Oysters are only good during the months containing an "r" (that is, from September to April) as their multiplying season is during the warm weather, and at that time they are soft and tasteless. They are not easily kept in warm weather, being a fish that quickly spoils. Canned oysters can be used in hot weather if liked, for they are only canned in their season. In cooking oysters, great care should be taken that they may not be cooked too long, as that pro- cess hardens them. They are easily digested and are commonly given to invalids, although cooking renders them a little less digesti- ble; if too much cooked, they are tough and leathery. Always buy the "solid" oysters, or those containing very little juice, as they are sometimes watered and it is more economical to water them yourself The smallest oysters are used for stews and escallops, and are sold by measure, as are the "straits," that is, the large and small mixed. The largest oysters are usually sold by the dozen for broiling and frying; they are called "counts," and "selects." Never salt oysters until just before serving, as cooking them with salt hardens them. They should be served at once after being cooked. Be sure that all bits of shell are removed before cooking. Do not open them until just before using if wanted raw; if to be cooked, do not keep them long after being opened. As the crabs are usually regarded as a delicacy, save any which are found among the SHELL^FISH 89 oysters. As oysters in cooking produce liquor enough of tlieir own, there is less need of saving their liquor. BROILED OYSTERS.— Take as many large oysters as are needed, dry them in a towel, rub butter on the bars of a wire grid- iron, brush a little over the oysters, and broil over a clear jBre. If the wires of the gridiron are close together, smaller ones can be broiled. Arrange them on toast, season and serve✪ Broiled Oysters. Or they can be dipped in melted butter, then rolled in crumbs which are seasoned with pepper and salt, and broiled until the juice flows; this saves the juice more and many people prefer it. CREAMED OYSTERS.— Cook 3 tablespoons of flour and 2 table- spoons of butter together until they bubble; add 1 cup of milk and 1 cup of oyster liquor, and stir until you have a thick sauce; into this drop 1 quart of oysters freed from their liquor. Have ready an egg beaten light in a cup, mix some of the hot sauce with it, turn all back into the saucepan, stir 1 minute (not longer) and take from the fire. Season with salt, pepper and the juice of half a lemon✪ Creamed Oysters. Serve on toast, or put the creamed oysters into buttered scallop=shells; sprinkle with crumbs, dot with butter, and brown in a quick oven. Eat hot. DEVILED OYSTERS — Drain the oysters and dry in a clean towel; then put them in a dish, and cover with a mixture of melted butter and vinegar or lemon juice, adding a little pepper sauce or cayenne pepper if desired; let them soak 5 or 10 minutes and take them out; dip them in fine cracker crumbs, then in beaten egg, and again in crumbs, and fry in smoking hot fat✪ Deviled Oysters.

AI-modernized reading of the original text

Oysters are only good during the months containing an "r" (that is, from September to April) as their multiplying season is during the warm weather, and at that time they are soft and tasteless. They are not easily kept in warm weather, being a fish that quickly spoils. Canned oysters can be used in hot weather if liked, for they are only canned in their season. In cooking oysters, great care should be taken that they may not be cooked too long, as that process hardens them. They are easily digested and are commonly given to invalids, although cooking renders them a little less digestible; if too much cooked, they are tough and leathery. Always buy the "solid" oysters, or those containing very little juice, as they are sometimes watered and it is more economical to water them yourself The smallest oysters are used for stews and escallops, and are sold by measure, as are the "straits," that is, the large and small mixed. The largest oysters are usually sold by the dozen for broiling and frying; they are called "counts," and "selects." Never salt oysters until just before serving, as cooking them with salt hardens them. They should be served at once after being cooked. Be sure that all bits of shell are removed before cooking. Do not open them until just before using if wanted raw; if to be cooked, do not keep them long after being opened. As the crabs are usually regarded as a delicacy, save any which are found among the oysters. As oysters in cooking produce liquor enough of tlieir own, there is less need of saving their liquor. BROILED OYSTERS.— Take as many large oysters as are needed, dry them in a towel, rub butter on the bars of a wire gridiron, brush a little over the oysters, and broil over a clear fire. If the wires of the gridiron are close together, smaller ones can be broiled. Arrange them on toast, season and serve. Or they can be dipped in melted butter, then rolled in crumbs which are seasoned with pepper and salt, and broiled until the juice flows; this saves the juice more and many people prefer it. CREAMED OYSTERS.— Cook 3 tablespoons of flour and 2 tablespoons of butter together until they bubble; add 1 cup of milk and 1 cup of oyster liquor, and stir until you have a thick sauce; into this drop 1 quart of oysters freed from their liquor. Have ready an egg beaten light in a cup, mix some of the hot sauce with it, turn all back into the saucepan, stir 1 minute (not longer) and take from the fire. Season with salt, pepper and the juice of half a lemon. Serve on toast, or put the creamed oysters into buttered scallop-shells; sprinkle with crumbs, dot with butter, and brown in a quick oven. Eat hot. DEVILED OYSTERS — Drain the oysters and dry in a clean towel; then put them in a dish, and cover with a mixture of melted butter and vinegar or lemon juice, adding a little pepper sauce or cayenne pepper if desired; let them soak 5 or 10 minutes and take them out; dip them in fine cracker crumbs, then in beaten egg, and again in crumbs, and fry in smoking hot fat.

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