Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1891-09-15
TIE LUoroUs OYSTERS.
How They Should He Hsndied-Their
Nervous Organism.
Y Herald


Nervous Organism.
~ Y Herald.
The nervous system of the modern
oyster cannet be trifled with; il it Is,
some one will suffer- The planters
have the art Of developing the most
exquisite flavors within the stony over
coat Of the genus Ostrea, but the fiends
who receive them at the place of con-
sumption can in five seconds destroy the
work Of few years.
A too sudden shock or change OF tenn
perature will kill them, while the per-
nicious custom of covering them with
fine ice makes them flavorless, as the
melting ice washes away their natural
flavor. In fact, all the old idea in re-
gard to the care, the opening and the
service Of this mollusk must be put
aside, for they are little more than an
oysterling at best, and, like all young
creatures, should be handled tenderly.
OAfter lecturing for years against the
smashing process Of opening oysters, at
this late day it seems like threshing old
straw to again call attention to this dan
gerous and barbarous procedure. When
we recall the fact that few years ago
there were but two establishments In
this city where oysters were properly
opened-by the so-called Boston or
stabbing process-and that to-day there
are nearly one hundred, it is apparent
that the efforts to correct the evil have
not been in vain. If patrons Of restau-
rants and guests at banQuets will but
send back oysters whenever the shells
look like broken saws the primitive
style of making them harmful as we'll
as uninviting will be permanently aban-
doned.
When the large, coarse oysters OF
other days were used in cookery 1t mat
tered but little how long they were sub
jected TO the process. There is, how
ever, but one proper way Of stewing the
modern oyster, and that is by adding
them to the pan after and not before
the milk has boiled. The hot milk will
cook them sufficiently by the time the
stew is placed upon the table, and the
walnut of butter, salt and pepper may
be added just before serving. Simple
as this process is it is difficult to find a
place in the city where the details are
complied with.
OTo prepare paprika oysters put into
chafng dish or frying pan tablespoon
full Of beef dripping or butter, table
spoonful of minced onion, an eighth of a
bay leaf and teaspoonful Of salt.
When the onion browns add pint of
strong beef broth, heaping teaspoon
full of paprika and scant tablespoon
full Of Drowned flour. Stir, simmer
until thick, strain II the onion is OBJ
jectionable, and add a dozen medium
sized oysters. Let this stand on the
back of a range for few minutes be-
fore serving. If chatting dish is used
do not cook the sauce after adding the
oysters. A moments boiling would
curl them up and make them look too
small for eating. Serve on toast.
II few spoonfuls Of the foregoing
dish is left over add it to an omelet,
surrounding the latter with tomato
sauce and serve. Paprika is just the
condiment for club men, those who are
addicted to late suppers and good
time generally.
An oyster omelet is made by dissolv-
ing teaspoonful of rice or wheat flour
with q gill of cold water, rubbing the
-four quite smooth and adding to it half
pint of oyster liquor, together with
teaspoonful of table butter, to salt
spoonfuls of salt and half saltspoonful
OF white pepper. Whisk these ingre-
dients in tin lined saucepan over the
range until they thicken, then push to
the back of the range and add to 1t
dozen small whole oysters. Beat up
four eggs with tablespoonful Of thick
cream, pour this into a creased, hot
omelet pan, care being used to prevent
burning, and just before folding COM
pletely add the oyster preparation; turn
out on not platter and serve.
Scalloped oysters are so called be-
cause they were originally cooked In
scalloped shells. 1t is good way to-
cook them provided they are not too
dry when served. Put scalloped yell
low dish heaplng tablespoonful OF but
ter, melt it slightly, then cover the bot
tom with layer of oysters, and over
these strew quarter Of an inch layer OF
cracker dust, previously dried a mo-
ment in the oven; season with salt,
white pepper and dash OF nutmeg,
with a hesping teaspoonful of butter
divided into pieces. Repeat this pro-
cess until the dish is full and moisten
with as much oyster liquor as the dish
will absorb; bake fifteen minutes In
quick oven.