Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-11-05
The Ap,stizl.x and Nasrit,ess Oyster
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The oyster, most popular Of Ill she'll
fish, 10 again admitted to place on the
menu. During the summer hin popular.
ity wanes, but with tho coming OF the
fall be IL again held In high esteem. 40
cording to popular belief, tho oyster 10
1T his best during the months which con-
tain the letter "R (" or from September
through April.
VALUABLE As FOOD.
Though the oyster has . high content
of water lin this resembling milk, ono OF
the most important of foods), II IL never
theless valuable for the nutritive mate
rial It supplies and 10 readily and well ~
similated. 1t may be utilized for food
In many ways and has special value In
that moderate quantity . will impart .
good oyster favor to . considerable
amount of other food material and 20
make very pslatable dieh at moderate
cost. For instance, scalloped oysters, .
dish OF which Q large proportion Of
Victory bread or cracker crumbs fur
nishes the basis, Is made appetizing and
acceptable by the use of few oysters.
In the seacoast regions where they
grow, oysters are eaten In large quan.
ties, and are much used in inland towns,
because, unlike most fish food, they can
be shipped alive. Even district 90 re-
mote that 1t 10 not easily reached with
live oysters can still have them, for they
are canned and shipped in large guam.
titles.
Oysters can be placed on the list Of
meat substitutes, as they supply the
same kind of food to the body. They
may DO served in many ways, raw, stew
cd, broiled, baked, or fried. For the
present frying should be avoided, q the
Food Administration has advised the
conservation of fat. But this should not
be q handicap, as there are many at
tractive ways in which they can be pre-
pared.
.CREAMED OYSTERS.
Dreamed oysters make q very pala-
table luncheon or supper dish.
pint oysters
Q tablespoons fat
IA cup -four
IL teaspoon salt
1-S teaspoon pepper
cups liquid (oyster liquor and
milky.
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 be
gin to curl. Serve on toast.
If 1t is desired to serve the dish or
some special occasion, the oysters may
be served in patty shells. A little chop
ped parsley sprinkled over the top adds
TO the attractiveness.
OYSTER scALLoP.
8 cups cooked rice
pint fresh oysters
1cup chopped celery
cup milk
! tablespoon cornstarch
l tablespoon fat
1.2 teaspoon salt
1-S teaspoon pepper
Make q white sauce by melting the fat
stirring in the cornstarch, salt and pep
per, then adding the milk. Stir over ths
Are until thickened. Arrange In . bak
ing dish alternate layers of rice, oysters
celery, and white sauce until the dish II
nearly full. Let . layer Of rice cover
the top. Bake for 20 minutes In 9
moderate oven.
OYSTER PoTPIE.
! pint oysters
IA teaspoon salt
8 teaspoon pepper
tablespoon cornstarch
12cup cold water
teaspoon lemon juice
Biscuit dough
Put the oysters on to cook with sail
and pepper. Stir in the cornstarch dis
solved In the cold water and cook until
thick. Add the lemon juice and poul
into . baking dish. Cut the biscuit and
place them on top. Bake until the bis
cults are brown. The biscuits for pot
pie are better II they are very short
Bacon fat makes very tasty biscuit tc
be used In this way.
OYSTER FRITTERs.
Drain pint of oysters. Dip In {
fritter batter. Put q couple of table
spoons of bacon fat into frying pan.
When smoking hot, drop In the oysteri
and cook until brown on both sides.
This will take the place Of oysters
cooked 10 deep fat without using large
quantities Of fat.