The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-10-25
OYSTERS.

/ amount OF nutTitiye contained in its
small bulk as by reason of other quill
ties which recommend it to popular favor
This most typical as well as most popu-
lar of rnollusks can be prepared TO quickly
and in such q variety OF ways and in
such varied and delightful combinations
1t has become a general article Of food.
The oyster is rightly regarded as an cas-
| lily digested food If eaten raw and people
with weak wigestive organs who cannot
cultivate a taste for it in this state or
when it is cooked only just long enough
to hea Through and not made tough,
mustforego the pleasure of eating it al
together and especially when served in
such tempting guises as oyster pies, fritz
tiers or fried oysters
The difficulty of obtaining healthy and
wholesome oysters far inland is somewhat
overcome by the present 'up-to-oate IA
cilities for quick transportation, but
| avoid frozen oysters because freezing in
jures their favor and nutritious qualities
and makes htem fat stale and unprofit-
able. y good authority thus sums up the
food value of the oyster Chemically it
contains within itself representatives of
all three nutritive constituents of the
food. The proportion of solid nutriment,
however. is not large-three dozen of the
average medium-sized oysters having only
from pa to 1-3 ounces of solids There
is probability, too. that the heterogeneous
matter which they contain is not all in
the form of proteid. but is partly pres Mt
in other compounds OF lower nutTitive
value
Glycogen is the form in which carbo-
hydrate is present in oysters and is con-
tanned in the liver. Its presence renders
oysters an unsuitable food in cases of
diabetes. in which d strict Diet is being
In regard to time required for complete
digestion of the oyster, the same author
ity states that three medium-szed BIZ
valves are entirely disposed of by the
stomach in one and three-quarters of an
hour. This. of course, refers to the raw
oyster. The cooked oyster being less
easily digested.
The oyster consists chiefly Of two parts
the soft and hard-the soft and larger
part is the liver and very easily digested
though to be avoided of course, on ac-
count of the presence of glycogen in
diabetic conditions such as we have men
toned The hard part of the oyster is
the muscle that binds the shell together
This is not nearly so d'gestable and shoald
not, even when raw, be given to invalids
of weak digestion and VIII cause great
distress. often of alarming and serious
nature when given in the toush leathery
condition resulting from improper and
ignorant cooking.
First we value the oyster for the deli
cacy of its agreeable and peculiar flavor
which varies greatly according to size
and location of tn beds The small oys-
ter. or native. generally being the
choicest Next. quality in it's favor as
food is its great digest soiity, but its nu-
tritive value being so small, ten dozen
being required TO yield the heterogeneous
substances needed in a days ration" II
cannot be consiuered in any other light
than an extravaganza form of food. a
given quantity of probid in this form
costing about three times as much as 1t
does when purchased as lean beef.
BroiIed Oysters la Mode.
Rinse in their own lquor many large
oysters as are needed Drain and wipe
d
pepper and salt. Brush with butter a
griddle or wire broiler and place the oys-
tiers upon it. Broil over clear, hot fire:
and if the oysters should drip, place them
far enough from the Goals TO prevent
their becoming smoked If using the wire
broiler. Whe ndone a delicate brown
and their sills ruffle, place them on deli
cate squares of toast. and put very small
pieces of butter on each oyster.
Oysters Planned a la Mode.
Cut slices of bread about 4 quarter of
an inch thick. cut them in rounds TO fit
the bottom of Individual casseroles. But
ter them slightly and toast nicely. Put
one in each casserole. pour over them
enough of the heated and strained liquor
of the oysters TO mosten slightly, then
place six oysters on each piece OF toast.
dust with a little pepper. place little
pieces of butter on top. When all the cas-
seroles are ready. place them in a large
baking pan. cover tightly, set them in a
hot oven. let them cook eight minutes, or
until the gills are runIed Then LIT the
cover and put little salt on them and
let them cook. just a minute longer.
Serve in the dishes in wh Oh they are
cooked. with quarters Of lemon.
Paris Oyster Fricasee.
Seald a quart Of oysters in their own
liquor; just as they ,ne to a boil drain
the liquor into bowl. keeping the oysters
hot. while you make ths following sauce:
Put in a stew-pan two tab espoonfuls Of
butter. melt. but do not brown. then stir
in two tablespoonfuls OF s.sted flour. ard
let cook a moment without brown ng.
Then add cup Of the strained oyster
liquor. stir and cook until it boils. then
remove from the Ere. add teaspoorfGl
of lemon juice. salt AID pepper 10 tas,e-
and yolks OF two esEs slightly beaten.
Mix wei together and place OYER TIE fire
again for two or three minutes to set the
eggs. but do not allow 20 boil Next add
the oysters. ana serve very hot On sizes
of toast.
Staten Island Oyster Pie.
Said a quart Of oysters In their own
liquor. when i cones u the boiling point
skim out the oysters and set where they
will keep hot Add to The loquor two
cups OF hot water season u atste with
salt and pepper Rub Swo ounces OF bat
ter TO a paste. with mo ounces Of four.
dilute with cup OF hot milk. aud add 70
the broth. Stir and cook until smco
and creamy. Have Te3dy a crurt Of 1tce
uEht biscuit dough. rolle6 half az mn
;hick. cut into inch squares. ant drop
into the boiling stew Cove = sely sni
cook thirty minutes. When done take
them Up carefully and place il a hot d l.
stir the oysters into The broth. and Nh@n
,ho-oughly hot turn into the Dish VI
he dumpiings.
New England Oyster Pie.
Butter two deep pie Plates q unif IT
size. and line with pur paste. Or plain Eich