San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-10-12
Most Easily Digested When
Eaten Raw as Cooking
Hardens Them.
SHOULD NOTE OD0R
Good Color, "Ropy' OF
Shiny Appearance Sign
of Freshness.
BY l.. MADELEINE MILLIGAN,
Food Specialist.

FOOu SpcShahSs.
Oysters stand shipping very well as
they remain edible for a period of
from eight to ten days even when
shelled, if they are kept at a low
temperature. They will keep even
longer and more satisfactory if they
are removed from their liquor. Shuck-
I'd oysters are usually washed care
fully in a number of waters and are
then packed in air-tight receptacles
which are surrounded with ice. They
must not, under any circumstances,
become frozen although the old Gus
tom was 10 ship them floating in a
tub with n cake Of ice. This prac-
tice is no longer prevalent because
of the menace to the oysters caused
by melting ice.
Different opinions prevail regarding
the digestibility of the oyster although
even delicate stomachs tolerate them
quite frequently without discomfort.
so it may therefore be concluded that
I their assimilation is not markedly diff
ficult. To certain individuals how
ever, the oyster is repellant and n
brief description of their construction
and composition may be of interest
First, there is the liver which in this
animal is very bulky organ and
which constitutes the fleshy part;
then we find single adductor muscle
which closes the valves of the shell ::
next to this muscle is the mantle"
which contains the "gills" or beard. :"
The gills really form the outer part,
being slightly fringed in appearance
and they furnish the test as to when
the oyster is cooked. Most folks eat
the entire animal while very dainty
persons remove the outer fringed por-
ton.
One of Finest Foods.
Because they lend themselves to so
many ways of preparation, oysters
are almost universally used and they
appear on the menus of the most ex-
elusive as well as the cheapest res
taurants and hotels. They are especi-
ally relished by inyalids and children.
Langworthy gives their composition
as follows: SS.3 per cent water; 81
per cent heterogeneous matter; Ia per
cent fat: 10 per cent salts and 2.3
per cent glycogen. One dozen oysters
contain only about an ounce of solid
matter so they therefore contain nutri-
ment in very diluted form and are
not considered an economic food. but
their use is undoubtedly healthful and
affords variety in dietary. The
total solids are about equal in amount
to those of milk but quart of oysters
shocked, costs from four to five times
as much as n quart of milk. Oysters,
like milk. are bulky for the amount
of nourishment which they contain
and they are the two animal foods
which are exceptional infurnishing
large amounts of carbohydrate, al
though not in the same form.
Eat Soon After Opening Shell.
When buying oysters in the shell,
the shells should be very tightly closed
and the oysters should have good
characteristic odor. You may ask to
have one opened and it should not have
a, "ropy" or Shiny appearance and
should be of good color. Their APP
pearance as well as their odor should
also be carefully noted if oysters
which have been opened are purchased
and they should be in their own
natural liquor without the addition
of any water. Oysters should be eat
en- as soon as they have been remov-
of opening large quantities of them
at one time and keeping them in tubs
until purchased. is to be deplored this
is because of the ease with which
they transmit disease germs.
Oysters are most easily digested
when eaten raw, as cooking in any
form, whether by grilling. 'scalloping
or stewing. coagulates and har,lens
them, thereby rendering them more