| Show PATRIOTIC HOUSEWIFE DONT DON'T FORGET OYSTERS It Is a rather Interesting Inte fact th that t the two foods that ranked highest among amonS' the tho Korth North American In Indians lans with whom the first American colonIsts colonists colonists colon colon- came carne In cOI contact the contact act tho tho foo foods s that were the greatest re test mainstay to those colonists and actually prevented dismal dismal dis dis- mal failure and starvation to the theon yen yen- ure turo of or peopling tho the new net world world are are two of or the foods that rank hl highest hest in I our effort eHolt tod today at winning the tho war through food conservation Indian n corn and the o oyster ster I Tho The In Indians lans alon along the seacoast 1 used them as their mainstay of at diet The colonists learned to make mako good use of or orthe the one but they needed no coaching from flom the Indians to make male use of or the theo o oyster ster It had long Ions been a luxury Inthe in inthe inthe the old world orld and when they found It Itin Itin itin in such abundance and such delicious form in the new world the they concluded that they had hac come to a land flowing lowing with milk and hone honey And now we wc have o turned again to corn as the great national American cereal and and if It we are wl wise e and follow Collo the tho suggestion of ot the government through recently published advice o of the department of commerce we will cat eat oysters as abundantly abundant as did the Walrus and the tho Carpenter in Alice i Through the tho Looking Glass And In Instead Instead In- In n- n stead of looking on oysters as the tho materials materials ma- ma ma ma- I out of oC which to an ap appetizer appetizer appetizer ap- ap to begin dinner well we'll make a whole meal out of or them and follow Collow the example again of or the Walrus Valrus and the Carpen Carpenter tel A loaf loar of ot bread tho the Walrus said I Is what need We vo I Pepper and vinegar besides Are very good indeed indeed indeed- I Y You u remember at that famous feast b by the tho seaside o oysters so so far from Cram being a mere hors hals re doeu were tho the piece do re resistance And It is as a. a apiece apiece apiece piece do resistance ho ho main course of or our meal and a substitute for tor beef or lamb or other meat that meat that we v e are especially lly ur urged ed to lo regard the o stor oy istel It the present nr ar nt time x Xo No o one needs lisi be to be told that oysters are arc In season when September brings 1 back lack the tho Ra ns into the months but some housewives need to be told toM that un under er prevent present methods of or handling oysters I there Is no more moro danger o of disease from 1 raw oysters than there is Cr from m milk mm strawberries celer celery and other foods not usually cooked for tion So there Is no reason to reel feel that you ou aro are going to run the risk of oC having typhoid If Ir you ou cat eat ra raw v oysters but If IC you OU do feel that way then en catour eat cat your our oysters cooked Americans have ha I lon long appreciated cl the tho delicacy of or flavor Javor of the properly cooked oysters am and American cooks lead In the art o or of cooking this shellfish There are arc some delicious ways was of oC combining the oyster with Inexpensive food materials as In scalloped oysters ers In such a wa way as to toI tomake tomake make malte well balanced fo for a cr very dish lIsh I your our heaviest meal Oysters combined with potatoes are arc delicious and there are several Beveral ways o of preparing them Oyt T Here Hero Is tho the recipe for scalloped oysters 08 tern ten from an old family recipe book In n a b baking dish put a a. layer laer of at oysters and cover them with a inch half layer I of oC stale bread crumbs dot this over with bits of or butter buller sprinkle with salt sail and pepper then add another layer of or oysters and so continue continuo until tho the dish dishis Is s full always havin having the last layer of or crumbs dotted with bits hits of or butter Moisten the whole with a half cupful of or the o oyster ster liquor and the same of oC milk Bake In a rather quick oven until mill a nice brown Serve Ser In the tho bakIng baking bak bak- Ing ng dish or use the tho o oyster ster shells instead In Instead Instead In- In stead of or the lar largo o pan allowing three or four tour oysters to each shell oysters are another ol old old- time Imo favorite really favorite really a n variety arlet of scalloped scalloped seal seal- I loped 0 oysters This recipe calls for tor forthe I the he ingredients Thirty plump I o oysters one egg two large larse tablespoons of at celery chopped fine Cine one and a I quarter pints stale bread crumbs one largo large argo tablespoon of butter and salt an and pepper Jepper to taste Drain the oysters beat eat the egg and add one tablespoon of ot boiling water Now ow dip each oyster first In the e egg g and then Into the crumbs Arran Arrange e them neatly neath over o the bottom of a shallow baking dish cro crowding them just a 3 little sprinkle over salt pepper and half haIr of or the c celery ler a a few bits of or butter buller and then arran arrange e another 11 layer el the same wa way having ln only tho two layers put the tho remainder of tho the c celery l r bits of or butter and seasonIng seasonIng season season- Ing on top add one half cup of oyster liquor Bake In a hot oven twenty minutes Serve smoking hot Olti r St Stew 1 The Thc chief thin thing In making oyster stew tew is to prevent the oyster juice an and the milk from curdling This will net occur if Ir you OU add tho the boiling oyster liquor to the boiling milk Just before serving and do o not let It stand To ToonA Toone Toone one onA quart of or oysters oysters' f use a quart of or milk Drain tho the juice from Crom the oysters bring to the tho boiling point an and l i skim At the same ame time scald the milk mill and just before mixing put the ter oy-ter back hack In tho the juice and anel let lel them e e yok rk ok in inthe the liquid till their ed ede cs have Season with with salt saIL and p pepper iper Now pw h have ve read ready cracker crumbs or dried bread crumbs and add about a ahalt half halt cup of them to cr c every quart u of oysters used Immediately before serving ing InS Oyster Peacemaker Here Is one of tho o of the recipes given b by the little booklet on oysters recently got goot out by the bureau hureau of fisheries of ot the tile department of or Commerce Com Conn- merce coerce Four or live he lar large c potatoes potato g. g one egg egg white bread crumbs t two I dozen large oysters one heaping tablespoonful table table- spoonful of or butter butler one ta tablespoonful flour one half cupful cream one halt cupful oyster liquor seasoning of oC B salt lt and pepper and six shrimps for each peacemaker Wash ash and peel tho p p then and trim them to even sized oval shapes Scoop out the centers center so as to leave Jea a neat c case Parboil these cases until un tho potato Is le just getting tender but do not completely completely com com- cook coole them on an any account ac Take Tako them out of ot the water dry dl on soft cloth brush each over U with I beaten egg and roll In bread hl crumbs Bake Balce this in a quick oven until crumbs are arc brown or if In ha haste le potatoes s may be bo fried Cried In smoking fat Cat To Tp make filling Blend the tho butter and flour flo in saucepan add dd the oyster Ostel liquor and cream stir until It bolls boils then than add bread crumbs sufficient to make sauce o of good creamy consistency Then season mixture with great ara ar Cut oysters in halves heat them without boiling In sauce then pile in p potato tato casc cases Put six shrimps on top op o of each and serve fr the peacemakers very cry hot garnished with parsley Needless Needles to sa say white hr aJ here need not me mean n all wheat bread but I any bread of of white while color and nj flue fine tc le c- c ture If It one one cannot afford cream rich mills milk will do o and o of cour course sc the s shavings hav- hav Ings of or the thc potatoes should be saved for Cor future use In mashed potatoes or 01 I other remade potato dish Ish |
