Waterbury evening Democrat., 1903-10-09
TASTE AS TO OYSTERS.
Various Ways in Which the Biyalves


 are Abused by Various. Consumers.
 The oyster season is now open and ket in good numbers. How to eat oys- ters is problem that has been the lifetime study of the proprietor of an avenue hostelry. Nowhere in the city is this burning problem more fully threshed out than in this. oyster head quarters, where have gathered earnest worshippers at the shrine oysterial for so long time that mems regulations as connoisseurs are proved only by years. When they die and are for gotten in other walks of life you can still hear them spoken of adnairingly if their ability was established and deprecatingly if 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 mat ter of serving their fayortte biyalye. My patrons--I might almost say clients show especial difference in the mat ter of the raw oyster.
 Don't be surprised when tell you that horseradish, tabasco, Worcester shire, vinegar, catsup. celery sait, lem on cayenne and black pepper, salt, melted butter, sugar and even olive oli are used individually and in a wonder full variety of combinations as condl ments of raw oysters.
 xkgAr- T T T~.4 Fr rn esTry VI. planted the old-fashioned vinegar, salt and pepper combination. and l might say fully T5 per cent of oyster lovers use them. and them alone, to give zest to their oysters. But imagine pre- paration of powdered sugar and sweet oil on a raw oyster. have seen 1t score of times. Worse than that, 2 mixture of French mustard and tona- ! to catsup or melted butter and sugar with a sprinkling of cayenne. These are no more unusual with those who eat oysters six days in week than IS 1 the practice of submerging an innocent l oyster in a red bath of tomato cat 1 sup.
 ssThis gave rise to the question one day by one of a party of four to an- other: What sort of oyster do you usually eat with your catsupy l 'Olive oil has become fad with some in oyster service. Reduesfs for l oysters fried in olive oil or olive oil in stew and roast are frequent. The sev- eral condiments have named are used extensively in fancy stews and roasts.
 "A lawyer whose name for many years was most celebrated in the list of criminal lawyers at the local bar used to have his oysters brought to l him in the pan. so that he might pre- pare a sauce of horseradish, Worces- \ tershire. tabasco and mustard in I which bivalves were stewed, Another I also a jurist of note, insisted upon a 1 generous addition of sugar to every stew. The color of an oyster and even the appearance of its shell are made points of preference One insists that and all seaweads and dark sea growth I removed: another insists upon those bearing the most barnac1es
 "A peculiar fallacy is the matter of
 color Of the oyster itself Now. an
 oyster takes its color from it's shell
 If the shell he dark, so is the oyster
 and if light the same rule holds good
 Fewpersons know that if the dares1
 oyster be rubbed gently with a piece
 or linen 1t soon becomes white ant I clear There is absolutely no differ l ence, as far as taste and wholesome ness are concerned. between a ligh'
 and dark oyster. nopular opinion tt 1 the contrary notwithstanding When you depart from the realu
 of oysters raw you enter into a prob lem of rlain. milk, Boston and bo,
 stews, shell roasts roasts on toast broils. broils on toast, Baltimore hroils
 and many others. clear to the lina Q oyster cocktails and oyster omelets
 l find the real oyster lover. however the connnissenr. takes his oysters nor,
 or less straight and principally in tw,
 styles The first is raw. with the ii niest dash of lemon iuice or horse radish and the second. and to m, mind the very best of all. the shel : roast with little melted butter an,
 a little salt and pepper.
 One who has fondness for ovs ters to begin with never tires of tn, savorv delights of shell roast Witt
 impunity and without fear of eve growing sated or tired, one can ca oysters raw or oysters roasted in th shell three hundred and sixty-fve day out of every year with the added da, in leap year.-Washington Evenin,
 Star.