra prime oysters which are large,
| fresh and firm -heshed, and which. though
they will be made smaller by stewing. still
| remain plump and solid. More qualification
and more nourishment will be obtained
| from three or four of the very best quality OF
large oysters than from thirty or forty of the
H.. oh
| orally served.
Sometimes these frst-class primes cost
two three, and We have known them to cost
even four cents apiece. Well, suppose they
cost five cents apiece. Whether the object
in eating them is TO get strength or only
| at this price, will yield ten times better re
turns than the same amount expended Oh
tenth, fifth or even second-rate qualities.
OYSTERS PANNED IN THEIR OWN JUICE.
Select dozen of the freshest, largest anC
most highly favored oysters, such as you
| would for a fry. Have a small pan abou
one inch deep, with handle to it
! Open into this pan your doz
en- oysters. also the juice of the same
and the juice of dozen others. In this disl
you are to put no water and no milk, only
oyster juice, pure and simple. Add ont
ounce of Chester County giltedged butter,
little of the best (for there are grades anC
authorizations even here) Of black pepper anC
pinch of salt. Sprinkle on the top a small
quantity of cracker dust. Place on quicl
fire. When the oysters begin to swell thel
are done. To cook to this stage will requir
about five minutes. Do not turn out thes
oysters into any other dish. but eat directl,
from the pan, and while they are steaminj
hot.
| OYSTERS Planned IN THEIR SHELLS.
1t is mystery unknown to most oyste
caterers and which is a secret known to onl'
few experts in epicur:anism, that there j
such thing as frightening the oyster flavo
proper Oy lmparting 10 1t some of the tast
of the shell-just as we may enrich the favo
of peach by abstracting a very little of tn
bitter flavor of the peach-pit.
We will add the oyster-shell flavor to tn
native flavor of the oyster meat by pursuing
the following courses; Select dozen of tn
largest, freshest and most highly favore,
oysters. such as you would for q fry Bot
shells being washed perfectly clean, plac
shell and all, one by one, in the pan. witt
the round shell down. Now place in al
oven. Pretty soon you will see the shell
slightly open. When this takes place retir
the oysters from the fire. Remove tn
top shell very carefully, and see to il es
pecially that you retain as much as possibl
| of the oyster juice. Deposit on each oyste
very small piece of the freshest and sweetes
OF table butter-all of the vile stuff which j
| called cooking butter" to be thrown to tn
dogs. Also, little cracker dust and a pincl
ofsalt Now return again TO the oven in th
lower shell for from fifteen to twent,
minutes. When cooked to taste do no
empty into any dish or even pan, but ca
directly from the oyster shell, squeezing OF
each few drops of the juice of fresh
yellow, bright lemon
FARM NOTES.
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