Home Recipes

Oysters On The Half Shell

Serve the oysters on the deep halves of the shell, allowing 6 to each person. Arrange shells on crushed ice on plates small ends toward the center. Place 1/4 of a lemon in the middle of each plate.

Oyster Stew

1 Pint Oysters.

1 Quart Scalded Milk.

3 Tablespoons Butter.

1/2 Tablespoon Salt. 1/8 Teaspoon Pepper. Celery Salt, if liked.

Clean the oysters; heat the milk to boiling point. Add salt, pepper and oysters to the scalded milk. Heat to boiling point, reduce heat slightly and cook until edges of oysters begin to curl. Add the butter and serve.

Creamed Oysters

1 Cup Oysters. 1 Cup White Sauce. 1/8 Teaspoon Celery Salt.

Clean the oysters, add the oysters to the hot white sauce and cook until edges begin to curl. Serve on toast in timbale cases, patty shells, etc.

Fried Oysters

Clean the oysters, lay them on a clean cloth and pat them gently to dry them. Season with salt and pepper. Dip the oysters in cracker or bread crumbs, egg and crumbs again. Fry in deep hot fat, drain on soft paper. Servo on a platter and garnish with parsley.

Questions

1. What kind of fish is an oyster?

2. Do oysters contain a great deal of nourishment?

3. Compare the nutritive value of oysters with a well known food. How do they compare?

4. How should oysters be cooked?

5. Name 3 different ways of serving oysters.

6. Name 2 shell foods.

7. How would you prepare lobsters?

8. How would you prepare shrimp?

9. Are shell fish as a class considered easy of digestion?

10. Give 2 ways of preparing oysters.

11. How are fish preserved?

12. How may canned fish be cooked?

13. How can you tell fresh fish from stale?

14. How would you cook crappies?

15. How would you cook whitefish?

Suggestions For Home Application

Oysters live in salt water. In the so-called oyster beds of the sea, where they are cultivated, there is very little danger of bacteria infection. Sometimes, however, they are grown near sewerage outlets where human wastes are emptied, and sometimes oysters taken from salt water are placed in a body of nearly fresh water and left for two or three days. The oysters absorb a great deal of water and during this time swell a great deal. This process is called "floating," and many people prefer "floated" oysters to those taken directly from the salt water. If the fresh water is pure, there is no objection, but oftentimes this floating is carried on in streams carrying wastes from sewers. The oysters absorb the contaminated water, and may be infected with typhoid bacilli. If these are served raw, of course, there is danger. Cooking will kill the bacteria and render them harmless.

Raw oysters are served on the half shell with lemon juice or horseradish as directed on your home recipe page. They are also served with a cocktail sauce in cocktail glasses. They are served as the first course for dinner or luncheon when served on the half shell or in a cocktail.

Oyster Cocktail

8 Small Raw Oysters.

1 Tablespoon Tomato Catsup.

1/2 Tablespoon Vinegar or Lemon Juice.

2 Drops Tobasco Sauce. Salt to Taste. 1 Teaspoon Celery, Finely Chopped.

1/2 Teaspoon Worcestershire Sauce.

Mix ingredients, chill thoroughly, and serve in cocktail glasses, or cases made from green peppers placed on a bed of crushed ice.

Oysters served in brown sauce in timbale cases or patty cases make a nice dish to prepare in the chafing dish for luncheon or late in the evening.

Oysters In Brown Sauce

1 Pint Oysters. 1/4 Cup Butter. 1/4 Cup Flour. 1 Cup Oyster Liquor. 1/2 Cup Brown Stock. 1 Teaspoon Worcestershire Sauce. 1/8 Teaspoon Pepper.

Wash and cook oysters in their own liquor until the edges curl, drain and keep warm, reserving the liquid. Brown butter a chestnut brown, add flour and brown it; then add oyster liquor, milk and seasonings. Cook, stirring constantly until it thickens. Add the oysters and when they are heated through serve on wafers or in timbale or patty cases.

Proteins - Tissue Building Foods

Preparation Of Gelatine Desserts

Gelatine is obtained from the bones, skin and connective tissues of animals. If this is needed for these parts in the animals, it is also needed in the human body. Gelatine is regarded as valuable in our diet, although its nutrient content is not high. Its principal use in cookery is in desserts and aspic jellies.

School Recipe.

MATERIALS:

1 Rounding Teaspoon Gelatine.

1 Tablespoon Cold Water. 1/3 Cup Boiling Water.

2 Tablespoons Sugar.

1 Tablespoon Lemon Juice. 1/2 Teaspoon Lemon Rind. 5 Slices Banana. 4 Thin Slices of Figs.

Lemon Jelly With Fruit

Gelatine is called a proteid sparer. Gelatine contains nitrogen - but, alone, it cannot supply the body with all the nitrogen it needs. It can replace part of the protein in the diet and perform its duties in the body. It is therefore a valuable food.