The sun. [volume] (New York [N.Y.]) 1833-1916, 1903-09-20
TASTE As TO OYSTERS.
Various WaW I'm Which the Btvalves Arc
Abused BY Various Consumers.
From the Wdshin pton Evening 81

From the Wdshinp ton Evening Star.
The oyster season Is now open and tho
luscious bivalves arc on the market In good
numbers. How to cat oysters Is problem
that has been the lifetime study OF the pro-
prietor of an avenue hostelry. Nowhere
in the city IL this burning problem more fully
threshed out than In this oyster headquarters.
where have gathered earnest worshippers
at tho shrine oysterial for 80 long time that
man = regulations as connoisseurs are proved
only nv wears When they die and are for
gotten In other walks of life you can still
hear them spoken OF admiringly II their ability
was established and deprecatinRly II their
oyster choices were not worthy OF the quiet
constant patrons OF the place.
STRANGE" said the host the other day.
for he Is more the host than the proprietor
-the difference In taste shown by lovers OF
oysters in the matter Of serving their favorite
biyalve. My patrons-I might almost say
cl,ents-ehov especial difference In the matter
OF the raw oyster.
Don't be surprised when | tell you that
horseradish, tabasco. Worcestershire. vine
gar. catsup. celery salt lemon. Cayenne and
black pepper, salt, melted butter. sugar ana
even olive oil are used individually and In a
wonderful variety OF combinations as condi-
ments OF raw oysters
"Horseradish and lemon have supplanted
the old fashioned vinegar. salt and pepper
combination, and ! might say fully 10 per
cent. of oyster lovers use them, and them
alone. to give zest to their oysters. But imag-
inc a preparation of powdered sugar and
sweet oil on raw oyster. | have seen 1t
| scores Of times. Worse than that. mixture
| Of French mustard and tomato catsup or
melted butter and sugar. with sprinkling Of
Cayenne. These are no more unusual with
| those who eat oysters six days in week than
| is the practice OF submerglns an innocent
SThis gave rise to the question one .,, day
. sSTs o q oyster do you usually eat with your
oil has fad n with some 3stG
OLIVE oil or olive OIL Several en- stew
have named are used extensively in fancy
stews and roasts.
WAS most celebrated in the list of criminal
LAWYERS at the local bar used to have his
oysters brought to him in the pan. so that
sas RlsDaF taba.eo and %Sstsrd IN
which the bivalves were stewed. Another.
also jurist OF note. insisted upon gen
color Of an oyster and even the appearance
Of its shell are made points OF preference
One insists that each oyster snsll shHl 90. os
growth removed: another insists upon those
Bearing the most barnacles.
peculiar s s so ta' an 't oys,s Of eSss
It's color IRON its shell. II the shell be dark.
s 81 holds GOOD Few persons know that il
DARKEST oyster is rubbed gently with "a
clear. There is absolutely no difference. as
far as taste and Thoesomeness are con
popular sppinion to the contrary notw'th-
When you depart from the realm Of oys-
ters raw you enter into 2 problem Of plain
roasts on toast. broils. broils on toast. Bal
timore bros and many Others . clear to the
ind the real oyster lover. however. tho
connoisseur.. takes his, oysters more or less
| straight and principally in two styles. Tho
nrst L raw. with .he tinisst dash Of lemon non
to nv mind the very best Of all. the shell
roast. with little melted butter and a little
salt and pepper.
"Ons who has q fondness for oysters TO
begin with never tires Of the 80 vory, delights
OF she'll roast. With impunity and without
fear OF ever growing sated or tired. one
can eat, oy.ts,s raw or oysters roasted 70
ths added day In leap year.