Scrub the shells of live oysters until free from sand; place in dripping pan in a hot oven and roast until shells open; take off the top shell, being careful not to spill the juice in lower shell; serve in the shell with side dish of melted butter.
PANNED OYSTERS Mrs. H. Clay Calhoun
Clean one pint of oysters and drain from their liquor. Put in a stewpan and cook until oysters are plump and edges begin to curl. Shake pan to prevent oysters from adhering to pan. Season with salt, pepper and two tablespoonfuls butter and put over small slices of toast. Garnish with parsley.
OYSTER FRICASSEE Mrs. Arthur M. Lucius
Clean one pint of oysters, heat oyster liquor to boiling point, strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to oysters to make one cupful. Melt two tablespoonfuls butter and add two of flour; then pour on gradually the hot liquor; add salt, paprika, one teaspoonful finely minced parsley and one egg slightly beaten. Pour over oysters and serve.
BROILED OYSTERS Mrs. W. D. Hurlbut
Clean oysters and dry on a towel. Dip in butter, then in cracker crumbs seasoned with salt and pepper; place in a buttered wire broiler and broil until juice runs; turn and cook other side. Place on toast, mince celery over the oysters and pour over all a thin cream sauce.
BROILED OYSTERS Mrs. W. K. Mitchell
Select large oysters; wrap a thin slice of bacon around each, fastening with a toothpick; place in a broiler, which in turn is put in a dripping pan to catch the drippings; broil until bacon is brown and crisp, turning to cook other side. Garnish with parsley.
OYSTERS IN BROWN SAUCE