The midland journal. (Rising Sun, Md.) 1885-1947, 1938-12-09
THE OYSTER-THE TRUE SYM.
Boil OF GOOD EATING
The Oyster Institute of N America
DR.. Lewis Radcliffe. Director
Washington, d. G
Social Customs

Writings are replete with refer
ences to Social Customs in which
oysters had an important part. "Oys-
ter and Parched Pea Club" Of Pres
ton in Lancashire, England (1771
to 1S4D included among its club
rules THAT a barrel of oysters be
provided every Monday night dur
ing the winter season at the equal
expnese of the members, to be open
ed exactly at seven o'clock" "The
Natives club at Jesus College,
Cambridge, founded in 1877 had a
rule which provided that there be
an oyster supper every fortnight"
At oyster suppers in the midland
counties at Christmas. an oyster
barrel completely covered with white
cloth stood in the middle of the ta-
ble On either side of the barrel were
vases of holly with plates of butter
pats, halved lemons, salt, pepper,
vinegar cruets with loaves of oyster
bread baked for the occasion. Ale,
porter, light wine, English gin and
Irish or Scotch whiskey were served.
The gentleman, armed with an
opened the oysters for his lady and
himself.
A century ago in old New England
and New York bowl of piping hot
oyster stew formed the traditional
Christmas Eve supper, now practic-
ed only by a few families who have
preserved the tradition along with
|grandmother's Chippendale and
pewter. Coming from the Merrie
England of their ancestors, the GUS
tom of serving oysters on Christmas
Eve was quite natural in a country
which had an abundance of fat, de-
licately favored oysters. While the
oyster stew was the favorite method
of serving them, scalloped oysters
also had their devotees. The home
makers of today would do well to
revive this custom for the oyster
has happy way of inducing sleep
of the deep and restful kind. Then
too, it is easy to prepare, requires no
expensive ingredients, no left-overs
striving for corner in refrigera-
tor filled with Christmas foods. And
then too, the ease with which the
stew is digested may we'll prepare
you to do justice to the Christmas
dinner.
That this traditional custom still
exists was revealed by replies re-
Gently received from the food editors
of the nations largest newspapers,
magazines and farm papers.
From the editor of a magazine
published in San Francisco came
the report that sit happens that in
my family oyster stew has been the
traditional Christmas Eve Supper
big bowls of it, with toast and hard
rolls, as we'll as crisp crackers and
celery and radishes."
The food editor of Boston paper
referred to the tradition of serving
oyster stew on New Years Eve and
added Gin small communities and
among simpler folk it is still GUS
tomary to hold watch night services
at which oyster stew is usually SER
we'd, either during the evening or
after midnight" She points out that
the oyster stew and scalloped oysters
have a firm hold on the New Eng
land appetite for Sunday night sup
per throughout the winter.
I" do know from family tradi-
ton" writes the food editor of
Providence, r. l., paper, that l
was brought up to believe that
neither Thanksgiving nor Christmas
would be properly celebrated unless
oyster stew was served the night
before. l cannot say, but l think
the idea grew right here in this
state and in that section known as
South County.
Sometimes the family has escal-
Hoped oysters instead of stew that
night, but that never went over so
big"
Then too, what variety of oys-
ter stews there are-Colonial,
Dutch, Philadelphia, Grand Central
Oyster Bar and many others. And be
certain to use plenty of cre'm and
butter il you want tasty dish. A
savory oyster stew is an ideal dish
for that fourth meal, which many
person now enjoy.