Oysters should be carefully chosen; large, extra and from-fleshed bivalves are as necessary for stews as for fries or roasts.

Oysters should never be plunged in hot water to increase their size, as this can only be done at a great loss in flavor.

Oysters in the shell may be kept a fortnight at the very least by spreading them upon the cellar floor with the rounding part of the shell down and sprinkling them well with salt and Indian meal. Cover them with 2 or 3 folds of blanket or old carpeting, and keep this well, saturated with cold water. Repeat the sprinkling with meal and salt every day, and see that the covering is thoroughly wet. Oysters kept in this manner will be found in a most satisfactory condition.

Oyster Fritters; see Fritters. Oyster Salad; see Salads. Oyster Soup and Oyster Croquettes; also under their especial headings.