New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-04-10

makes them very becoming.
vceetarans seem to be making a good deal OF
effort lately 10 impress upon the truth Of their
| convictions. OF course all know that the vege
vegetable Kingdom is the great storchou-e from when
animal life receives rs uOunshmcnt, and certainly
the greatest and strongest animal, in the world are
those who eat only what the fields provide one OF
the most splendid looking In Grants army-a
great tall. robust man. with "A red and white com
plexion that "A woman might have cnviod. was pointed
ont 10 the writer as the Of eminent vegetarian
and rs one who until after his twcuiy-nrSt birthday
had never tasted meat. stll with few exceptions
: the nutrtve value Of such food IS low. Although
the Chine-c and IIlndoo, live almost entirely on rice
II (, only by the consumption OF enormous quahnucS
| that the material necessary 10 the system can be
| supplied We know that under different climates
and conditions health only be maintained BY
widely diverse rcgimens. A. opposed TO the fari-
naccous diet Of the East. the Gncho Of south America
lives almost exclusively on animal food 50 after all
the nrcnt best suited the human system, Is that
which best replaces 10 individuals ihe waste that Is
| constantly going in our bodies.
Doubtless II people would study their consutu
| tlons and eat what Is best adapted 10 supply what
Is needed by different systems, II would be better
than the result Of having pronounced convictions as
TO the ady-nbnity Of a vegetarian or meat diet.
~ all the vIands served on American tables there
| Tho finest Of thes" blvalvcS obtained along the
Atlantic coast and II h caimcd that the best recipes
for cooang them found In the south. The follow
Ing however. have been collected not only In this
country but from across the water. France and Ger
many contributing some OF the number
The oval ,na,, Of the oyster most housckeepers
know. consists Of the Of the stomach, which we
cat and the hard white muscle that closes the she'll
Tbi, Is frlngcd with the soft g and the mantle the
whole forming what Is called the beard. To this
muscle scales ~ the lining Of the shell fire.
quently cling and IL is these Splncrs OF she'll which
need L, h. carefully removed In preparing oysters.
I'm some places the Sucking" instead OF being done
by opening the she'll with knife. is accomplished BY
breaking It apart, and this causes numerous bits OF
shell 10 adhere the muscle. The best cooks cut
out this mnsclc leaving only The fringe. thus rendering
the dish more palaablc. Put this should not De done
with raw Tillcd oysters. or when they are to be
served I'm any form In which the shape 10 be seen
fried broicd Oysters be kept alive I'm water
and fed with Indian meal but they do not faen thus.
They seem to do merely because the frcshcr water,
on account lesser density, enters its tissue more
readily than their native salt water. but 1t merely
boas them and they become wntery and poor.
The best oy stcr is the fresh from the bed.
oysters in jelly preferred by many to the
oysters on the hail she'll Make savory jelly Of
soup stock II must be firm and clear. and free from
fat Put into a saucepan pint Of this Jelly with
two small onions slices. three four blades
Of mace few bits OF celery or littlc celery SALT ~
glass Of wine, and tablespoonful OF vinegar or the
Juice Of n lemon. Caramel will give it n deep color,
and a few drops Of cochIncal red tngc. Let this
simmer until thoroughly Favored, then strain carefully
and allow 10 become COOL but not still. Have the
oy sters ready the half shel-thc shells should be
set either In the oys plates finely cracked Ice
in small plates five each platcund pour aspc jerly
so MS IT, MI each shell full possible. set them in
n cold place and serve when finn. Another and-in
the opinion Of hOus"keeper gifted with unusual taste
I'm serving Gaip' d;sheS-prcter why Of arranging the
oy sters Is 70 let TIE jelly cool platter ill hard,
then cut cho? II fine and heap II the oysters
on the half shell, just before sending TO the table.
A recipe for "Oysters skewerS' comes from
FIar,e aud provides excellent lunch dish. Tnkc
three fine, lnrge oysters. drain the liquor from
them and put II In n saucepan with n tabesp Of
butter and OF -four, little parsley. and n few
mushrooms. Thicker with the yolk Of an egg. Stew
the oy sters In this for a few Minutes without
letting It boil Have some mushrooms ready. cut in
slices and put slice Of mushroom and an oyster
alternately small silver skewers Dip them in the
saucc then into brcadcrumbs then into beaten egg and
crumbs again. and fry IN deep lard till they rich
golden brown serve them on the skewerS. with the
sauce poured them.
oysters au SOle" Is another French recipe. They
are TO be cooked in the same way the "oyters on
Showers" except that the mushrooms omitted.
Then skewer two oysters together with the tiny tooth
nick skewers which come for these little Dishes roll
them in crumbs, then In beaten egg seasoned with
pcnpcr and celery salt, lastly In crumbs, and fry.
serve OH the skcwers garnlshed with parsley.
To grill oyster, Is the simplest of nll ways OF cook
ing Them but Is to many persons the most palatabc.
Il il an excellent "invalid' dish. Place the closed
oysters with the deep part of the she'll downward on a
hot cridIron. when DONE the shells bulge open with
n iet OF steam Serve Instantly.
For baked oysters choose fine large ones, and lay
two or three together on nice round OF buitered
toast Put II little pepper and salt and few bits Of
butter on them. and set In a very hot oven TIL the
edges of the oysters curl little.
For ncked oysters drain the liquor of the oysters
which must he carefully selected. Put them la sauce
pan and after letting the liquor settle. pour 1t over
them leaving the sediment and let them almost boil