Young oysters float around in water, but as the shell grows it becomes heavy and the oyster settles on the sand. The half shell that forms its bed, becomes deeper than the one that covers it. The two halves of the shell, often called right and left valves, are held together by a large muscle called "the heart." Pupils bring in several oysters in shells, and class examine them. Notice the blue spot on the inside of each valve — this is the heart. The mouth is near the hinge of the shell. They have no head nor legs. The only organ for pro- tection seems to be the two muscles with which it opens and shuts its shell — one to take in its food, and the other to guard against danger by closing its shell. Oysters are foimd in shallow salt-water along the Eastern coast. The oysters of the Western coast are not as large as tliose of the East, but there are more varieties and they are of excellent flavor. The United States leads in th ? oyster industrj'. During the spawning season, from Vlay to September, oysters are not considered good as the eggs are developing. Composition. Water 88.3%, ca oohydrates 3.3%, mineral .9%, fat 1.4%, proteid ( 1%. Food Value. From the above, fou may see that oysters have very little proteid, and a large amount of water. Their food value, however, for invalids and for people requiring a small amount of proteid is very great. Oysters have a fine flavor and are easily digested. The liver of the oyster contains animal starch, OYSTERS 35 as they have some carbohydrate matter, which most proteid foods have not. Oysters are not an economical food. In buying oysters for the school classes, it is well to have the dealers open them, but pupils must know how to open them. Place a thin knife under the back end of the cover valve, and cut forward until the muscle gives way that holds the valves together. Then separate the right valve from the left one. One pupil may do this before the class. They are often sold in bulk, after removal from the shell, by the quart. Sold in the shell by dozens or peck. One quart of oysters should contain about fifty oysters; of course depending upon the size. They are usually found at a short distance from shores. Nearly all oysters seen in the markets of today are the result of cultivation. They are considered much better than the natural oyster. Oysters from Chesapeake Bay, from the coast of New Jersey and Long Island Sound, Providence River and Cape Cod, are the favorite Eastern oysters. Preparation for Cooking. Oysters should be washed and drained on a dry cloth. Lift carefully by gills (not soft part). The oyster liquor is seldom used because so much comes from the oyster while cooking. If it is used, strain before using. Ways of Serving Oysters. Oysters may be served raw, cooked in the shell, roasted, fried, stewed, served in soup, broiled, pickled, smothered, creamed, fricas- seed, sauted. To Serve Raw Oysters. In bulk, raw oysters may be 36 DOMESTIC SCIENCE served in the centre of large square blocks of ice, or on soup plates or oyster plates with cracked ice, or in high glasses with catsup (oyster cocktail). Serve with raw oysters, salt, pepper, mace, catsup, celery, horse- radish, vinegar, lemon juice, cabbage and French dressing, crackers, thin slices of bread or bread sticks. To parboil oysters, or cook them in their liquor, wash and drain them ; then put in a saucepan without water, stir or shake gently; when heated sufficiently, a liquor comes from them which keeps them from burning. When edges curl, or the oysters swell to plumpness, they are sufficiently cooked. If cooked too long or at too high a temperature they become tough and leathery.

AI-modernized reading of the original text

Young oysters float around in water, but as the shell grows it becomes heavy and the oyster settles on the sand. The half shell that forms its bed, becomes deeper than the one that covers it. The two halves of the shell, often called right and left valves, are held together by a large muscle called "the heart." Pupils bring in several oysters in shells, and class examine them. Notice the blue spot on the inside of each valve — this is the heart. The mouth is near the hinge of the shell. They have no head nor legs. The only organ for protection seems to be the two muscles with which it opens and shuts its shell — one to take in its food, and the other to guard against danger by closing its shell. Oysters are found in shallow salt-water along the Eastern coast. The oysters of the Western coast are not as large as tliose of the East, but there are more varieties and they are of excellent flavor. The United States leads in th ? oyster industrj'. During the spawning season, from May to September, oysters are not considered good as the eggs are developing. Composition. Water 88.3%, carbohydrates 3.3%, mineral .9%, fat 1.4%, proteid ( 1%. Food Value. From the above, fou may see that oysters have very little proteid, and a large amount of water. Their food value, however, for invalids and for people requiring a small amount of proteid is very great. Oysters have a fine flavor and are easily digested. The liver of the oyster contains animal starch, as they have some carbohydrate matter, which most proteid foods have not. Oysters are not an economical food. In buying oysters for the school classes, it is well to have the dealers open them, but pupils must know how to open them. Place a thin knife under the back end of the cover valve, and cut forward until the muscle gives way that holds the valves together. Then separate the right valve from the left one. One pupil may do this before the class. They are often sold in bulk, after removal from the shell, by the quart. Sold in the shell by dozens or peck. One quart of oysters should contain about fifty oysters; of course depending upon the size. They are usually found at a short distance from shores. Nearly all oysters seen in the markets of today are the result of cultivation. They are considered much better than the natural oyster. Oysters from Chesapeake Bay, from the coast of New Jersey and Long Island Sound, Providence River and Cape Cod, are the favorite Eastern oysters. Preparation for Cooking. Oysters should be washed and drained on a dry cloth. Lift carefully by gills (not soft part). The oyster liquor is seldom used because so much comes from the oyster while cooking. If it is used, strain before using. Ways of Serving Oysters. Oysters may be served raw, cooked in the shell, roasted, fried, stewed, served in soup, broiled, pickled, smothered, creamed, fricasseed, sauted. To Serve Raw Oysters. In bulk, raw oysters may be served in the centre of large square blocks of ice, or on soup plates or oyster plates with cracked ice, or in high glasses with catsup (oyster cocktail). Serve with raw oysters, salt, pepper, mace, catsup, celery, horseradish, vinegar, lemon juice, cabbage and French dressing, crackers, thin slices of bread or bread sticks. To parboil oysters, or cook them in their liquor, wash and drain them ; then put in a saucepan without water, stir or shake gently; when heated sufficiently, a liquor comes from them which keeps them from burning. When edges curl, or the oysters swell to plumpness, they are sufficiently cooked. If cooked too long or at too high a temperature they become tough and leathery.

Domestic science (Clark, Cornell home economics)