Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1913-10-21
OYSTERS AS Foon.
here Are Twenty Eight Ways To
Cock lke Luscious Biyslve--
Some Il The Ways.

Some II The Ways.
When properly cooked, oysters fur
nish more palatable and easily d.
gested meal than meats, al about
one-half the cost. During the past
few years Improvements in the cultl-
walton Of oysters. perfect cleanliness
in packing, sterilizing plants. refrig-
Grating plants, and the most sanitary
conditions in every respt CT have betn
perfected by the Oyster Growers and
Dealers Association Of North Amer
lea, with the help and supervision Of
the United States Department of
Agriculture.
Prime salt water oysters are now
shipped from the deep sea beds along
the Atlantic Coast TO all parts of the
United States, arriving in as perfect
condition as when taken from the
water. To quote Prof. Frederick p.
Gorham, of Brown University, also
sanitary expert Of the Rhode Island
Shellfish Commission: There is no
re ason today why the oyster should
not find a prominent place on our
tables as an economical, delicious.
nutritious, healthful and pure food
product. .
There are some twenty-eight ways to
cook, prepare and serve oysters. The
following are just few:
Fried 0ysters-Take one pint OF
large oysters and cover with rolled
cracker crumbs seasoned with salt
and pepper. Let them stand half an
hour and then roll again in meal Fry
brown in deep olive oil. lard or butter
Oyster Cocktail For each glass,
take six small Blue Point oysters, two
teaspoOnfuls lemon juice. ore tea
spoonful Worcestershire sauce, two
tablespoC nfuls tomato catsup, dash
Of Tabasco sauce, a pinch of salt
and little sugar. Serve ice cold
Planned Oysters Take che pint
oysters. Pat two tables poonfuls
butter into a saucepan and when hot,
add toe oysters. Cook until the
edges begin to curl then add one gill
of cream, one table spoonful of sherry,
salt and cayenne.
Broiled Oysters on Toast Broil
lightly on the gridiron one pint of
oysters. Place them OIL thin slices
of buttered toast and pour over them
a sauce made of gill of cream, a
teaspoonful OF grated onion, little
lemon juice. salt and a dash of Ia
basco sauce. Serve hot and garnish
with parsley.
Oyster Pattes-Take one quart of
oysters and chop fine. ssEMake half
pint of rich drawn butter seasoned
with salt and cayenne. Stir in the
oysters and allow to boil five minutes.
Pour into pastry shapes baked in
pate pans, pat in the oven and cook
two minutes. Serve Immediately.
Oysters on Toast-0ne pint of
oysters, chop fine and seasoned with
salt, cayenne and nutmeg. Melt one
tablespoonful of butter in a saucepan
and stir in the minced oysters. In
separate dish, eat up the yolk of
two eggs with one gill of cream and
stir in with the oysters. As soon as
the eggs set, serve on slices of but
cred toast garnished with parsley.
Oyster Salad-one cupfu chopped
oysters, FIVE hard cooked eggs, one
raw egg, six rolled crackers, one
level teaspooniul of white pepper, one
teaspoonful butter and one-half cup
full of vinegar. Put the. liquor from
the oysters in a small saucepan, add
salt, pepper, mustard, butter, egg
and vinegar, aud cock unit mixture
begins to thicken. Pour over the
oysters, add rolled crackers and hard
cooked eggs rubbed through seivs.
Serve cold.
Oysters in Cream-Take twenty-four
oysters, put them into a saucepan,
add the strained juice of one lemon,
two tablespoonful OF butter, salt
and pepper to taste, and bring to
boiling point. Melt two tablespoon
iuls of butter add two teaspoonfuls
of -four. one cupful of white stock,
a teaspoorful of mushroom catsup,
and cook for five minutes, stirring all
the time Blend the yolks of two
eggs with a half cupful Of cream, add
to the sauce aud pour over the oys-
ters.