RICH IN IODINE

Wairarapa Times-Age, 21 June 1941, Page 2

RICH IN IODINE

SERVE OYSTERS ON MENU. Oysters seem to be one of those distinctive foods either very much liked or disliked intensely and there is seldom a midway in this taste. Of those people who do consider them very delicious quite a number look longingly at them in shop windows and. thinking that they can only be served in plentiful quantities with thin brown bread and butter, they hurry by to avoid what they feel is an extravagance. Really this is not so. There are a score of economical but delicious oyster dishes which would be welcomed on any menu and it should be realised just what a good food oysters are —how rich they are in very necessary iodine and how easy they are to digest. Oysters are now in season, so make the most of this distinctive food while you have the opportunity. Here are some suggestions for their preparation: — Grilled Oysters. I Take oysters, butter, cayenne, salt, lemon juice and parsley. Method: Place the oysters unopened under the griller and as soon as they are quite open they will be cooked. Take them out, melt the butter, add salt, cayenne and lemon juice and put a little on each oyster. Serve at once garnished with sprigs of parsley.

Creamed Oyster Soup. Take 11 dozen oysters, 1 good ounce of butter, 1 large tablespoonful flour, 2 cups milk including the top cream, parsley, salt, pepper. Method: Melt the butter, add seasoning and flour mixed- with a cup of milk: stir well till smooth, then add the oyster liquid and the rest of the milk and simmer slowly for 6 minutes. Lastly add the chopped parsley and the oysters. Simmer 1 minute and serve with crisp fingers of dry toast.

Oysters Mornay. Take oysters, 1 tablespoonful butter. 1 tablespoon flour, 1.1 cups milk. salt, cayenne, lemon juice, finely grated cheese, fine breadcrumbs. Method: Rinse the oyster shells or use scallop moulds, dry, butter and sprinkle with breadcrumbs and grated cheese. Melt the butter, stir in the flour and cook for a minute, add milk and stir until the mixture boils and thickens. Add the bearded oysters, season with salt, cayenne and lemon juice and add about 1 tablespoonful of grated cheese. Place the oyster mixture in the prepared shells or moulds, sprinkle with crumbs and grated cheese, then bake in a hot oven for 10 minutes, or brown the surface lightly under the heated griller. Serve hot, with lemon and parsley. A teaspoonful of cooked seasoned spinach may be placed in the shells before adding the oyster mixture.

Broiled Oysters. Dram the liquor from the oyster.'' remove the beards and dredge with seasoned flour. Place under a griller when it is red hot and brown them for a few minutes. Serve on a hot dish with melted butter and lemon juice. Oyster Omelette. 'lake 12 largo oysters. 6 eggs, 1 cup milk, 1 teaspoonful butter, salt and pepper parsley. Method: Chop the oysters, beat the egg while and yolks separately. Hea' 3 tablespoonfuls of butter; pour the milk, yolks of eggs, oysters and seasoning into a dish and mix. Add the whites of the eggs and a spoonful of melted butter, with as little stirring a~ possible; then cook to an appetising brown, moving the omelette carefully. Oyster Pie. Take a small dish, butler it and spread a rich pastry over the sides and round the edge but not on the bottom ol the dish. Take 2 dozen oysters, put them in a pan, and season with pepper, salt and spice. Have ready four hardbciled eggs, chopped fine and some grated breadcrumbs. Pour the oysters with as much juice as required, into liie prepared dish, spread over them the chopped egg and bread crumbs. Cover the pie with pastry and bake in a quick oven.