Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-09-29
THE SERVING OF OYSTERS.
.He Was "A Bold Man That First Eat
an Oyster"

| THE SERVING OF OYSTERS.
.He Was "A Bold Man That First Eat
an Oyster"
| When oysters are in season and eaten raw
they are an easily digested 1000, proNlI 1
in whom the aesthetic was Largely deEei-
oped had their oysters openeo at me "a pie
quancy that is volatile as the aroma
| of coffee would be preserved. To enjoy an
oyster 'au naturel' ii must De opened on
the deep shell, so as to retain all the juices;
and where oysters can be had fresh from
need no dressing in addition to their natu-
raj juices. as these contain considerable
amount of phosphoric acid. This Is made
manifest when oyster stews are allowed to
stand too long after the milk ana IlquoF
ing raw oysters is to be commented in pref
erence to ours. They serve them win
brown bread and crisp celery. while We
deluge them with lemon juice or condi-
ments of various kinds, and thus destroy
all their delicate flavor.
When Cooking Is Advisable.
In inland places when it is impossible to
obtain the oysters. except in bulk, 1t is also
impossible to enjoy them as fully IN their
raw state as when they can be eaten ''out OF
hand" as they become rather fiat, stale
and Improbable and need considerab Bile
dressing up" Then, too, raw oysters are
only suitable served as first course at din
ner or luncheon and for salads or garnish-
Ing certain dishes. Therefore other meth
DDS are devised and employed in preparing
them for the table. The oyster is certainly
a social factor and a member of good stand
Ing, the aristOcat among the various va
rieties being the dainty Blue Point. The
great popularity of these delicate little BIZ
valves render the supply inadequate to the
demand, and few of these get far from
their native shores, except in the magma
plump oyster many masquerade as a gem
uine Blue Poipt," which derives its name
they originally came The imitation is only
lust as good" when one has not become
accustomed to the flavor of the native
Food Value of the Oyster.
An h o,,l in condition G
very readily assimilated; the food value is
proportionately low and large quantity
amount OF heterogeneous substance, without
the addition of other foods containing the
them among the luxurious articles of diet
and for this reason they are used more as
accompanlmentS to other nltroSenous
foods.
When Served Alone.
Oysters are seldom served alone, ex-
cept to invalids and in cases of chronic
Hines, where there is a lack of ability to
digest all strictly solid foods of nitrogen
Gus nature. Great care must be observed
The hard, muscular part must always be
removed and the oyster must be fresh.
rinse enough to ruttfe the Eills, as an
over-coolIed oyster, especially with the
tient an acute attack of indigestion.
Raw oysters do not always agree with
everyone; especially when long out of the
shell or the person is not accustomed to
partaking of them. When there is evil
dence of symptoms of poisoning from eat
ing oysters ii is probably not due to the
oysters themselves: but to some element
in its food, or more likely. because they
have not been properly cared for after
opening. Knowing the nature of the acid
they contain one would not expect a
thinking person to allow them to re-
action of this strong acid.
How Z" Cook Oysters.
Some one has said: AN oyster. sir. is
one of the elements of social existence.
delicacy of no age, sex or condition, but
patent to the universal family of man.
of all in the she'll; good in pickle, in curry.
in sauce: good at luncheon, before dim
good to eat by yourself; good when you
are hungry; good, moreover, when you
To Serve Them Raw.
To those whose palates have grown cal
louS and hard to please, the raw oy
ster served on the half shell as a first
solete. Oyster cocktails and canapes
have taken their place. Those who dc
soned incentives to the appetite may still
serve the plain oyster on the half shell
regard req TO the laws Of health. But do
not commit the objectionable sin of COW
the oyster is not thoroughly cold when
opened lay the shell on a bed of ice and
thus preserve the delicious juices.
Oysters BrOiIed in Shell.
Either lay the washel shells on the
broiler over hot Goals, as soon the oy-
ster begins to open; put in a bit of butter;
pry shell open quickly, dust with paprika
and eat at once. Another way is to have
oysters opened and in the deep she'll
cover with a bit of maitred d hotel sauce
and then lay on hot griddle: serve as
soon the juice boils.
Philadelphia BroiIed Oysters.
Heat, skim and strain the liquor and
add butter, salt and pepper. Grease
hot griddle and lay the oysters on, out of
shells, and brown quickly on both sides;
then throw into the hot liquor and serve
with toast. Ssss
ScaIIOped Oysters.
If you are using bulk oysters. wash
them and let them stand in clear, cold
water enough to just cover them for
half an hour. Then cover the bottom of
a baking dish with layer of fine cracker
or bread crumbs. on this place layer OF
large, fat oysters. well seasoned with
salt, pepper and bits of butter. Moisteu
this with some of the water in which oy-
sters stand and a little milk. Then add
another layer of crumbs, oysters, season
ing and butter and moisten. Continue in
this way until all oysters are used, COW
ering with the crumbs and dotting with
butter. Pour cup of good, rich milk
over this, and put in the oven. Bake
until rich, golden brown, and serve al
once.
MENUS FOR EVERY DAY IN THE
WEEK.
SUNDAY.