The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1918-11-07
OYSTER NOW is
VALUABLE FOOD
At His Best During Months
Which Contain Letter b
September to April.
UTILIZED IN VARIOUS WAYS
SheIIfish Are Not on Banned List and
Free Use Helps in Saving Meat
Different Ways in Which They
May Be Cooked.

The oyster, most popular of all she'll
fish. is again admitted to a place on
the menu. During the summer his
popularity wanes, but with the coming
of the fall he is again held in high
esteem. According to popular belief,
the oyster is at his best during the
months which contain the letter ar"
or from September through April.
Naturally a clean and wholesome
food. the state and federal govern
ments have made rigid restrictions in
connection with oyster farming to pre-
vent any accidental contamination. AT
the present time the gathering Of
oysters and their distribution are car
ried on under sanitary conditions.
Valuable as Food.
Though the oyster has q high con-
tent of water Tin this resembling milk
one of the most important of foods),
! it is nevertheless valuable for the nu-
tritive material 1t supplies and is read
lily and we'll assimilated. 1t may be
utilized for food in many ways and has
a special value in that a moderate
quantity will impart a good oyster
flavor to a considerable amount of 9th
er food material and so make very
palatable dish at moderate cost.
In the seacoast regions where they
grow, oysters are eaten in large guam
titles, and are much used in inland
towns, because. unlike most fish food
they can be shipped alive. Even a dis
trict so remote that 1t Is not easily
reached with live oysters can still have
them, for they are canned and shipped
In large quantities.
Oysters can be placed on the list Of
meat substitutes, as they supply the
same kind of food to the body. They
may be served In many ways, raw,
stewed, broiled, baked, or fried. For
the present frying should be avoided,
as the food administration has adj
vised conservation of fats. But this
should not be handicap, as there are
many attractive ways in which they
can be prepared.
Dreamed oysters.
Dreamed oysters make very pala-
table luncheon or supper dish.
pint oysters Q cupfuls liquid Toys
tablespoonfuls fat ter liquor and
| Il cupful -four MILK
" teaspoonful salt
II teaspoonful pep
per
Melt the butter and add the flour,
salt, and pepper. stir over the fire
until well mixed, being careful not to
brown. Add the liquid gradually and
cook until thick and smooth. Add the
oysters and cook until the oysters are
plump and the edges begin to curl.
! Serve on toast.
If it is desired to serve the dish on
some special occasion, the oysters may
be served in patty shells. A little
chopped parsley sprlnkled over the top
adds to the attractlveness.
oyster scaIIop.
cupfuls cooked l tablespoonful
rice cornstarch
| pint fresh oysters / tablespoonful fat
! cupful chopped y teaspoonful salt
celery II teaspoonful pep
! ! cupful milk per
Make a white sauce by melting the
fat, stirring in the cornstarch, salt and
pepper, then adding the milk. Stir
over the fire until thlckened. Arrange
in baking dish alternate layers Of
rice, oysters, celery, and white sauce
until the dish is nearly full. Let a
layer of rice cover the top. Bake for
| 20 minutes in moderate oven.
Oyster Potpie.
| / pint oysters n cupful cold water
Y teaspoonful salt / tcaspoonful lemon
| X teaspoonful pep Juice
per Biscuit dough
| / tablespoonful
cornstarch