The Kansas City sun. (Kansas City, Mo.) 1908-1924, 1918-11-09
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.

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"
OF 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 ear
ried on under sanitary conditions.
Valuable as Food.
Though the oyster has a high on
tent of water lin this resembling milk,
n 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
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 a very
palatable dish at moderate cost.
In the s%eacoast 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 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 adj
vlsed conservation of fats. But this
should not be a 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.
1 pint oysters 2 cupfuls liquid (oys-
2 ta~blespoonfuls fat ter liquor and
u cupful -four MILK
u teaspoonful salt
u t~easpoonful 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 1t is desired to serve the dish on
some special occasion, the oysters may
be served in patty shells. A little
chopped parsley s~prinkled over the top
adds to the attractiveness.
Oyster sealIop.
8 cupfuls cooked l tablespoonful
rice coMstarch
/ pint fresh oysters I tablespoonful fat
/ cupful chopped u ~teaspoonful salt
celery X teaspoonful pep
/ c2ptui 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 thickened. Arrange
in a 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.
l PINT oysters u cupful cold water
Y teaspoonful salt / teaspoonful lemon
v teaspoonful pep Juice
per Biscuit dough
i tablespoonful
cornstaroh
prf tha or.&oun - o1. s ~