Oysters Scalloped in the Shell.
Open the shells, setting aside for use the deepest ones. Have ready some melted butter, not hot, seasoned with minced parsley and pepper.
Roll each oyster in this, letting it drip as little as may be, and lay in the shell, which should be arranged in a baking-pan.
Add to each a little lemon juice, sift bread crumbs over it, and bake in a quick oven till done. Serve in the shells.—Mrs. S.
Scalloped Oysters.
Put in the scallop shells as many oysters as each will hold. Season with butter, salt and pepper; a few bread crumbs.
Cook until well done; add a piece of butter just before they are served.—Mrs. R. L. O.
Devilled Oysters.
Put a layer of raw oysters in a pan, and then a layer of breadcrumbs, black and red pepper, salt, butter, mustard, and a little vinegar mixed together.
Put alternate layers of each until full, and then bake.—Mrs. Duke.