Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-10-26
OYST Frs.

reserved by Banning Co.. Chicago).
OYSTERS.
The universal bivalve known as oys-
tiers does not hold first place on the list
OF shell fish so much on account OF the
amount of nutritive contained in its
small bulk as by reason of other quail
ties which recommend it to popular IA
v0r.
This most typical, as we'll as most
popular of mollusks can be prepared so
quickly and in such a variety of ways
and in such varied and delightful COM
binations it has become a general
article of food. The oyster is rightly
regarded as an easily digested food if
eaten raw and people with weak diges-
tive organs who cannot cultivate
taste for it in this state or when it is
cooked only just long enough to heat
through and not made tough, must
fOrego the pleasure OF eating 1t alto
gether and especially when served in
such tempting guises as oyster pies.
fritters or fried oysters.
A good authority thus sums up the
food value of the oyster. Chemically IL
contains within itself representatives or
all three nutritive constituents of the
food. The proportion of solid nutri-
1nent, however Is not large-three doZ-
en- of the average medium sized oysters
having only from "a up to 51-3 ounces OF
solids. There is probability. too, that
the heterogeneous matter which they con-
tain Is not all in the form of proteid, but
is partly present in other compounds OF
lower nutritive value.
tn, sa1, nnr1n
hydrate is present in oysters and Is
contained in the liver. It's presence
renders oysters an unsuitable food in
cases Of diabetes. in which strict diet
ia being enforced.
In regard to time required for COM
plete digestion of the oyster, the same
authority states that three medium
sized bivalves are entirely disposed of
by the stomach in one and three-quar-
tiers of an hour. This of course, refers
to the raw oyster The cooked oyster
being less easily digested.
The oyster consists chiefly Of two
PARASITIC soft and hard-the soft and
larger part is the liver and very easily
digested, though to be avoided, of
course, on account Of the presence of
glycogen in diabetic conditions such as
we have mentioned. The hard part of
the oyster is the muscle that binds the
shells together. This is not nearly so
digestible and should not, even when
raw, be given to invalids of weak diges-
tion and will cause great distress, often
of alarming and serious nature when
given in the tough leathery condition
resulting from improper and ignorant
cooking.
Broiled Oysters a Ia Mode.
Rinse in their own liquor as many
large oysters as are needed. Drain and
wipe quite dry on a soft cloth, season
with pepper and salt. Brush with but
ter a griddle or wire .broiler and place
the oysters upon it. Broil over a clear,
hot fire; and IL the oysters should drip,
place them far enough from the Goals to
prevent their becoming smoked, if using
the wire brOiler. When done a delicate
brown, and their gills ruffle, place them
on delicate squares of toast, and put
very small pieces Of butter on each oys-
ter
Oysters Planned a la Mode.
Cut slices of bread, about a quarter of
an inch thick, cut them in rounds to fit
the bottom of individual casseroles
Butter them slightly and toast nicely.
Put one in each casserole, pour over
them enough of the heated and strained
liquor of the oysters, to moisten slight
ly. then place six oysters on each piece
Of toast, dust with little pepper place a
little piece of butter on top. When all
the casseroles are ready, place them in
n large baking pan. cover tightly. set
them in a hot oven. let them cook eight
minutes. or until the gills are ruffled.
Then lift the cover and put little salt
on them, and let them cook. just a
minute longer. Serve in the dishes in
which they are cooked, with quarters of
lemon.
Paris Oyster Fricassee.
Scald quart Of oysters in THEIR own
liquor; just as they come to a boil drain
the liquor into a bowl, keeping the oys--
tiers hot, while you make the following
sauce: Put in a stew-pa two table
spoonfuls of butter. melt, but do not
brown. then stir in two tablespoonfuls
of sifted -four. and let cook a moment
without browning. Then add a cup of
the strained oyster liquor, stir and cook
until it boils. then remove from the fire.
add a teaspoonful of lemon juice, salt
and pepper to taste. and yolks Of two
eggs slightly beaten. Mix well together
and place over the fire again for two or
three minutes to set the eggs. but do not
allow to boil. Next add the oysters,
and serve very hot on slices of toast
Staten island Oyster Pie.
Scald a quart of oysters in their own
liquor, when 1t comes to the boiling
point skim out the oysters and set
where they will keep hot. Add to, the
liquor two cups OF hot water, season
to taste with salt and pepper. Rub two
ounces Of butter to a paste, with two
ounces of flour. dilute with a cup of hot
milk, and add to the broth. Stir and
cook until smooth and creamy. Have
ready a crust Of nice light biscuit
dough, rolled half an inch thick, cut in
to inch squares and drop into the boil
ing stew Cover closely and cook thirty
minutes. When done take them up
carefully and place in a hot dish. Stir
the oysters into the broth. and when
thoroughly hot turn into the dish with
the dumplings.
New England Oyster Pie.