Carroll County democrat. (Huntingdon, Tenn.) 188?-1971, 1918-11-08
OYSTER NOW IS
VALUABLE FOOD
At His Best During Months
Which Contain Letter r.
September to April.
UTILIZED IN VARIOUS WAYS
shelIfIsh Are Not on Banned List and
Free Use Helps In Saving Meat
Different Ways In Which They
May Be Cooked. IL.

The oyster, most popular Of all shell
ffsh, Is again admitted to 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 En- )"
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 a high con-
tent Of water Tin this resembling milk,
one of the most important Of foods),
it Is nevertheless valuable for the nu-
tritlve material 1t supplies and Is read
lily and well assimilated. It may be
utilized for food In many ways and has
q special value in that q moderate
quantity will impart a good oyster
favor 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 dis
trict SO remote that It 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 ad-
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 cupfuls liquid Joys
tablespoonfuls fat ter liquor and
u cupful flour MILK
" teaspoonful salt
" teaspoonful pep
per
Melt the butter and add the -four
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 sprinkled over the top
ADDS to the attractiveness.
Oyster ScalIop.
8 cupfuls cooked / tablespoonful
rice cornstRrch
I pint fresh oysters / tablespoonful fat
/ cupful chopped Il teaspoonful salt
celery V teaspoonful pep |
] cupful milk per
Make white sauce by melting the |
fat, stirring in the cornstarch, salt and |
pepper, then adding the milk. Stir |
over the fire until thickened: 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 a moderate oven.
Oyster Potpie.
I pint oysters y cupful cold water
Y teaspoonfuI salt teaspoonful lemon /
a teaspoonful pep Juice
per Biscuit dough
] tablespoonful
cornstarch
Put the oysters on to cook with salt
and pepper. Stir in the cornstarch
dissolved In fha roId water and cook