The farmer and mechanic. [volume] (Raleigh, N.C.) 18??-19??, 1914-12-01

terially in the work OF the doctors by
stimulating the gastric juices, and
therefore, helping the digestion of thu
persons undergoing treatment. oys.-
terS digest themselves, and the doc
tors AXE advantage of this curious
phase of nature to a great extent use
the succulent bivalve in their treat-
ment.
Talking upon the subject q we'll
known physician said: Unlike most
other foods the oyster contains in it.
self many of the elements necessary
for its own digestion, and the very
moment that we begin to chew ii the
digeStiv juice, with which it is fully
supplied is released, and It at nee
begins furnishing valuable aid TO the
stomach. The largest part of the oys-
ter is its liver, and it is this organ that
contains most Of the digestive
juice"
Howkhe Oyster May Reduce the High
Cost of Lying.
After being convinced that the oys-
ter is a healthful food the next ques-
ton Of interest to the is the
oyster a cheap food and how the
price with other meats.
The following statement is quoted
from the President of The Oyster
Growers and Dealers Association OF
North America, Mr.. ". Fl. Mlian OF
l Od1lllllOIe.
"a pound Of meat. without skin,
bone or waste is unknown to the
housewife.
"a pound Of such-all edible meat
at zoe is beyond her fondest hopes.
tSuch a value would be welcome help
to her in her present perpleXity when
the average housekeeper is confront
ed with smaller allowances and high
er prices on most her needs.
Yet it is possible for the consumer
to get just that sort Of value for a
dry measure quart of oysters will
weigh two pounds, should be bought
for Acc and has none Of the waste in
the trimmings and dressing as has all
other flesh food, be it fish, owl or
animal meat.
"a dealer can sell a dry measure
quart of oysters at 4Oc at most
points within a distance Of one thou-
sand miles from the coast and give a
dry measure quart at that. 1t may be
necessary for the housewife to de-
mand it in order to get it."
Government Report on Advance OF
Foods.
Government reports for a section
of the country show these increased
costs in commodities during the past
ten years:
Fresh eggs, 26.1 per cent.
Wheat flour, 1913 per cent.
SirlOin Steak 59.5 per cent.
Roast beef, 63.S per cent.
Fresh milk, 1928 per cent.
Pure lard, 55.3 per cent.
>, Smoker hams, 61.3 per cent.
Round steak, $40 per cent.
Creamery butter, 1913 per cent
Hens, 5S.1 per cent.
Corn meal, 63.7 per cent.
Pork chops. $50 per cent.
How to Cook Oysters.
<fITo:-1 In~ $1,000
? throughout the country for his 81
varieties Of pickles, it does not NEAR
that the consumer is furnished g
3 pickle Of 81 varieties, but as PEG.
3 pie have different tastes, they Xix
some recipes better than others
e Many persons have only tried oys'
= !ers fried or stewed. when there arr
100 economical, wholesome and pala,
table dishes. Insist on your oyste,
dealer giving o a book Of recipes
The following have all been proven
e They were furnished by the chefs o.
some of the great hotels and restau,
t rants Of New York and Chicago, b,
the heads of famous cooking Schools
f and by good old-fashioned American
housewives in many states:
. Fried oysters, Philadelphia fry
: oyster pot pie, pata a la princess, oys
ter pates, oyster and chicken pie. oys
S ters in batter, oysters on toast, stewee
. o-S'OAo ""Ay ioIio olCW, CIcdIuoO OyS
u tiers, oyster soup, grilled oysters
e Drowned oysters, fricassed oysters
e oysters croquettes, oyster pie, scallop
g ed oysters, sauce for raw oysters
sherried oysters, deviled oysters, Of,
e style roast, broiled oysters on toast
y oyster toast, banned oysters, oyste
$, cocktail, chicken and oyster a la me
tropole, oyster dumplings, oyster ONE
let, beef paste with oysters, fame.
roast, stuffing, oyster chowder. oyste
oyster bonnes-bouches
small oyster souffles, oysters a la juiv
n pakeu oysters, oyster tartlets, oyste
outlets, oyster sausages, oyster CAKE
oysters IN cream, oyster cream. ovste
oyster salad, oyster
le with onions, oyster toddle, oyster shor
cake oyster a la reine,. oyster ball:
y oyster a Ia creole, oyater canape
l. OOXo0 oysters nVCfarc