Omaha daily bee., 1903-02-18
TABLE AND KITCHEN


selected Menus.
LUNCH.
Tripe and oyster Fricassee.
Rice Croquettes.
DINNER.
Tomato Soup.
Salmon Loaf. Sauce Hollandaise.
Potato Balls. Stewed Peas.
Fairy Cream. Vanilla Sauce.
Coffee.
LUNCH
Oyster Omelet. Brown Tomato Sauce.
Celery Salad.
Nut Bread. Cocoa.
Oyster Soup.
Egg siaw.
Cranberry Charlotte. Coffee.
ABOut Oysters.
The belief that oysters may be the means
OF conveying the affection of typhoid fever
is not unwarranted. as it is possible and
not at all improbable for them to become
infected with typhoid germs il they are
grown where they may be contaminated
by sewage which may contain these dis
ease germs. Although ii has beer clearly
proven by artificial incubation of typhoid
bacilIi that danger from this source is pos
sible. there is very little risk, IL any, II
the suspected oysters are kept alive for
several days after dredging. in salt water
that is frequently changed Ito wash out
the bacillil. II 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 In
troduced into their bodies will survive but
a few days. But when uncertain Of the
feeding ground Of your favorite bivalve ii
is we'll to inquire into the methods Of
treatment employed by the oyster dealer
or else buv your oysters in the shell and
eliminate all dangerous conditions by the
salt diet process.
Cooking the oyster will effect the same
object with even greater eel ,ainty, 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. AMI II 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 OF steaming in the shells
or out are often more convenient ways OF
cooking than roasting, or, rather. grilling
over the fire and their digestibility may be
assured in this way. although their charac-
~teIistic flavor is somewhat diminised. The
oysters are not so frequently the cause OF
indigestion as is the company they are made
10 keep. They are served with milk that
has perhaps been boiled. and is not an ele-
ment 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 themselves most
likely to disagree, are served with ii.
When taken raw the oyster is properly
!, egardtd as an easily digssted food. Chem
caIly II 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 nutriment. And the very small
amount of fat or fuel substance they furnish
necessitates their combination with bread
potatoes. rice OF some kind OF cereal wheI
they are eaten to supply actual nutrition
While they are classed as tissue formers
the heterogeneous matter they contain MAJ
not all be in the form Of proteid, but partly
in form OF other compounds lower in theiI
nutritive value.
The presence OF glycogen, the particular
form in which the carbohydrates are pre-,
scented in the oyster, is contained in tn
liver, which constitutes the larger proper
ton OF the bivalve. In cases Of diabetes
in which a strict diet is being enforced, tn.
presence OF carbohydrates renders the oys
ter most unsuitable and always TO b
avoided.
Avoid oysters that have been "fattened.
unless you prefer appearances TO quality, a
the; lose from one-eighth TO one-hfth o
their nutritive value by this process