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Show New Ways to Serve Oysters BY EDNA EGAN. fpjw 0 many housewives- -look upon Kjjjj the oyster as a luxury, when in reality this bivalve is an economical and wholesomo food for families of limited means, Tho great increase in oyster production has kept their cost the same as it was ten years ago. An expert on nutrition in ono of our colleges says relative to their nutritive nutri-tive value: "Oysters como nearer milk in regard to their value In the diet than any other food. They contain all tho food substances, protein, carbohydrates, carbohy-drates, fat and salts; in fact, they aro ahead of milk in respect to tho proportion pro-portion of protein. They aro superior to fish, in that they contain a fair amount of carbohydrates, and they aro rich in salines that aro peculiarly beneficial ben-eficial stimulants to the human system. sys-tem. They contain food in a form that is moro easily digested than other forms of food; there is no waste, thoy have no bones, no jrrlstle. Wo should give oysters a prominent place in our dietary; as a cheap, delicious, nutritious, nutri-tious, healthful and puro food product, they may bo eaten to advantage at every ev-ery meal." Thero arc few places these days where oysters are not procurablo In their fresh state, and in these localities locali-ties it is just as easy to havo canned oysters on the pantry shelf as salmon, tuna or other fish, as oysters aro now canned just the same as theso fish. Oysters for lireakfnst a Novelty. Tho housewife on tho New Jersey shoro serves scrambled oysters for breakfast. To preparo them this way drain about 25 oysters, shop them fine and season with salt and pepper. Beat up six eggs, add half a cup of bread 'crumbs and thrco tablespoonfuls of cream or milk; put this in a hot pan in which a bit of butter has been molted, and when it begins to cook stir in the oysters and scramblo well. Another appetizing morning diah is fn wmn a nieco of bacon around each oyster to bo served,' using wooden toothpicks as skewers; place in a pan in a moderato oven an'd bako until tho bacon I cooked. Oystor omelet may bo mado by heating heat-ing tho oysters thoroughly through and placing them in an omelet Just beforo turning It over. Dclldouj Ways to Servo BIvalTCS. When oys'crs are to figure as the main hot dish at lunch or supper, try an oyster shortcake, A good dough is made by blending one well-beaten egg, two tablespoonfuls of butter, half a teaspoonful of salt, half a cupful of milk and two heaping tcaspoonfuls of baking powder sifted with two cupfuls of flour. Spread on greased biscuit tin and. bake In a hot, oven, then split and spread with butter and have ready tho following filling: Scnld a quart of oysters in their own liquor, remove them and keep hot Put a cupful of tho liquor (strained) into a pan and mix with it two tablespoonfuls table-spoonfuls of butter blended with one of flour, season with salt, pepper and colcry salt, and when It is at tho boiling boil-ing point add three tablespoonfuls of cream, and tho oysters. When heated thoroughly put into the shortcako and servo at once. If you aro going to havo potato cakes for breakfast or suppor and havo a few oysters left over, split tho potato pota-to cakes and lay two or three oysters between tho halves and bako in tho oven instead of frying. Everyone will enjoy potatoes and oystors prepared as follows: Mash freshly boiled potatoes po-tatoes with butter and oyster liquor, place a layer of them In a buttered baking dish, then a layer of oyators |