Proteins - Tissue Building Foods

Shell Fish - Preparation Of Oysters

Shell fish, as a class, do not rank high as nutrients. To some people, they cause disagreeable digestive disturbances. The oyster is the most important of the shell fish, so far as its popularity and digestibility is concerned.

School Recipe.

MATERIALS:

4 Oysters.

1 Tablespoon Oyster Liquid and Water. 4 1/2 Tablespoons Crumbs.

2 Teaspoons Melted Butter. 1/5 Teaspoon Salt.

Few Grains Pepper.

Scalloped Oysters

One quart of oysters is equal to one quart of milk in the amount of nourishment contained. So milk is a less expensive food.

Oysters are considered a good food. They give variety to the diet, They are easily digested when properly cooked. They should not be cooked too long nor at too high a temperature.

Shell Fish

The shell fish commonly used are oysters, clams and scallops. Lobster, shrimps and crabs, although crustaceans, are usually called shell fish.

An Oyster has two shells. The one on which the oyster lies is deeper and rounder than the one that covers it. The oyster has two strong muscles, one to open the shell to take in food and water, and the other to close it.

The body is composed of the liver (containing glycogen, animal starch) surrounded by fluted layers called gills.

Oysters are 5 years old before suitable for eating. They are in season from September to May. They have about the same composition as milk. They are nutritious and of easy digestibility.

According to Stutzer 14 oysters contain the same amount of nourishment as an egg, 223 as 1 pound of beef. One quart of oysters is equal to 1 quart of milk in the amount of nourishment contained. Raw oysters are more easily digested than cooked, but cooking destroys dangerous germs that may be present.

The protein in oysters is very delicate so they should not be cooked too long nor at too high a temperature.

How To Open Oysters

Force a thin, sharp knife under the back end of the shell that covers the oyster (the flatter of the two) and push forward until it cuts the muscle. Remove the top shell and separate the oyster from the undershell.

How To Clean Oysters

Drain off the liquid of the oyster through a wire strainer placed over a bowl. Pour cold water over the oysters. With the fingers examine each oyster separately to see that no bits of shell are left clinging to them.

Clams rank next to oysters in food value. Little neck clams are served at dinner when Blue Points are not in season. At the beach clams are sometimes cooked with seaweed over the fire. This is called a Clam bake. Clam chowder, which is a stew, is a typical New England dish.

Scallops. The central muscle forms the edible part. They are in season from October To April.

Lobster - Crabs - Shrimps

Their flesh is similar in composition to that of other fish, but is tough and difficult to digest.

Lobster. The portions of lobster not edible are the lungs, stomach and intestinal vein.

Crabs are in season during the spring and summer.

Shrimps are in season from May to October. Always remove the intestinal vein from the shrimp. It looks like a thread along the entire length of the shrimp.

Working Directions To Be Followed By All Odd Numbered Girls

NOTE: In today's Lesson you are to prepare the crumbs, while your partner prepares the oysters. Follow each paragraph closely.

See Recipe on Front Page.

Roll the crackers to make 4 1/2 tablespoons of crumbs. See FIGURE 1. Add the melted butter; mix with a fork.

Butter the custard cup. See FIGURE 2.

Divide buttered crumbs into three parts. See FIGURE 3. Put 1 1/2 tablespoons of crumbs (one part) into the baking dish.

Your partner will cover them with 2 oysters and liquor.

Cover oysters with 1/3 of the crumbs. Your partner will add the second layer of oysters.

Cover the whole with the remaining' third of buttered crumbs. Pass to your partner.

Serve your partner and self.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

Note Book Work

MATERIALS:

1 Pint Oysters. 1/3 Cup Oyster Liquor or Milk. 1 1/2 Cups Cracker Crumbs or Stale Bread Crumbs. 1/3 Cup Melted Butter.

1 Teaspoon Salt. 1/8 Teaspoon Pepper.

Scalloped Oysters

Working Directions:

Butter the Baking Dish:

Mix the crumbs and butter. Divide crumbs into three parts. Cover bottom of baking dish with 1/3 of the buttered crumbs. Put 1/2 of oysters on top of crumbs; cover oysters with one-half of liquor. Cover with layer of crumbs; repeat with oysters and liquor. Cover the whole with the remaining 1/3 of crumbs. Bake 30 minutes in a hot oven. Never allow more than two layers of oysters for scalloped oysters. If three layers are used the middle layer will be underdone, while the other two are properly cooked.

Cost of preparing Home Recipe of Scalloped Oysters:

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's Lesson yon are to prepare the Oysters while your partner prepares the Crumbs. Follow each paragraph closely.

See Recipe on Front Page.

Pick over oysters. See that there are no bits of shell attached.

Dip oysters quickly into water to rinse them.

Arrange 2 oysters on the layer of crumbs prepared by your partner; cover with 1/2 tablespoon liquor and water. Season with salt and pepper. See FIGURE 1.

Your partner will cover this with a layer of crumbs.

Arrange remaining 2 oysters on top of the second layer of crumbs.

Moisten with 1/2 tablespoon of liquor; sprinkle with salt and pepper.

Your partner will cover this with the remaining 1/3 of crumbs. See FIGURE 2.

Put on a baking sheet in the oven to bake 15 minutes or until browned. See FIGURE 3.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.