Autumn is for oysters

                        
Folklore says that oysters should be eaten only in months with “r’s” in them—September, October, etc. The notion that oysters should not be eaten in “r”-less months—that is, months that occur during warm weather—may have started in the days when oysters where shipped without adequate refrigeration and could spoil. But today all that has changed and we can enjoy oysters twelve months a year.
Note: Because raw foods including oysters may carry bacteria, persons with chronic liver disease, impaired immune systems or cancer should avoid eating raw oysters.
Oysters-R-In
When you feel the first nip in the air and know that fall is really here, it’s pleasant to think of new dishes for the new season. And what could be more appropriate than an oyster main dish, that reminds you of crackling wood fires and tastes like something out of this world? Treat the folks to this Pan Roast of Oysters — made with delicate flavored Bluepoints. What a taste thrill you’ll get, ’cause these oysters R good!
Pan Roast of Oysters
4 tablespoons butter or margarine
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
dash of pepper
1 pint Bluepoint oysters
1/2 cup chili sauce
1/2 cup heavy cream
Combine butter, Worcestershire sauce, salt and pepper in saucepan; add oysters and sauté very gently until edges begin to curl. Add chili sauce and cream and heat thoroughly. Serve at once on hot buttered toast. Makes 4 servings.
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Mray, Jurly, Augurst
No, those aren’t typographical errors in the above title! Quick-frozen oysters are responsible — they put an “R” into every month. Time was when only those who lived fairly near the coast could enjoy this delicacy of the sea; but now, modern invention, in the form of quick-frozen foods, brings the sea as near as the corner grocery — any time of the year. Next time you want to serve a special supper dish, why not try Oysters au Gratin? Here is a dish that will do you proud.
Oysters au Gratin
2 tablespoons butter or other fat
3 tablespoons flour
1 cup milk
3/4 cup grated American cheese
1/2 teaspoon salt
dash of pepper
1/8 teaspoon Worcestershire sauce
1/2 cup finely diced celery
2 tablespoons butter or margarine
1 pint quick-frozen oysters
1 cup buttered bread crumbs
Melt 2 tablespoons butter in saucepan and stir in flour. Add milk gradually, and cook until thickened, stirring constantly. Add cheese, salt, pepper, and Worcestershire sauce. Sauté celery in 2 tablespoons butter until delicately browned and add to sauce; then add oysters. Turn into shallow greased baking dish and top with buttered crumbs. Bake in hot oven (450º F) 20 minutes, or until crumbs are browned. Makes 6 servings.
Flavors Gone By includes recipes collected from local publications circa 1930-1990, along with family favorites. Please send questions, comments or submissions to jwarden@gpubs.com.


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