Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-19

surfaces covered by innumerable mi
4aeie ,tss flies e,hy sTs.les
unison. producing ing currents ns: nsA strong
enough to carry the food particles Into
the gaping shell, where the water
passes through the gilis These gills
=: sleeves. After passing through these
the water passes outside again, while
the food strained from it passes in
| constant stream into the. mouth of the
and so scattered Is its food that to get
its daily meal 1t filters between TWEEN
ty-fve and thirty-f1ve quarts OF wGter,
making maklng useful to man a, wealth tn Of mi
would be lost. The waste of the soils.
washed by rains and carried into the
sea comes back indirectly through the
marine plants that are nourished by
the fertilizing salts and fed on by the
oyster.
If food be abundant and the beds not
too crowded, the oyster becomes fat.
luscious and tender. In this condition
1t is one of the most inviting of foods
and one Of the most digestib1e. nu-
tritfous and wholesome, and its compo
sition is of such character as to make
it more nearly self-suff1cient than most
foods as a diet. 1t is remarkable among
ordinary food substances in it's high
proportion of glycogen, a substance re-
sembIing starch. but more readily and
easily assimilated, and, unlike starch,
wholly digestfble even when uncooked
1t resembles milk a self-sufficient
food, Keeping but the ordinary ingre-
clients used in cooking-starches and
fats-to give it balance"
X
The oyster never has fully come into
| its own. notwithstanding it's manifold
| merits. This is partly because until re-
Gently the people Of the interior have
IN hut
largely because it has been the victim
OF prejudice. Eaten raw the oyster,
like most other uncooked foods, may
carry disease If taken from polluted
surroundings A few of such cases
nave been given great prominence. and
to a considerable extent the oyster has
fallen in public esteem, but though this
has unnecessarily deferred many per-
sons from using an excellent food, it
mas not been without good result. The
united States and many state and mu-
niclpal governments have awakened to
the advisability of supervision and in
Spect1on, and there Is now exercised a
close scrutiny of the source of oysters
which are brought to market or ship
ped from state to state and of the
methods of handling and transporting
them.
1t can be said that oysters today are
more sanitary and better than ever, and
that there is at least as sufficient
! guaranty of their wholesomeness as
there is of milk, strawberries, lettuce
celery and other foods not usually
cooked for consumption. If the oysters
be cooked. there is a double guaranty
! In other countries oysters are nearly
always eaten raw. and even in this
country the finest usually are consumed
in that way as minor course at meals
but the distinguishing feature of their
consumption in the United States is
that they are generally cooked and
q TOW L.
whole. of the meal at which they are
served.
| Those restauranteurs who hang out
| their sign. "Oysters in Every Style" will
md recipes in the new government
cook book to add to their menus. In
| the one hundred recipes given will be
found methods for preparing the oyster
| IN almost every known way. There are
oysters cocktailed, souped. chowdered,
gumboed. stewed, creamed, sherried,
Newburged. fricaseed, curried, creoled,
broiled, au grained, la refined, fancy
roasted, bonnes- bounced, rancienned,
baked. la Kirkpatricked. la Drex
eled, loafed, boxed. deviled, PANIED,
drilled, Drowned, potpied, dumplinged,
shortcaked. pated, la nrincessed. tar
tleted. FILTERED, la Juived. scalloped.
croquetted, cassinoed, toddled. sur
scrambled. souff1ed. la pouletted.
| caked. cutleted. sausaged. rarebitted.
toasted. canaped, a la pooled. saladed.
sandwiched, mayonnaised. spiced, jel-
| lied and stuffed. Oyster peacemakers,
| pigs in blankets and Angelo on horse
back are among the novelties.
X
! The following are few of the gov
eminent recipes:
| ANGELO ON HORSEBACK.-Us
three large oysters to a person, wrap
each oyster in a very thin slice of fat
| bacon, then arrange on steel skewers.
three oysters on a skewer, with about
| one inch space between each oyster.
| Dip in batter and fry in deep fat from
/ eight to ten inches. Serve hot (still
! impaIed on skawers) on thin triangular
slices of a"ttered toast from which the
crusts were removed before toasting.
Batter for above: One cup sifted
| flour, one egg well beaten. one-haIf
cup milk. pinch of salt, saltspoonful of
baking powder.
! OYSTERS LA NEWBURG.-Melt
,, one tablespoonful butter in chatting
dish and stir in one-half tablespoonful
-four. When these are blended add
gradually one cup cream and beat