Foods and home making

Oysters are usually sold by the pint or quart. Select oysters are sometimes sold by the count. Do not keep oysters very long after they come from market. Keep them in a cold place. Oysters drink water. Hence it is important that the water in which oysters grow should be free from contagious disease germs and that they should be marketed under sanitary conditions. To protect the consumer, the beds in which oysters grow, the purity of the water, and the packing houses in which oysters are made ready for shipping are inspected by government health agencies. 408 Dinner A government regulation makes it unlawful for a dealer to add water or a chemical preservative to shucked oysters (oysters removed from the shell), or to place them in direct contact with ice. How are oysters cleaned? Drain off the liquor from oysters. The liquor may be used in scalloped and creamed oysters and in oyster stew. Before using it, strain it through a fine strainer Figure 125. Composition of Oysters Oysters, like milk, are almost four fifths water. The percentage of proteins in oysters is less than that in fish without outer shell. Unlike meat and other fish, oysters contain carbohydrates, almost 4%. Oysters are rich in ash. They contain more iron than beef ; they also contain iodine. Vitamins: A-( — f-, B-| — CT> G-] — f- (see Note 1, page 37). to remove bits of shell. Oysters, like meat, should not stand in water when washed. To wash oysters, put them in a strainer or colander and let water run through them. Small pieces of shell often cling to oysters. These should be removed. To do this, finger each oyster and remove the bits of shell. How are oysters cooked? Long cooking toughens oysters. They are most palatable when cooked merely until they become plump and their edges begin to curl. Since oysters contain so Chicken and Fish for Dinner 409 much water, they may be cooked in their own juices without the addition of any liquid. There are several ways of cooking oysters — stewing, steam- ing, scalloping, frying, and broiling in the half shell. Scalloped oysters and fried oysters are suitable dinner foods. However, because they do not contain a high percentage of pro- teins, they are often served for luncheon or supper. Oyster stew is really oyster soup. It is made of milk, oysters, seasoning, and sometimes butter. Because of the large quantity of milk, oyster stew is a nourishing soup and is more suitable for serving at luncheon or supper than at an elaborate dinner. Oyster dishes which may be served at dinner follow : SCALLOPED OYSTERS 1 pint oysters 3 tablespoons butter I teaspoon salt 3 cups soft bread crumbs Speck of cayenne \ cup oyster liquor or milk Strain the liquor from the oysters; then wash the oysters as directed on page 408. Add the seasoning. Butter the crumbs as suggested on page 280. Arrange the crumbs and oysters in a baking dish as directed for scalloped corn, page 280. Bake in a hot oven — 400° F. — from 30 to 40 minutes or until the oysters are heated through and the crumbs are brown. FRIED OYSTERS Oysters, preferably large ones Dried bread crumbs Salt and pepper Eggs 1 tablespoon water or oyster juice for each egg Wash the oysters and remove bits of shell, as suggested on page 408. Dry the oysters on a towel. Sprinkle salt and pepper over them.