Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-02-10
THE TO0THSOME OYSTER
NoURIsHING FOR THE MOST
DELICATE PERSON.
AS Well as Hearty Dish for Every
body Else-Ways to
Cook.

| NOBODY KNOWS WipH oysters nrSt became
popular an article of diet. It doesn't
really matter anyway whether or not the
| stone age acquired muscle on a diet of
| melusks What is really vital is that we
can eat them to our advantage and gratifi-
| cation. q
This delicious bivalve is in season in
| every month containing an r. Canned
| oysters are available at any season and
| taste very we'll when properly cooked
| Fresh oysters may be bought all the year
| round in large cities near the ocean There
| is well-founded prejudice against using
| them except in the accepted season, for
| there is no doubt that unreasonable oysters
| may be tainted
| Oysters are said to be very nourishing
| for delicate persons. Many find cooked
| oysters indigestible. but that is the fault
| of the cooking. Some persons allow them
| to grow tough instead of tender during
| their preparation.
| Raw oysters are served on the half shell
| either on fancy plates or on deep plates
| filed with cracked ice. Small clean look
| ing shells contain the best favored oysters
To open an oyster hold it with one hand in
| a thickiy folded napkin, turning the deem
| shells downward. Then work an oyster
knife in seesaw fashion between the edges
| of the bivalve, cut the eye and pry off the
| upper shell.
| The oysters are left on the deem half of
| the shells and served with five or six on a
! plate, with the pointed ends toward the
| center. Cracked ice forms cushion for
the oysters, ana piece of lemon is placed
in the center of the circle. Sprigs of green
may be used as decorations With each
| plate is served a smaller one containing
| very thin slices of brown bread and butter
or oyster crackers. Finely cut cabbage,
served on individual plates, NAV accom-
pany the raw oysters. The regular oyster
plates are generally made with deep
indentation for each oyster Some of them
decorated to reDreSept SheJIS
How to Make Soup.
Oyster soup is made by some cooks as
follows: Take dozen oysters, and after
they have been removed from the shells
beard them. Cut the oysters in halves and
put them into soup tureen. Boil the
| boards alone in a quart of mutton broth
for a few minutes, then strain the liauid
and cast the boards aside Thicker the
soup with three teaspoonfuls of arrowroot
Strain through sieve and add the oysters
to the liquor. with little salt, pinch of
cayenne and a quarter of pint of milk
Simmer gently for five minutes, then pour
the soup into a tureen upon the oysters
and serve hot. This will be enough for five
or six persons.
oyster soup is too often spoiled by boil
ing the oysters. This only makes them
| tough
oysters baked in their shells are a de-
licious dish. Remove the boards from one
| dozen oysters. Beat up an egg and bake
about two tablespoonfuls of crumbs Dip
| each oyster in the egg and cover it with
crumbs. to which has been added a good
| dust of salt, pepper and grated nutmeg
! replace the oysters in their deep shells,
| put tiny piece of butter on the TOP of
| each Bake in quick oven a pale brown
! Serve in their shells, with a few drops of
| lemon juice on each.
A Digestible Broil.
| Broiled oysters are digestible and are
| made as follows: Select two dozen large
oysters. Beard them and lay them in a
| clean. dry cloth for a few minutes to re-
| move all moisture. Brush each over with
little melted butter and sprinkle with
pepper and salt. Brush the bars Of the
gridiron with a little of the melted butter.
put on the oysters and cook over a brisk
| fire about three minutes. Serve very hot
! in little heaps on neat rounds Of hot but
| tered toast.
| Oyster fritters, if once tried, will be a
| staple dish: in eXeEyss household They are
made slfoHowss Beard some oysters Sea-
son them with lemon juice and few grains
| of cayenne. Ron each oyster up in very
| thin piece of fat bacon. Make some frying
batter. Dip each oyster in it and fry
| golden brown. Drain on paper. Serve very
| hot on fancy paper.
| Oyster ome1et may be prepared for lunch
| con or tea, as follows: BEARD six oysters
| and cut each into four Break three eggs
carefully Put the yolks into one basin and
| the whites into another. Stir the yolks till
| they are a thick froth and of a paler color
Then add the oysters and pepper and salt.
Put an ounce of butter into the omelet pan
! and let 1t get very hot. Add few grains
| of salt to the whites of egg and whip them
| to very stiff frOth. Add them to the yolks
and stir them lightly but thoroughly Pour
the mixture into the pan. Place 1t on the
| nre Tor about three minutes. Then put it
| In the oven for about three more minutes
| ana signify brown the ton hold he no
before clear fire for a few minutes The
| inside should be soft and frothy. Serve on
a hot dish.
! Look and Taste Well.
| Escalloped oysters have the merit Of tast-
ing Well and looking well when served.
10 make them. put one dozen oysters, with
| their liquor, into a saucepan. Bring them
nearly to the boil to plump them out. Then
| drain Off the liquor and drain the oysters.
Have ready abou. half a pound of finely
chopped cooked fish-cod or haddock an
swers we'll Put the fish and oysters into
| pan and add to them enough good white
| sauce boiling. to moisten them. Season
with lemon juice, salt, pepper and cayenne.
! Sligntly butter deep dish. Put in the
mixture Oyer the top sprinkle grated par
mesan cheese little chopped parsley and
| and serve.
| oysters may be fried in cracker crumbs
or In batter. For the latter the oysters
are first scalded in their own liquor,
bearded and laid on cloth to drain. Break
the eggs into basin, mix the flour with
them add the milk gradually, with season.
Ing, and dip the oysters in batter. Put
| some hot lard in a deep frying pan and
crop the oysters into 1t one at a time.
| When done take them up with sharp
| kin.
Pie may be made Of either fresh or
canned oysters. Line baking dish with puff
or biscuit paste dredged with flour. Pour
IN dozen oysters which have been washed
ana ana seasoned with pepper and salt. Add
piece OF butter, some of the LIQUOR of the
oysters and an upper crust When served,
add garnish of parsley.
Patties and Canned.
oyster pattfes require two dozen oysters,
two ounces Of butter. three tablespoonfuls
or cream. littlesjemon Juice, blade of
pounded mace andn cayenne to taste. Scald
the oysters in they 7iaalor. beard them and
cut each one into three pieces. Put the but
ter into stewpan. <dredge in sufficient
flour to dry 1t yp and add the strained
oyster liquor with THE other ingredients.
| o,,dl OF ham hoot