OYSTER STEW -1
1 cupful milk
1 pint oysters
1 tablespoonful butter
Salt and pepper
Heat the milk in a double boiler;
add the seasonings and butter.
Clean the oysters;
cook them in a saucepan until they become plump
and the edges curl.
Add the hot milk and serve at once.
The milk may be thickened with 1 tablespoonful
Serve crackers or bread with Oyster Stew.
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
shells 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 shell 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 shells. 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 shells. Before
using the oysters, remove them from the liquid,
look them over carefully to see that no small
particles of shells 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.