Woman's Institute Library of Cookery
Chapter 87 : 84. DIGESTIBILITY OF OYSTERS.--When merely the ability of the digestive tract to handle

84. DIGESTIBILITY OF OYSTERS.--When merely the ability of the digestive tract to handle oysters is taken into consideration, they are said to be easily digested if they are served raw or are properly prepared. This is due to the fact that when taken as a food they are disposed of in a comparatively short time by the stomach. In addition, their absorption from the alimentary tract is quite complete; that is, they contain little or no waste material. But, just as cooking has much to do with the digestibility of other protein foods, so it has with oysters. For this reason, the housewife who wishes to feed her family this food in its most digestible form must thoroughly understand all phases of its cooking.

85. HEALTHFULNESS OF OYSTERS.--Much illness has been attributed to oysters, and without doubt they have been the cause of some typhoid and some ptomaine poisoning. A knowledge of the reason for these diseases has done much to eliminate them. It is now definitely known that much of the typhoid caused from eating oysters was due to the conditions under which they were grown. In their growth, oysters fasten themselves to stationary things, such as rocks or piles driven into the ground underneath the water, and they obtain their food by simply opening the sh.e.l.l and making use of minute particles of plant and animal life that they are able to extract from the water. When the water was not clean or when sewage was turned into it, typhoid germs were transmitted to persons who took oysters as food. At present, there is scarcely any danger from such causes, for more care is now given to the conditions under which oysters grow. Ptomaine poisoning from oysters was caused by eating them when they had been improperly cared for in storage or had been taken from the sh.e.l.ls after they were dead. Unless persons handling oysters know how to take care of them, this danger is still likely to exist.

86. PURCHASING OYSTERS.--To be able to purchase oysters intelligently, the housewife should be familiar with the names of the various kinds.

These names are dependent on the locality from which the oysters come, and include _Blue Points, Cape Cods, Cotuits, Lynn Havens_, and numerous other varieties. It should be remembered that the varieties raised in different localities are quite distinctive, differing to some extent in both size and appearance. Unless the purchaser is familiar with the different varieties, almost any of the small oysters are likely to be sold to her for one of the small varieties and, likewise, any of the large oysters for one of the large varieties. While this is of small consequence, provided the quality is satisfactory and the price is right, it is well for every housewife to familiarize herself with the names of the various kinds, so that she may know just what variety she is purchasing.

87. When oysters are bought in the sh.e.l.l, they should be alive, a fact that can be determined by the tightly closed sh.e.l.l, as has already been stated. If the sh.e.l.ls are not closed or can be easily pried apart, it may be known that the oysters are not good and that they should be rejected. When it is possible to procure them, oysters that have been removed from the sh.e.l.ls immediately after being taken from the beds are preferable to those which have not been removed from the sh.e.l.ls before s.h.i.+pping. When purchased out of the sh.e.l.ls, oysters should be grayish in color, should have no disagreeable odor, and should contain no excess water or liquid. After being purchased, oysters should be kept on ice unless they can be cooked at once.

The season for oysters is from September to April, inclusive. While in some localities they can be purchased at other times during the year, they are not likely to be so good. In fact, it is not safe to use oysters during the warm months.

88. IMPORTANT POINTS IN COOKING OYSTERS.--The protein of oysters, like that found in other foods, is coagulated by heat. Long heat, provided it is sufficiently intense, makes oysters tough, and in this condition they are neither agreeable to eat nor readily digested. When they are to be cooked at a high temperature, therefore, the cooking should be done quickly. If they are to be cooked at a temperature below the boiling point, they may be subjected to heat for a longer time without becoming so tough as when a high temperature is used. Cooking quickly at a high temperature, however, is preferable in most cases to long, slow cooking.

For example, in the preparation of oyster stew, long cooking produces no better flavor than short cooking at a high temperature and renders oysters far less digestible.

[Ill.u.s.tration: FIG. 26]

[Ill.u.s.tration: FIG. 27]

89. OPENING OYSTERS.--Unless oysters are bought already opened, it becomes necessary to open them in the home before they can be served raw or cooked. To open oysters is not difficult, and with a little experience the work can be done with ease. It will be well to note that the two sh.e.l.ls of an oyster, which are called _valves_, are held together by a single muscle, known as the _adductor muscle_, that lies near the center, and that this muscle must be cut before the sh.e.l.l will open readily. Before attempting to open oysters, however, they should be scrubbed with clean water, so as to remove any sand that may be on the sh.e.l.ls. When the oysters are cleaned, proceed to open them in the manner shown in Figs. 26 and 27. First, as in Fig. 26, insert the point of a knife into the hinged, or pointed, end and push the blade between the valves until they appear to separate, when it will be known that the muscle has been cut. Then, as in Fig. 27, lay the valves open and loosen the oyster from the sh.e.l.l by slipping the knife under it.

If the oysters that are being opened are to be cooked before serving, simply drop them with their liquid into a suitable vessel and discard the sh.e.l.ls. Before using the oysters, remove them from the liquid, look them over carefully to see that no small particles of sh.e.l.ls cling to them, and wash them in clean, cold water to remove any sand that may be present. Also, strain the liquid through a cloth, so that it will be free from sand when used in the preparation of the dish for which the oysters are to be used or for the making of soup or broth.

Oysters that are to be eaten raw are frequently served on the half sh.e.l.l. Therefore, if they are to be used in this way, place each oyster, as it is loosened in the process of opening, into the deeper sh.e.l.l, as Fig. 27 shows, and discard the other one. Very often good-looking oyster sh.e.l.ls are saved in order that they may be used from time to time in serving raw oysters that are bought already opened.

[Ill.u.s.tration: FIG. 27]

90. RAW OYSTERS.--When an appetizer is desired in a meal that is to consist of several courses, raw oysters are often used for the first course. Oysters that are to be eaten raw may be served in the sh.e.l.ls or removed from them. They are bland in flavor, however, and require some sharp, highly seasoned sauce in order to give them sufficient snap. The sauces commonly used for this purpose include c.o.c.ktail sauce, chilli sauce, catsup, horseradish, and tobasco sauce. Sometimes, though, lemon juice or vinegar and pepper and salt are preferred to sauce. As a rule, crisp crackers, small squares of toast, or wafers and b.u.t.ter accompany raw oysters in any form, and sometimes celery and radishes are served, too.

91. When a c.o.c.ktail sauce is served with raw oysters, they are generally referred to as OYSTER c.o.c.kTAILS. Two methods of serving these are in practice. In one, as shown in Fig. 28, the c.o.c.ktail sauce is put into a small gla.s.s placed in the center of a soup plate filled with cracked ice, and the oysters, usually six in half sh.e.l.ls, are arranged around the gla.s.s, on the ice. In the other, as shown in Fig. 29, the desired number of oysters that have been removed from the sh.e.l.ls are dropped into a stemmed gla.s.s containing the c.o.c.ktail sauce, and the gla.s.s is placed in a bowl of cracked ice. An _oyster fork_, which is a small, three-p.r.o.nged fork, is always served with raw oysters, and usually a piece of lemon is supplied in addition to the c.o.c.ktail sauce.

[Ill.u.s.tration: FIG. 28]

[Ill.u.s.tration: FIG. 29]

92. OYSTER STEW.--If an extremely nutritious way of preparing oysters is desired, oyster stew should be selected. This is perhaps the simplest way in which to cook oysters, and yet care must be exercised in making this dish, for the oysters should not be cooked too long and the milk, which must be brought to the boiling point, should not be allowed to burn. Oyster stew makes an excellent dish for lunch. It should not be served as the first course of a heavy meal because of the large amount of nutriment it contains.

OYSTER STEW (Sufficient to Serve Six)

1 qt. oysters 1 qt. milk 2 Tb. b.u.t.ter 1 tsp. salt 1/8 tsp. pepper

Pour 1 cupful of water over the oysters, look them over carefully, and remove any pieces of sh.e.l.l that may cling to the oysters, making sure that any particles of sand are washed off. Heat this liquid to the boiling point and then strain it through a cloth. Put the milk on the fire to heat, and when hot, add the b.u.t.ter, salt, and pepper, and strained liquid. After the whole mixture has come to the boiling point, pour in the oysters and cook until they look plump and the edges begin to curl. Remove from the heat and serve with crisp crackers.

93. CREAMED OYSTERS.--Another nutritious way in which to prepare oysters and at the same time produce a dish that is pleasing to most persons is to cream them. After being creamed, oysters may be served over toast or in timbale cases.

CREAMED OYSTERS (Sufficient to Serve Six)

2 Tb. b.u.t.ter 24 oysters 1-1/2 c. medium white sauce Salt and pepper 6 slices toast or 6 timbale cases

Melt the b.u.t.ter in a frying pan, add the oysters, and heat them in the b.u.t.ter until the edges begin to curl slightly. Pour the hot oysters into the hot white sauce, season to taste with salt and pepper, and serve over toast or in timbale cases.

94. SCALLOPED OYSTERS.--No food makes a more palatable scalloped dish than oysters. Oysters so prepared are liked by nearly every one, and the ingredients with which they are combined help to give such a dish balance so far as the food substances are concerned. Care should be taken, however, in the baking of scalloped oysters, for they are likely to become tough if they are cooked too long.

SCALLOPED OYSTERS (Sufficient to Serve Six)

1 c. bread crumbs 2 Tb. b.u.t.ter 1 c. cracker crumbs 1 pt. oysters Salt and pepper 1 c. milk

b.u.t.ter the bread crumbs with the b.u.t.ter, and then mix them with the cracker crumbs. Sprinkle the bottom of a greased baking dish with one-fourth of the crumbs, and over this put a layer of oysters that have been previously cleaned. Sprinkle with salt and pepper and add one-fourth more of the crumbs. Add another layer of oysters, sprinkle with salt and pepper, and place the remainder of the crumbs on top.

Strain the liquid from the oysters through a piece of cloth, mix this with the milk, and pour over the dish thus prepared. Place in a hot oven, and bake until the mixture is thoroughly heated and the top is brown.

95. FRIED OYSTERS.--Of all the dishes prepared from oysters, fried oysters undoubtedly find favor with the greatest number of persons.

However, unless care is taken in frying the oysters, they are likely to be somewhat indigestible. Deep fat should be used for this purpose, and it should be hot enough to brown a 1-inch cube of bread a golden brown in 40 seconds.

FRIED OYSTERS (Sufficient to Serve Six)

24 large oysters 1 egg 1/4 c. milk Fine cracker crumbs Salt Pepper

Thoroughly dry the oysters by laying them on one end of a soft cloth and patting them with the other. Beat the egg and add the milk to it. Dip the oysters into the cracker crumbs, then into the egg-and-milk mixture, and again into the crumbs. Fry in deep fat until brown. Remove from the fat, drain well, and place on oiled paper. Sprinkle with salt and pepper and serve hot.

96. OYSTER PIE.--Baking oysters into a pie is another means of combining a protein food with foods that are high in other food substances. As oyster pie is somewhat hearty, it may be used as the main dish of a heavy meal.

OYSTER PIE (Sufficient to Serve Six)

1 pt. oysters 1 c. medium white sauce Salt and pepper Baking-powder biscuit dough

Cut each of the oysters into three or four pieces, and place them in a greased baking dish. Pour over them the hot white sauce and the juice from the oysters. Season with salt and pepper. Over the top, place a layer of the biscuit dough rolled about 1/4 inch thick. Set in a hot oven and bake until the crust is brown.

97. PIGS IN BLANKETS.--When something entirely different in the way of oysters is desired, pigs in blankets should be tried. This is a very good name for the dish given in the accompanying recipe, for the oysters are rolled up in a strip of bacon, which serves as a blanket. They are especially suitable for a light meal, such as luncheon or a dainty lunch that is to be served to company.

PIGS IN BLANKETS (Sufficient to Serve Six)

18 large oysters 18 thin strips of bacon

After the oysters have been cleaned, roll each one in a strip of bacon.

Fasten the bacon where the edges meet by running a toothpick through at this point. Place in a broiler and broil on one side until brown; then turn them and broil until the other side is brown. Serve hot.

98. OYSTER FRITTERS.--Variety may also be secured in the use of oysters by making oyster fritters. When such fritters are nicely browned and served with an appetizing sauce, an attractive as well as a tasty dish is the result.

OYSTER FRITTERS (Sufficient to Serve Six)

1 pt. oysters 1 egg m.u.f.fin batter

Clean the oysters and cut each into four or five pieces. Make a one-egg m.u.f.fin batter and to it add the cut oysters. Drop the mixture by spoonfuls into deep fat and fry until brown. Remove from the fat, drain, and sprinkle with salt and pepper. Serve with a desired sauce.

CLAMS AND THEIR PREPARATION

99. NATURE AND DIGESTIBILITY OF CLAMS.--Clams are bivalves similar to oysters in both form and composition. Because of the similarity in composition, they are utilized in much the same ways as oysters, being used extensively for food in parts of the country where the supply is large. There are numerous varieties of clams, and some of them differ slightly from each other in appearance, color, and flavor. Preference for the different varieties is largely a matter of individual taste.

Clams may be purchased loose or in the sh.e.l.l and they may be served in or out of the sh.e.l.l. However, when bought in the sh.e.l.l, they must be purchased alive and must be subjected to the same tests as are oysters.