Oysters Roasted In Shell

Wash and wipe shells of large oysters and place directly over blaze with deeper shell downwards to catch the liquor when the oyster opens up with the heat. Serve hot after carefully removing the top shell, leaving the oyster in its juice in the deeper shell. Serve with a sauce made of melted butter, lemon juice and a dash of Worcestershire sauce.

Devilled Oysters

Oysters, 12. Mustard. 1/2 teaspoon.

Salt and pepper. Egg yolks, 2.

Crumbs.

Drain, clean and dry the oysters. Mix egg yolks, mustard and seasoning to a paste. Roll oysters in this, then in bread crumbs and broil over a clear fire. L. E. B., Roslindale.

Scalloped Oysters

Oysters, 1 quart. Milk, 1 pint. Butter, 1 scant cup.

Eggs, 2.

Pepper and Salt,

Crackers, 20.

Stir together milk, beaten eggs, butter, seasoning and crackers rolled fine. Add oysters and then liquor and mix all well together. Bake in buttered baking dish 3/4 of an hour or until light brown.

Don't Worry.