Oyster cocktails (No. 2)
For six of these provide thirty small oysters. Make a sauce by mixing together a tablespoonful, each, of lemon juice and tomato catsup, a teaspoonful of grated horseradish, a pinch, each, of salt and cayenne pepper and six drops of Tabasco sauce. Have all very cold, and the cocktail or claret glasses thoroughly chilled before you put five oysters in each and divide the sauce equally between them. Lay a slice of lemon on top of each cocktail.
Oysters with mushrooms
(Contributed)
Drain about twenty-five oysters, put them into a hot pan with a teaspoonful of butter and toss them until they are plumped and ruffled on both sides. Then place them in a hot dish. To the oyster liquor add the juice of half a pint of chopped mushrooms and enough milk to make a pint. Thicken this with a tablespoonful of flour moistened with a little milk and cook three minutes; stir in the mushrooms and cook two minutes longer; add a half teaspoonful of salt, a half teaspoonful of lemon juice, a teaspoonful of onion juice, the beaten yolks of two eggs and a heaping tablespoonful of butter. Put in the oysters and as soon as the preparation reaches the boiling point turn into a hot dish.
Pigs in blankets
(Contributed)
Take large oysters and allow them to remain in the following dressing: The juice of two lemons, half a teaspoonful of salt and a dash of cayenne pepper. Now wrap each oyster in a thin slice of bacon and fasten with a toothpick, fry in a little butter until the bacon is crisp. Have nicely browned slices of toast and lay the oysters on them. Garnish with parsley and serve.
Baked oysters
(Contributed)