Oyster Cromeskies.
Scald the oysters in their own liquor over a quick fire. When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick). Sauté in the blazer, heated very hot. Serve on thin rounds of toast. These cromeskies are most easily cooked in a double broiler, resting on a dripping-pan, in a hot oven.
Oysters Sauté.
Wash and drain the oysters, season with salt and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive oil or clarified butter in the blazer; when it is heated, put in the oysters, brown them on one side, turn, and brown on the other side.
Oyster Canapés.
Scald a cup of cream, add two tablespoonfuls of fine-grated bread crumbs, a tablespoonful of butter, a dash of paprica and a grating of nutmeg; then add two dozen oysters, washed, drained and chopped. Stir until the oysters are thoroughly heated, but without boiling the mixture. Spread rounds of toast with butter, and then with the oyster mixture. Serve at once accompanied by olives, pim-olas or gherkins.
Escalloped Oysters.
Stir one cup of cracker crumbs into half a cup of melted butter. Heat half a cup of cream or strained oyster liquor in the blazer, put in a layer of oysters (about a cup), washed and drained, and sprinkle with a part of the prepared crumbs, salt and pepper; add another layer of oysters, the rest of the crumbs, and salt and pepper. Cover, and cook nearly ten minutes. Do not stir the oysters.