A text-book of cooking

Oysters contain 86 per cent water and 6.2 per cent protein. With such a large quantity of water, the oyster has little food value. Oysters are prized for their flavor, but make an expensive food. Cooking makes oysters somewhat tougher, hence less readily digested ; but it sterilizes them and makes them safer to use. It is considered that oysters properly cooked are easily digested. They should be eaten when very fresh. They spoil quickly and develop poisonous products. Cleaning Oysters. — Drain off the liquor. If the liquor is to be used, strain it through a fine strainer. Place the oysters in a strainer or colander, and wash them. Do not allow oysters to stand in water after washing. Run each oyster through the fingers to remove pieces of shell that may be clinging to it. OYSTER STEW 1 cupful milk Salt and pepper 1 pint oysters 1 tablespoonful butter Heat the milk in a double boiler ; add the seasonings and butter. Clean the oysters ; cook them in a saucepan until they become plump and the edges curl. Add the hot milk and serve at once. The milk may be thickened with 1 tablespoonful of flour. (See recipe for White Sauce, p. 68.) Serve crackers or bread with Oyster Stew. SCALLOPED OYSTERS 1 pint oysters 3 cupfuls soft bread crumbs \ teaspoon ful salt 3 tablespoonfuls butter Cayenne \ cupful oyster juice or milk Wash the oysters, strain the juice, and butter the crumbs. Add the seasoning to the oysters. Place one fourth of the buttered crumbs in the bottom of a buttered baking dish. Add one half of the oysters, another fourth of the crumbs, then the remainder of the oysters, the liquid, and finally the remaining half of the buttered crumbs. Bake in a moderate oven from 30 to 40 minutes. If baked in individual baking dishes, only 15 minutes will be required for baking. Count and record the number of oysters in one pint. From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of oysters and milk. Find the weight of one cupful of oysters and of one cupful of milk. How do they compare as to the amount of water, protein, and fat contained in one pint of each ? What is the difference in cost of one pint of each ? What is the purpose of straining the oyster liquor ? Why should not oysters stand in water after washing? (See Experiment 33, p. 87.) Explain why oysters should be cooked only a short time. What is the effect of long cooking upon oysters ? In Scalloped Oysters, why is the liquid added before the last layer of crumbs ? How many persons do each of these oyster recipes serve ? What dietetic reason can be given for combining oysters and bread ? From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of the following fish : Fresh and salt cod, fresh and smoked herring, fresh and salt mackerel, fresh and canned salmon, fresh perch and fresh white fish. Which contains the most fat ? How can fish be classified with regard to fat content ? (See Classes of Fish, p. 151.) Which fish contains the most protein ? How do fish, shellfish, and beef compare in protein content? Which is the cheapest source of protein ? MEAT-SUBSTITUTE DISHES 287 LESSON XCIX Meat-substitute Dishes SCALLOPED EGGS WITH CHEESE 6 hard-cooked eggs 2 cupfuls medium white sauce. (See p. 68) 2 cupfuls buttered soft bread crumbs. (See p. 63) | cupful cheese Grate the cheese, or cut it into pieces, and add it to the white sauce. Cut the eggs in slices. Oil a baking dish, and place the materials in the dish in layers, having the lower and top layers of bread crumbs. Bake in a moderate oven until the mixture is heated through and the crumbs are browned. Serve hot in place of meat. PEANUT ROAST 1} cupfuls dried bread crumbs 4 teaspoonfuls baking powder Milk 1 egg 1J cupfuls shelled peanuts Salt and pepper