The Vinita weekly chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1902-1905, 1903-12-03
EATING THE OYSTER.
There Are Many ways OF PrePartns
Them To suit the varying
Tastes of People.

How TO eat oysters is problem tha
has been the lifetime study OF the pro.
pnetor OF an avenue hostelry. says the
Washington Star. Nowhere in the city
Is this burning problem more fully
threshed out than in this oyster head.
quarters. where have gathered earnest
worshipers at the shrine oysterial for
SO long time that mems regulations
as eonnolsseurs are proved only by
years. When they die and are forgot
ten in other walks OF life you can still
hear them spoken OF admiringly II their
ability was established and depreciat-
ingly 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 host than he proprietor.
the difference In taste shown by low
ers OF oysters In the matter OF serving
their fayorite bivaiye. Ny pairons-l
might almost say clients show especial
difference in the matter OF the raw oys-
ter
Don't be surprised when | tell you
that horseradish, tobasco. Worcester
shire vinegar catsup. celery salt
lemon, cayenne ana black pepper. salt.
melted butter sugar and even olive oil
are used individually and ir a wonder
ful variety oi combinations as coudi-
ments Of raw oysters
"Horseradish ard lemon have sup
planted the old-tashioned vinegar. salt
and pepper combination and ! might
say fully 70 per cent Of oyster lovers use
them. and them alone. To give zest TO
their oysters. But imagine a prepara-
tion of powdered sugar and sweet oil
on raw oyster have seen il scores
Of times Wor2e than that. a mixture
Of French mustard and tomato eatsup
or melted butter and sugar. or horse
radish. Worcestershire tobasco and cell
cry salt or lemon. vinegar and sugar.
with a sprinkllng Of cayenne. These
are no more unusual with those who
eat oysters six days IN a week than ls
the practice OF submerging an innocent
oyster In red bath Of tomato catsup
This gave rise 20 the question one
day By one Of party Of four to another:
What sort Of oysters do you usually eat
with your catsup7
Olive oil has become fad with some
IN oyster service Requests for oysters
fried in olive OIL or olive Oh IN stew
and roast are frequent The several
condiments ! have named ere used ex-
teusively In fancy siews and roasts.
"A lawyer whose name for many
years was most celebrated In the llst
Of criminal lawyers a the local bar used
10 have bis oysters brought 10 him in
the pan, 50 thar he might prepare a
sauce Of horseradish. Worccstershire.
tobaaea and mustard IN which the BIZ
valves we're stewed Another. also
jurld of note. insisted upon a gener-
una addition of sugar 10 every stew
The color of an oyster and even The
appearance OF its shell are made poiats
Of preference One Insists that each
oyster shell shalt be scrubbed and all |
seaweed and dark sea growth removed
another Insists upon those bearing the |
mosi barnacloa
peculiar fallacy Il the matter Of |
color u the oyster itself Nov. an ove- |
ter takes iis color from lts she'll II |
the shell be dark so is the oyster. and
u ilHht the same rule holds good Few
persons know that If the darkest oyster
y rubbed gently with piece OF linen
y s1oH becomes white and clear There
Is absolutely no difference. az far As
taste and wholesomeaess are concerned
between light and dark oyster. popu-
lar opinion to the contrary notwith-
standing.
When you depart from the realm Of
oysters raw you enter into a problem
Of plain milk. Boston and box stews
ahell roasts roasta on toast bolls. broiIa
On toast Baltimore hrolls and many
ltheFa, clear % the line Of oyster cock
iails and oyster omelsts End the real
oyster lover however the connoIsseur
lahes his oysters more or less straight.
md principally In two styles. The arss
s raw, With the tlnlest dash OF lemon
uiee or horseradish. and the second. and
% ny mind the very best best OF all. the
hell roast with little melted butter
md little salt and pepper.
One who has e fondnsss for ora
err 70 begin Hsth never tires of The
'avoFy delights Of shssi roast. with
mpuniu and without fear Of ever