Seafood cookery from Carteret County kitchens

The oyster has long been prized as a food. Its composition is similar to milk and it is easily digested. An average serving of six oysters will supply all or part of the daily requirements of the following substances: iron, Copper, iodine, protein, calcium, magnesium, phosphorus, vitamin A, thiamine, riboflavin and niacin. Since the whole oyster is eaten, there is no waste. Oysters can be fixed many ways, but never cook too long. Overcooking will not only destroy the flavor but its nutritional value as well. OYSTER DRESSING 1 pint oysters stock from 1 chicken 3 eggs 1 package crackers 5 slices bread Combine and mix ingredients. Pour in lightly greased pan. Thin. Bake at 350 degrees until lightly browned. Shirley Taylor Harlowe Club HOT PANNED OYSTERS I quart select oysters 1/4 pound soda crackers 1/4 pound butter or cooking butter 1/41 large stalk celery (5 pieces),3 ounces Worcestershire sauce chopped very fine 20 shakes (drops) Tabasco sauce salt and pepper to taste Never wash the oysters, but remove any pieces of shell which might be present with a fork. Then drain oysters well in a colander. Into a shallow glass baking dish place the butter and run it into the oven until pan is very hot and butter well melted. Into this hot melted butter, drop a layer of oysters, a layer of chopped celery, a layer of the four condiments and last, a layer of crackers which have been rolled out with the biscuit roller the size of your little fingernail. Repeat the layers, in the same order, if you have more oysters. Do not let the crackers become cracker meal. Sprinkle paprika freely over top layer. Preheat oven at 350 degrees for 20 minutes: bake oysters at this temperature for one hour. If any juice remains after this time, continue cooking until juice is absorbed. Serve very hot in the same pan you cook them in. Never stir the mixture at any time because you want the oysters whole with their juice retained, which is made possible by dropping them into the scalding hot melted butter. Be twice as generous with your condiments as you think possible and the seasoning will be perfection. OVEN FRIED OYSTERS Roll 1 dozen oysters in 1 cup enriched flour seasoned with 1 teaspoon salt and 1/4 teaspoon black pepper. Dip into 1 slightly beaten egg and roll in bread crumbs. Sprinkle both sides with salad oil. Bake in a shallow pan in a hot oven (400 degrees) until brown, about 15 minutes. Makes 2 servings. Mrs. A. C. Davis Wildwood H. D. Club OYSTERS, COUNTRY-FRIED ] pint raw oysters - drained and 2 eggs and 4 cup milk, beaten cleaned together flour Dip oysters in egg and milk mixture and roll in flour, one at a time. Fry in deep fat until golden brown. Do not crowd in pan and do not overcook. Mrs. Ernest Wharton FRIED OYSTERS Select large oysters, remove pieces of shell. Wash and wipe dry. Roll in well-seasoned, dry bread crumbs which have been sifted. Dip oysters in 1 egg beaten with 1 tablespoon of water or oyster juice, and then again in the crumbs. Fry in deep hot fat. Mrs. G. E. Thompson Crab Point Club OYSTERS ON TOAST 1 dozen raw, shucked oysters 6 slices of white bread Toast bread on one side, then cut in half, making two triangles out of each slice. Butter each untoasted side (a little heavy). Place one well-drained oyster on each triangle, add salt, pepper, then place under broiler unti! edges of the oysters begin to curl and bread browns. Serve hot. Good any time. Mrs. R. E. Walton Sound View H. D. Club OYSTER STEW 1 quart oysters 1/4 cup butter ] quart milk 1% teaspoons salt 1/4 teaspoon black pepper Wash oysters, reserving liquid. Heat liquid to boiling point and strain. Add oysters. Cook until edges begin to curl. Add oysters and liquid to hot scalded milk. Add butter, and seasonings. Serve at once. Mrs. G. E. Thompson Crab Point H. D. Club