South Bend news-times. (South Bend, Ind.) 1913-1938, 1914-02-11
SAYS OYSTERS WILL
PROMOTE HEALTH
Pure Food Expert of u. S. De-
partment of Agriculture
CIimS Oysters Are Often
More Pure Than Milk.
BY DIR. CARL l.. ALsBERG.

AS general proposition. it is fair
10 state that people run less risk of
contracting typhoid fever from oysters
than they do from drinking raw milk
or the water supplied in many commu-
mites.
The great bulk of the oysters sold
are wholesome. The number of oyster
beds where pollution is even possible
is relatively small. Although l can
not give the oyster an absolutely clean
bill OF health. / can say that the preju-
dice against them is out of all proper
tons.
The truth is that because in very
rare cases oysters from a bad bed
have caused sickness and because in
many cases local authorities have
sought TO escape responsibility for pol
luted water or milk supply by placing
the blame upon wholly innocent and
silent oysters, the people are more
and more stunning this really valu-
able food.
OF course, as people eat less oysters,
they eat more meat possibly more ex-
pensive meat. And the more meat is
eaten the greater the demand and the
higher the price.
Oyster Pie.
Line a deep pie-plate with rich puff
paste. Fill this with bread crusts (tO
be removed later. Fit on a top crust
buttered about the edge, on the under
side. that it may easily be removed.
Bake in hot oven golden brown.
Stew one quart of oysters for five
minutes. Stir very slowly one cup of
white sauce. Salt to taste, dash of
pepper and the well-beaten yolks of
two eggs. Remove top crust and fill
pie crust with oyster mixture. Re
place top crust and set in oven for five
minutes before serving.
BrOiIed Oysters.
Wash shells and lay oysters on grid
iron or broiler iron. Put under hot
gas flame or over bed of red Goals.
AS soon as each opens drop bit of but
ter and dust of pepper in each shell
and serve at once.
Planned Oysters.
! Wash one pint of oysters in cold
water. Drain and wipe dry. Have
/ skillet very hot. Put in oysters. Shake
about until the edges curl. Put on
hot platter. Add butter, salt and pep
per and serve with watercress sand
wiches.
Oyster Cocktail.
| Wash and wipe dry oysters allow
ing six or seven for each serving. Be
sure they are very cold. When ready
20 serve put in cocktail glass. On
each put one-half teaspoon of horse
radish. one teaspoon of catsup. and
pepper to taste. and teaspoon OF
|
round crackers.
Pigs i'm Blanket
/ Select fine large oysters and let
! hem drain Turn each one over in
| fine cracker crumbs and wrap about
} il a thin slice of bacon. Fasten Sc
, curely with a wooden toOthpick. Have
/ kettle of deep fat as for frying dough-
nuts Place oysters in the bacon blan-
! kets in wire basket and fry about five
minutes or until oysters are pulled and
| bacon is crisp.
/ Parmed Oysters i'm Individual Dishes.
| Cover the bottom of small casse-
! role or nappie used for shirring eggs
with a slice Of toasted bread cut 10
! fit the bottom (use cookie CUTTER.
Moisten with a little milk mixed with
! a little liquor from the oysters. Put
! layer of oysters on the toast. Sprinkle
/ lightly with salt. pepper and half
dozen bits Of butter. Set pans in hot
! oven and cook until oysters "ruffle"
haste once or twice with milk. Serve
in dish in which they are cooked. Gar
nish with slices of lemon covered with
/ minced parsley.