Cook as in last recipe, and when the oysters are done add to each pan a large teaspoonful of cream heated to scalding, putting in a tiny pinch of soda to prevent curdling.
Instead of the cream you may make a dish of
Deviled panned oysters
When ready for the table add to each pan a dozen drops of Tabasco sauce, stirred into a saltspoonful of French mustard and the same quantity of lemon juice. Beat together, stir lightly into the oysters with a fork, heat one minute and serve.
Curried oysters
Into two tablespoonfuls of white roux stir a few drops of onion juice and a teaspoonful of curry powder. Add a cupful of scalding oyster liquor, and, when well incorporated, pour over broiled or fried oysters laid upon toast in a chafing-dish. Rice croquettes are nice served with this dish.
Oyster pie or pâtés
Make pastry shells or a pie shell of puff paste, bake, and when cold, fill with a filling made thus: Cook together a tablespoonful, each, of butter and flour; pour on them a cup of cream and a gill of oyster liquor and stir to a smooth sauce. Drop in the oysters and cook, stirring steadily until the edges begin to curl; remove from the fire and beat in gradually the yolk of an egg. Pour into the pastry shells and set in the oven until the pastry and contents are very hot.
Oyster cocktails (No. 1)
Into a tablespoonful of tomato catsup stir a half tablespoonful of grated horseradish, a half tablespoonful of Worcestershire sauce, a tablespoonful of lemon juice, a quarter teaspoonful of Tabasco sauce, half a tablespoonful of vinegar and a saltspoonful of salt. Set in the ice for an hour. Into very cold little glasses put five small oysters that have been chilled, and fill the glasses with the cold sauce.