A manual of home-making

Selection and preparaiion of oy«ters Only fresh oysters should l)e selected. Oysters are now ported in containers surrounded by ice. Preservatives are used. Wlu'U |KKssibh% oysters should be bought in the shell To open an oyster shell one should first wash the shells thcir- oughly with u ImusIi aitd pl(*nt3' *if wahT. A thin fiat knife may tlien be pushed under tlie uppt^r valvc^ th** musette thai holds if lit the shel] cut, and the upper shell or valve, raiaod aiul lifted off. i I M re nolH d FISH AND OYSTERS 53? To clean the oysters after they have l^een opened, they should be placed in a colaiirler, the colander placed over a bowl and coltl water poured over the oysters, using 32 ''^P ^^ water to 1 quart of oysters. Esch oyster should be examined carefully, and any bits of shell removeiL The hquor is then poui'ed off carefully, and reserved for use in sauces. Methods of serving oysters Oysters may be serv^ed either raw or eooketL When raw they are served generally on the half shell, in cocktails, or with vinegar sauce. When eookwl, they may be roa^sted, panned, broiled, sauted, fried, served in sauces, scalloped, served in stews, in pastry cups^ in croustades, or bread cases. To serve opaters on the half shell. (I) Use small varieties* such as blue points j (2) sprve the osrst^^re raw only when they are perfectly fresh; {.'i) o|M?ti the oysters; (4) eloari them; (J>) chill them; (G) arrange a h(*d of craeketl ice on each plate; (7) arrange friHu four to six of the deeper valves on this ice ImxI having the valve j^ide toward the center c>f the plate; (8) place a chilled oyster on each shell; (9) in the center of the plate, place a quarter of a lemon on a sprig of pars- ley; (10) serve the oysters with salt, pepper, cayenne, horse-radish, taliaaoOj Biiyce, or tomato catsup. Oyster cocklail. (1) Clean and chill oysterSp allowing five oysters for each person to be served; (2) use tomato catsup or mix the following ingredients for sauce (to serve twelve persons) : 5 tablespoons lemon juice 3 tablespoons tomato catsup 1 % teaspoon salt 1 tablespoon horse-radish J4 teaspoon tabasco 2 tablespoons vinegar 3 tJiblespoons Worcestershire* (3) Place five oysters in a sherbet cup or sherry glass; grapefruit shells, lemon shells, tomato cuimj, green j>epper cups, or cufis of tomato jelly set in beds of ice may be used instefMi of Bherbet cups; (4) add I tablespoon of the sauce. Cooking of oysters, (1) Oysters require very little e^>okjng; (2) put tliem over the fire in their own Uquor; (3) remove them as Sroon as they are plump, or the gills bc»coine curled, for longer cooking makes them though; (4) cracker cruinl>8 are better than breadcrumbs ff)r mixing with oysters. CHAPTER XXViri EGGS By Winifred Moses Eggs are one of the best meat substitutes, sinee they furnish animal protein and are easily prepared for the t^ble. Aloreover,,— they are especially valuable in the diet because of their higd iron-content. Methods of preparing eggs are practically un- liniitt^I for almost any coui'se in a menu* In keeping eggs and in using them economically, the followiug suggestions may be useful: