South Bend news-times., 1914-02-09
EXPERT TELLS HOW
To SERVE OYSTERS
Caroline Coe Gives Interesting
Facts About Oysters and
Tells of Many Delicious Ways
to Prepare Them.
BY CAROLINE COE.

know of no other food that is so
universally delicious and can be
served in SO many different. palat-
able ways as the oyster Ii is good
in a scallop-better in a stew-and,
best of all, in the shell. II is fine at
luncheon, fine before dinner and fine
for supper. Fine TO eat when enter
tanning a friend. fine To eat when you
are alone. Ii is fine TO eat when you
are hungry and fine to eat when you
are not.
The best oysters of commerce to-
day are cultivated in beds under
sanitary conditions that make them
especially nutritius, healthful and APP
petizing, and. with the price of liv
ing going up. il behoOves the eco
pomical hOusekeeper 70 pay some at
tention to oysters as an article of diet
during the winter months.
The California oysters have dis
tinctly metallic taste. more like those
from England. They are very small,
indeed, and for this reason are the
subject of one of the bon mots of the
late William Travers.
A friend of mine" he used to say,
went west for the first time with a
carfull Of enthusiastic Californians
than whom there are no greater low
erS and boomers of their native
heath in the United States.
"All the way out they told OF the
wonderful gold and silver mines. Of
the great redwood trees. on the
stumps of which a hundred people
might banquet. Of the greatest citrus
crops in the world and other big
gest' things that could only be found
in California. Arriving in San Fran
cisco. the party decided TO have
some oysters and one Of the Califor-
mans ordered bushel raw"
Gosh calculated my friend, in
admiration, they are as big eaters as
they are liars "
Oysters pass as current money in
many OF the Chesapeake bay counties
Often the subscriptions to the weekly
papers are paid with a bushel or two
of oysters and as oysters are declar-
ed TO be most efficacious in producing
and increasing brain power il is to be
hoped the subscribers get fair value
for their oysters.
Our oyster crop is about 10000
600 bushels year the value Of which
is over sS.000.000.
The annual output of oysters OF
the states of Maryland. Virginia, New
York and New Jersey will bring a
million dollars to each of them.
OYSTER CATSUP.
Squeeze through "A sieve one pint
pint of white wine or sherry. Salt 10
taste. Put one Glove of garlic, one
stock OF celery. one ounce of mixed
spice in bag. Simmer all together ID
minutes. Cool and bottle.
CALIFORNIA PEPPER OYSTERS
Dredge oysters with salt and pep
per and Mexican sweet pepper. Lay
on baking pan and cover with a few
fine cracker crumbs and bits OF but
ter Bake in top OF very hot oven
until oyster begins TO ''ruffle." Re-
move at once and turn over them
sauce made OF one pint OF oyster
liquor, one tablespoon Of chopped
chillies, one whole tomato cut in
small pieces, boil all together, salt tC
taste and turn at once over oyster:
and serve
OYSTERS AND SPAGHETTI.
Two cups of spaghetti broken in
small pieces and cooked in salt water
until tender. Drain. Butter a bal-
ing dish and place on bottom a layer
of spaghetti, then a layer OF oysters
salt, pepper and butter, and one cuT
of white sauce and the other layer
of spaghetti, oysters and sauce unit
all are used. For one quart OF oys-
ters use three cups OF sauce. Sprinkle
top with bread crumbs and with dots
OF butter. Bake in hot oven 10 min
utes. Use the sauce hot. as it does
not require as long TO bake.
STEAMED OYSTERS.
Fill a wire basket full of oysters
in the shell and immerse in kettle o1