The foods eaten with the fork are meats, vegetables, fish, salads, oysters and clams, lobster, ices, frozen puddings and melons.
"Book of Etiquette, Volume 2" by Lillian Eichler Watson
Place a second layer of crumbs and the remainder of the vegetable oysters in the dish, and sprinkle again with salt and pepper.
"Woman's Institute Library of Cookery, Vol. 2" by Woman's Institute of Domestic Arts and Sciences
Very few articles indeed are consumed in their natural state, the exceptions being eggs, milk, oysters, fruit and a few vegetables.
"A Practical Physiology" by Albert F. Blaisdell
Vegetable oysters, 1 to 2 hours.
"Science in the Kitchen." by Mrs. E. E. Kellogg
EAT all kinds of grains, vegetables and fruits, and avoid salted meat, but eat chicken, steak, fish, oysters, etc.
"Searchlights on Health" by B. G. Jefferis and J. L. Nichols
On these wafers may be served creamed oysters, vegetables, chicken or fruit.
"Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans"" by Edith M. Thomas
Scrape the vegetable and cut into small pieces with a silver knife (a steel knife would darken the oyster plant).
"The Suffrage Cook Book"
Fish and oysters were plentiful, as well as eggs and vegetables.
"A History of Lumsden's Battery, C.S.A." by George Little
SALSIFY, OR VEGETABLE OYSTER.
"Soil Culture" by J. H. Walden
SALSIFY, or VEGETABLE OYSTER.
"The Practical Garden-Book" by C. E. Hunn
Salsify, oyster plant or vegetable oyster is a root of easy culture and of high food value.
"Farm Gardening with Hints on Cheap Manuring" by Anonymous
Soup had been followed by roast oysters, terrapin and turkey, and accompanying vegetables and hot breads.
"Nobody's Child" by Elizabeth Dejeans
Entrance: water, milk, fresh uncooked vegetables, oysters.
"A Civic Biology" by George William Hunter