Many oystermen transplant the oysters from muddy to gravelly beds for a few months, in order to rid the intestine of all mud taken in with the food. Then, too, just before bringing to market the oysters are placed in brackish water to "fatten," since a higher price can be obtained generally for oysters thus treated. By this process the oysters gain in weight probably by absorption of water into the tissues, but lose a small amount of nutrients. Sometimes oysters acquire a green coloration, due to cer- tain vegetable organisms upon which they have fed, the green color being especially noticeable in the gills. This does not in any way injure the oyster, which as a rule is plump and round from the abundance of food. In Europe the green oysters are very much prized. Owing to the close fit of the edges of the shells, oysters will live a long time out of water, and in this condition may be transported long distances in barrels or sacks. The size of the oyster depends to a great extent upon its age. Most small oysters receive the name " Blue Points," although very few of them probably are from Long Island. Nutritive Value. — From the chart it will be seen that oysters contain about the same amount of nutrition as an equal amount of milk, that is one quart of oysters would about equal one quart of milk. As an article of food they are expensive, and must be regarded as a luxury. Un- cooked and with the gills removed they are easily digested. Preparation for Cooking. — Pour half a cup of cold water over one quart of oysters, and with clean hands take them out separately, removing any bits of sliell or seaweed. The small crabs, frequently found with the oysters, are very delicate morsels, and should be cooked with the oysters. 196 HANDBOOK OF DOMESTIC SCIENCE The oyster liquor is seldom used, since so much comes from the oysters while cooking. If it is desired, hoAvever, it should be strained before using. Oyster Soup. — 1 quart oysters, 1 pint milk, 1 tablespoon butter, 2 tablespoons flour, salt to taste, ^ saltspoon pepper, two pieces celery✪ Oyster Soup. Heat the milk and celery in a double boiler while you prepare the oysters. (Directions already given.) Strain the oyster liquor through the finest strainer. Put on to boil. Remove the scum, and when clear add the 03^sters. Let them simmer until they begin to groAv plump and the edges curl or separate. Strain the liquor into the milk, put the 03-sters where they will keep hot but not cook. Melt the butter, stir in the flour while bubbling, and add the milk gradually. Boil three or four minutes. Eemove from the fire, add the 05- sters, and serve very hot. Oyster Stew is made like 03^ster soup without the thick- ening. Creamed Oysters are made in very much the same way. A cream sauce is first made, and the oj^sters, after parboiling, are added to it. These may be served on toast or in pattie shells. Lesson" 1. Anatomy of the Oj^ster. 2. Food of Oj^ster. 3. Enemies of the Oyster. 4. Oyster Beds — Natural and Planted. 6. Preparation for the Market. Position of Most Exten- sive Beds. 6. Nutritive Value. 7. Preparation for Cooking. 8. Oyster Soup. Oyster Stew. Creamed Oysters. SALADS 197 ✪ Oyster Soup

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Many oystermen transplant the oysters from muddy to gravelly beds for a few months, in order to rid the intestine of all mud taken in with the food. Then, too, just before bringing to market the oysters are placed in brackish water to "fatten," since a higher price can be obtained generally for oysters thus treated. By this process the oysters gain in weight probably by absorption of water into the tissues, but lose a small amount of nutrients. Sometimes oysters acquire a green coloration, due to cer- tain vegetable organisms upon which they have fed, the green color being especially noticeable in the gills. This does not in any way injure the oyster, which as a rule is plump and round from the abundance of food. In Europe the green oysters are very much prized. Owing to the close fit of the edges of the shells, oysters will live a long time out of water, and in this condition may be transported long distances in barrels or sacks. The size of the oyster depends to a great extent upon its age. Most small oysters receive the name " Blue Points," although very few of them probably are from Long Island. Nutritive Value. — From the chart it will be seen that oysters contain about the same amount of nutrition as an equal amount of milk, that is one quart of oysters would about equal one quart of milk. As an article of food they are expensive, and must be regarded as a luxury. Un- cooked and with the gills removed they are easily digested. Preparation for Cooking. — Pour half a cup of cold water over one quart of oysters, and with clean hands take them out separately, removing any bits of sliell or seaweed. The small crabs, frequently found with the oysters, are very delicate morsels, and should be cooked with the oysters. 196 HANDBOOK OF DOMESTIC SCIENCE The oyster liquor is seldom used, since so much comes from the oysters while cooking. If it is desired, hoAvever, it should be strained before using. Oyster Soup. — 1 quart oysters, 1 pint milk, 1 tablespoon butter, 2 tablespoons flour, salt to taste, ^ saltspoon pepper, two pieces celery. Heat the milk and celery in a double boiler while you prepare the oysters. (Directions already given.) Strain the oyster liquor through the finest strainer. Put on to boil. Remove the scum, and when clear add the 03^sters. Let them simmer until they begin to groAv plump and the edges curl or separate. Strain the liquor into the milk, put the 03-sters where they will keep hot but not cook. Melt the butter, stir in the flour while bubbling, and add the milk gradually. Boil three or four minutes. Eemove from the fire, add the 05- sters, and serve very hot. Oyster Stew is made like 03^ster soup without the thick- ening. Creamed Oysters are made in very much the same way. A cream sauce is first made, and the oj^sters, after parboiling, are added to it. These may be served on toast or in pattie shells. Lesson" 1. Anatomy of the Oj^ster. 2. Food of Oj^ster. 3. Enemies of the Oyster. 4. Oyster Beds — Natural and Planted. 6. Preparation for the Market. Position of Most Exten- sive Beds. 6. Nutritive Value. 7. Preparation for Cooking. 8. Oyster Soup. Oyster Stew. Creamed Oysters. SALADS 197

Handbook of domestic science and household arts for use in elementary schools