The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, 1918-12-14
OYSTER NOW IS
VALUABLE FOOD
At His Best During Months
Which Contain Letter r.
September to April.
Utilized IN VARIOUS WAYS
Shellfish Are Not on Banned List and
Free Use Helps In Saving Meat
Different Ways in Which They
May Be Cooked. J..

The oyster, most popular Of all shell
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 I'm high
esteem. According to popular belief
the oyster is at his best during the
months which contain the letter "R, y
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.
tent Of water Tin this resembling milk,
one of the most important of foods),
vt is nevertheless valuable for the nu-
tritive material it supplies and is read
, fly and well assimilated. 1t may be
utilized for food in many ways and has
a special value in that moderate
quantity will impart good oyster
favor to q 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 1t Is not easily
reached with live oysters can still nave
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
an the food administration has al
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-
liable luncheon or supper dish.
Mint oysters 2 cupfuls liquid Toys
. tahIespoonfuls fat ter liquor ana
u cupful flour Hilh'
IL teaspoonful salt
~ teaspoonful pep
per
Melt the butter and add the flour
salt, and pepper. Stir over Inc ny
until well mixed, being carefui NOT "
brown. Add the liquid gradually anu
cook until thick and smooth. Adu lne
oysters and cook until the oysters ale
plump and the edges begin TO curl
Serve on toast.
IF II is desired to serve the dish on
some special occasion, the oysters may
he served in patty shells. A httie
parsley sprinkled over the top
adds to the attractiveness.
Oyster scaIIop.
q cunfuls cooked tablespoonful
cornstarch
= mint fresh oysters Tablespoonful re-.
= .-<,,i chonned II teaspoonfuI saAt
.,srv n teaspoonful pep
] cupful milk 20. ~.
Make a white sauce by melting the
Fat stirring in the cornstarch. SAT- ano
nenner then adding the milk. STIR
nver The fire until thickened. Arrange
4 q baking dish alternate layers OF
Ace. oysters, celery, and white sauce
nntil the dish is nearly full. Ley
aver of rice cover the top. Bake Tor
M minutes in q moderate oven
OYSTER Potple.
!. -. r...ra 4 cupful cold water
ptassnoonful salt ! teaspoonful lemon
q ts.spoonful pep Juice
per
i tablespoonful
cornstarch al.
Put the oysters on to cook with sait
md nepper. Stir in the cornstarcn
,,ssoryed I'm the cold water and COOK |