Evening star., 1935-10-10
Companions on Walk
In Lewis Carroll Book
Still Hold Popularity
Nowadays, However, They Meet Their Destiny
in More Genteel and Polished Manner.

table oysters to be served on the half
shell. These come from Seville, Long
Island, and therefore are perhaps q
better choice for early season con-
sumption than the oysters from warm
er climes. A little more expensive.
but from still farther North, and full
of the salt tang Of the open ocean are
the medium sized Cape Cods-always
refreshingly firm and strongly fla
vored. At the same price are the
plump. tasty Chincoteagues, from the
waters surrounding the famouse Chin
colleague Island, where the herd of
wild horses dwells in aristocratic
Seclusion.
Years ago one of the most favored
of all speciality oysters was the huge
Lynnhaven-of unequaled flavor and
body. The Lynnhavens are still good
when you can get them-but the
beds are thinning, and the particular
breed is becoming scarcer and
scarcer Nowadays, invading the
ranks of the top delicacy in the oy-
ster world, along with the famous
Sea Tags. come the Robbins Islands,
and others from special beds main
tanned exclusively for certain clubs,
restaurants and hotels. These are, Of
course. super oysters, fat, plump, and
wholly delicious. AS a rule, however,
these do not find their way into the
open market, and may only be OBJ
tanned in the particular dining room
for which they are destined.
MOST of the bulk oysters obtained
Ava here in Washington come from
the mouth of Chesapeake Bay, where
the salt water begins, and are brought
bushel upon bushel into the fish
markets. where they are shucked and
put with their liquor into pint and
quart containers when you purchase
them. In the old days when many OF
the bulk oysters came from strictly
salt water, little oyster crabs could
be found in abundance. Now, how
ever, they are becoming rarer and
rarer, and instead Of being an ac-
cepted part of every dish Of oyster
stew, they are now considered a great
delicacy, and served with whitehall
at formal dinners.
There is divided school Of thought
among epicures relative to the serving
of cocktail. sauce with oysters on the
half shell. One faction maintains
that lemon juice, little salt and
pepper and plenty of fresh bread and
butter should be the only accompani-
ments to the dish. They argue that
any stronger seasoning destroys the
delicate flavor of the oyster itself,
and therefore adhere to the Dicken-
sonian method of eating oysters.
ON THE other hand. We have the
ardent condiment-lover. who in
sists that high seasoning brings out
the full favor Of the bivalve. He de-
lights in hot sauces. horseradish, all
sorts of hot and spicy dressings-the
hotter and spicier the better. Person.
ally, I can eat oysters any way that
they come-absoluteiy plain, or with
the most powerful dressing imaginable
so ! don't presume to give any ad-
vice on the subject. However. for those
who like q good cocktail sauce that Is
q little different from the average
here Is good recipe:
OYSTER COCKTAIL SAUCE.
/ cup ketchup or chilli sauce.
2 tablespoons tarragon vinegar.
4 teaspoon tobasco sauce.
teaspoon Worcestershire sauce.
tablespoon horseradish.
l tablespoon finely minced celery.
tablespoon onion salt.
Dash Of cayenne.
Mix ingredients well in bowl. chill
thoroughly. and, when serving. allow
two tablespoons of the sauce for each
six oysters.
And, in conclusion, here is grand
mothers own oyster stew recipe of
Sunday night fame:
SPECIAL OYSTER STEW.
! quart oysters
cups milk.
slices of onion.
stalk celery.
2 blades mace.
bay leaf.
Sprig Of parsley. =
n cup butter.
n cup -four.
Salt and pepper.
Clean and pick over oysters, reserv-
ing the liquor. Add half the oysters,
slightly chopped. to liquor, heat to boil
ing point, and simmer for 20 minutes.
Strain, reheat liquor, add remaining
whole oysters and cook gently until
oysters are plump. Remove oysters to
tureen, thicken liquor with blended
butter and flour. Scald milk with the
onions and other seasonings, remove
seasonings, add milk to oyster liquor,
heat thoroughly and pour over oysters
in tureen. Serve Immediately.