Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-10-12
OYSTERS HAVE SAME FOOD
VALUE AS HAS FRESH milk
and Household Affairs Dis
ss cuSSeS BivalvcS,
SERVED ON THE HALF-sHEIL
Loretto c. Lynch Gives Various
Is. Ways OF Serving Them That Can
Be Appreciated by lnvalids and
Others.
BY LoRETTo &. LYNCH.

With the months spelled with the
letter "R," oysters. those delicious BIZ
waves OF salt sea, are with us once
again. oysters have about the same
food value as milk at many times its
cost, but for their delicious favor and
The fact that they are easily diSested
by both the sick and the well. they are
highly priced.
AS a first course al dinner or for an
invalid, oysters are frequently served
on the half she'll oysters arc COM
monty monty opened by the dealer. But they
them, drain off the liquor and strain
cheesecloth.
Put the oysters IN colander and
pour about half q cu?ful of cold water
over them for each quart OF oysters.
The use OF more water than this will
wash away The flavor Examine the
Eills with the fingers and remove any
bits of she'll tina; adhere. Scrub up the
deeper half OF the shells. Arrange six
OF these Shells. small end toward tho
Arrange the oysters in these shells.
Where the shells meet a; the center.
place quarter OF freshly cut lemon.
Fried Oysters Arc Best.
elassed among The JOYS OF lie, bu; they
have 70 b properly done % be at their
best Clean me oysters and lay them
on :. soft towel Dry Them gently.
into -four ;hen INFO beaten egg and
lastly i7:o tine bread crumbs o. c-acAs-
=.
o. o., Fo., small family o. 4 Esr.,-
iiy where frying - not done Key fire.
Quen;lE, ind ne ;c7 pay; @ : one
quart douAls ho!.er makes : coavsrie7t
or oil. Eea; this un;N q cube .: stale
h.ead dropped into il becomes golden
brown N forty seconds: l: IS then at
the righ; temperature for The oysters
With a wire eEgheate-. lower The oys
ters into this three or four 81 q time.
When golden brown. remove. Eehcat
fas ..-.Ht
II TOO Many oysters are pu, into this
small quantity of fat at time they
will chill the fat and the oysters Will
become less digestiole by soaking
Fried oysters should be held on the
wire eGEhe2te- a moment ard allowed
20 drip when being rcCoved from The
hot fat Then place on soft paper TO
Serve on dolly or folded napkin
on warm plate. Garnish With lemon
may also be used for garnish.
Scallops. those delicious but cNpen-
sive morsels found in the markets in
the East, may be prepared in n man
ner similar 10 oysters, II is better,
minutes before preparing them for FRY =
inE.
Making Good Bntter.
For variety try oyster fritters. Make
batter by Sitting together one lcvcl
cup OF Hour, onc-iourth lever teaspoon
salt, one level teaspoon OF baking pow
der and stir in about half cup o.
oyster liquor. one beaten egg and ono
tablespoon of melted butter add hal
dozen more chopped oysters. DroI
by teaspoonful into hot fat or COOK
on the hot griddle like pancakes. JudC'
ment will! have 10 be used in addinG
liquor TO the -four. Tho batter should
be a drop batter for frying in deer
fat. while it should be thinner for
the Griddle.
And what man does not enjoy 4 good
oyster stew Here is one YOU will like
TO prepare:
Drain and rinse one pint OF large
stewinE oysters; strain the liquor and
heat the oysters IN it until their edges
curl. Remove the scum and turn the
oysters and liquor :nto two cuptus OF
hot milk which has been thiCkcncd by
>the addition of Two level tablespoon
fuls each Of -four and butter rubbed
10 a paste. Season and serve al once
with oyster crackers.
. This quantity is sufficient for four
small stewS or TWO large ones.