Cheyenne record., 1918-11-14
OYSTER NOW IS
VALUABLE FOOD
At His Best During Months
Which Contain Letter r.
September to April.
UTILIZED IN VARIOUS WAYS
ShelIffsh 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 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 "R,"
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-
tritive material it supplies and is read
lily and well assimilated. 1t may be
utilized for food in many ways and has
special value in that a moderate
quantity will impart good oyster
flavor to considerable amount of 9th
er food material and so make very
palatable dish at moderate cost. 4
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, rs 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 n handicap, as there are
many attractive ways in which they
can be prepared.
creamed Oysters.
Creamed oysters make very pala-
table luncheon or supper dish.
/ pint oysters cupfuls liquid (oys-
tablsspoSnfuls fat ,nI,,,, ter liquor and
a
~ teaspoonful salt
Il 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
oil hnpir tO Pl1r1
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
ad Is to the attractiveness.
Oyster seaiIop.
cupfuls cooked I tablespoonful
1 pint fresh oysters tablespoonful fat
cupful chopped y teaspoonful salt
celery 1s 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 fon
20 minutes In a moderate oven.
Oyster Potpie.
| pint oysters u cupful cold water
\ teaspoonful salt ] teaspoonful lemon
y teaspoonful pep juice
per Biscuit dough
tablespoonful
cornstarch
Put the oysters ON to cook with salt
| and Pepper. Stir in the cornstarch
| dissolved in the cold water and cook