The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-02-18
THE MOST TYPICAL AND POPU
LAR OF THE MOLLUSkS.

l SQiCdSO-
THE MOST TYPICAL AND PoPu.
LAR OF THE MoLLUSkS.
The belief that oysters may be the
means of conveying the infection OF ty-
| phoid fever is not unwarranted. as it is
possible and not at all improbable for
them to become infected with typhoid
germs if they are grown where they may
be contaminated by sewage which may
contain these disease germs. Although i,
has been clearly proven by artificial
incubation of typhoid bacilli that danger
from this source is possible. there is very
little risk, if any. if the suspected oysters
are kept alive for several days after
dredging, in salt water that is frequently
changed Ito wash out the bacillD. 1t is
very unlikely that oysters obtained in the
shell or freshly opened in the markets
can introduce typhoid fever even when
eaten raw, as the bacilli introduced into
their bodies will survive but few days.
But when uncertain OF the feeding
ground of your favorite bivalve 1t is well
to inquire into the methods of treatment
employed by the oyster dealer or else
buy your oysters in the shell and eimi-
nate all dangerous conditions by the salt
diet process.
Cooking the oyster will effect the same
object with even greater certainty, but
by the ordinary process its digestibility
is greatly diminished; and oysters are
too extravagant a form of food to be
served improperly.
Light cooking is permissible, and if
they are lightly roasted in the shell they
are nearly, IL not quite. as digestible as
the raw oyster and far more palatable to
many tastes. Baking or steaming in the
shells or out are often more convenient
ways of cooking than roasting. or rather
griling over the fire. and their digesti-
'bility may be assured in this way al
though their characteristic favor is
somewhat diminished. The oysters are
not so frequently the cause of indiges-
ton as is the company they are made
10 keep. They are served with milk that
has perhaps been boiled and is not an
elecent which is, under any circumstance
harmonious to shell fish of any kind. The
practice of barbarism goes still further
and various kinds of pickles of them
selves most likely to disagree, are served
with 1t.
When taken raw the oyster is properly
regarded as an easily digested food.
Chemically it contains the representatives
of all three nutritive constituents of the
food Exclusive of its large per cent of
liquid, the oyster possesses a very small
proportion of solid nutrient. And the
very small amount CT fat or fuel sub
stances they furnish necessitates their
combination with bread. potatoes rice
or some kind of cereal, when they are
eaten to supply actual nutrition. While
they are classed as tissue formers the
heterogeneous matter they contain may
not all be in the form Of proteid. but
partly in form of other compounds lower
in their nutritive value.
~ -
lar form in which the carbohydrates are
presented in the oyster. is contained in
the liver, which constitutes the larger
proportion of the bivalve. In cases of
diabetes in which a strict diet is being
enforced. the presence of carbohydrates
renders the oyster most unsuitable and
Away sto be avoided.
Avoid oysters that have been fat
tened unlesA you prefer appearance to
quality. as they lost from one-eighth to
one-ffth of their nutritive value by this
process.
The Greening Of Oysters.
Much has been said recently on this
subject. Not that this is a new condition.
however. Authorities, as usual, differ in
conclusions as to the cause of this phe-
nome non. Some consider il perfectly
harmless in all instances, while others
give several results from their investiga-
tons, in some cases concluding that the
greening Of some oysters from certain
localities is harmless. but finding in 9TH
ers that the green color is associated with
the presence of an excess of copper. This
is often the result when some varieties OF
our oysters are rebedded along the coast.
These are not to be regarded above sus-
picion. To the sensitive taste there is n
noticeably unpleasant harshness 10 some
of these green oysters. they being other
wise quite fiavorless. II is well to avoid
these. as they are certainly not palat
able nor can they be in a healthy state.
Baked Oysters.
Have the oysters freshly opened, re-
move the gills tbeardsl and first dip them
in beaten egg. then into fine, sieved bread
crumbs. white or whole wheat. first sea-
soning the crumbs with pepper, salt and
little grated nutmeg or celery salt. Place
the oysters in their lower shells. put a
piece of butter on top of each and ar
range the shells in a shallow pan: place
them in a brisk oven for a few minutes.
When steaming hot remove at once 10
heated oyster plates, squeeze a little
lemon juice over each and serve. Cut
lemon may be placed in "A bouquet OF
parsley or watercress in center OF each
dish and used at option Of each guest
Stewed Oysters.
(Without MILK
Carefully remove dozen oysters from
their shells; wash them in their own
liquor until they are perfectly free from
grit and shells: put them in saucepan
and after straining the liquor until per
fectly clear. pour ii over the oysters. /
Phse the pan over a moderate FIRE and
iet4Dl rnrner gently until gills rune. Skim
out The oysters and keep them warm
over not water. Now II you can get -.
add TO the liquor a cup OF pure rich
cream mot milk or else use good chicken
or veal stock. Rub two ounces Of butter
with level tablespoonful Of four and
thicken the sauce with this. cooking and
stirring until II bofIs Up smooth and
thickens. Season TO taste with salt and
pepper Put in the oysters and let them ,
get very hot without boiling. Take from
the fire and pour over slices Of toast II
cream IS used flavor with a little nutmeg
ground mace or celery seed But Use
lemon Juice IL the broth "a substituted.
Spiced Oysters.
Take one hundred nice sized oysters
aaf put fheTn - \ large aaTthen Jay