Evening Republican, Volume 21, Number 271, Rensselaer, Jasper County, 19 November 1918 — OYSTER NOW IS VALUABLE FOOD [ARTICLE]

OYSTER NOW IS VALUABLE FOOD

At His, Best During Months Which Contain Letter R September to April. UTILIZED IN VARIOUS WAYS

Shellfish Are. Not on Banned List and Free Use Helps In Saving MeatDifferent Ways In Which They May Be Cooked. The oyster, most popular of all shellfish, Is again admitted to a place on the menu. During the summer his popularity wanes, but with the coming of the fall he is again held In high esteem. According to popular belief, the oyster Is at his best during the months which contain the letter “R.” or from September through April. Naturally a clean and wholesome food, the state and federal governments have made rigid restrictions in connection with oyster farming to prevent any accidental contamination. At the present time the feathering of oysters and their distribution are carried on under sanitary conditions.

Valuable as Food. : Though the oyster has a high content of water (in this resembling nU’.k, one of <he most important of foods), It Is nevertheless valuable for the nutritive materiallt supplies and Is readily and well assimilated. It utilized for food in many ways and has a special value In that a moderate quantity will impart a good oyster flavor to a considerable amount of other food material and so make a very palatable dish at moderate cost. In the seacoast regions where they grow, oysters are eaten In large quantities, and are much used In inlandtowns, because, unlike mpst fish food, they can be shipped alive. Even a district so remote that It Is not easily reached with live oysters can still have them, for they are canned and shippedin large quantities. Oysters can be placed on the list of meat substitutes, as they Supply the same kind of food to the body. They, may be served In many ways, raw, stewed, broiled, baked, or fried. For the present frying should be avoided, as the food administration has advised conservation of fats. But this should not be a handicap, as there are many attractive ways Ini which, they can be prepared. Creamed Oysters. Creamed oysters make a very palatable luncheon or supper-dish. 1 pint oysters 2 cupfuls llqufd <oyst tablespoonfuls fat ter liquor and 14 cupful flour milk) W, teaspoonful % teaspoonful pap-

per " Melt the butter and add the flour, salt, and pepper. Stir over the fire until well mixed, being careful not to brown. Add the liquid gradually and cook until thick and smooth. Add the oysters and cook until the oysters are Plump and the edges begin to curl. Serve on toast. If it lb desired to serve the dish on some special occasion, the oysters may be served in patty shells. A little chopped parsley sprinkled over the top adds to the attractiveness. Oytter Scallop. 3 cupfuls cooked 1 tablespoonful ' rice cornstarch 1 pint fresh oysters 1 tablespoonful fat 1 cupful chopped H teaspoonful salt celery U teaspoonful pep1 cppful mflk P«r Make a white sauce by melting the fat. stirring in the cornstarch, salt and pepper, then adding the milk. Stir over the fire until thickened. Arrange in a' baking" dish alternate layers of rice, oysters, celery, and white sauce until the dish is nearly full. Let a layer of rice Cover the top. Bake for 20 minutes in a moderate oven. Oyster Potpie. i 1 pint oysters 14 cupful cold Water % teaspoonful salt 1 teaspoonful lemon 14 teaspoonful pep- juice per Biscuit .dough 1 tablespoonful cornstarch Put the .oysters On to cook with salt and pepper. Stir in the cornstarch dissolved in the cold water and cook

until thick. Add the lemon juice and pour into a baking dish. Cut the biscuits and place them on top. Bake until the biscuits are brown. Hie biscuits for the potpie are better if they are very short. Bacon fat makes a very tasty biscuit to be used in this way. Oyster Fritters. Drain one pint of oysters. Dip in a fritter batter. Put a couple of tablespoonfuls of bacon fat Into frying pan. When smoking hot, drop In the oyster and cook until brown on both sides. This will take the place of oysters cooked In deep fat without using large quantities of fat.