Broiled Oysters

Select large oysters, season lightly with salt and pepper, dip in melted butter, and then in cracker crumbs. Place on a well-greased oyster broiler, and broil about three or four minutes, turning often. Serve very hot with lemon butter.

Oysters With Brown Sauce

1 pint oysters 3 tablespoons bacon fat 5 tablespoons flour Stock or milk

1/2 teaspoon salt

1/8 teaspoon celery salt

1/8 teaspoon pepper

1/4 teaspoon kitchen bouquet

1 teaspoon Worcestershire sauce

Cook oysters until edges ruffle; drain, and save the liquor; melt bacon fat, add flour, and stir until brown; to the oyster liquor add enough milk or stock to make two cups; add to flour and fat, and stir until smooth; add seasonings and oysters, stir until hot, and serve on toast or in Croustades (see No. 473) or Patty Shells (see No. 621).

Creamed Oysters

1 pint small oysters 2 1/2 tablespoons butter 5 tablespoons flour

Milk

3/4 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon celery salt

Cook oysters in their own liquor until plump; drain, and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles.

Creamed Oyster Pie

Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91), and cover with a meringue made of the stiffly beaten whites of two eggs, one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles, and one canned sweet pepper (pickles and pepper wiped dry and chopped fine). Bake in a moderate oven about ten minutes, or until meringue is well risen and brown.

Oysters And Macaroni

Arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472), and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added.

Oyster Shortcake

Follow recipe for Shortcake (see No. 441) ; fill, and cover top with Creamed Oysters (see No, 91). Garnish with parsley and thin slices of lemon.

Panned Oysters

Heat and butter individual egg shirrers, or other fireproof dishes which can be sent to the table; put in a piece of buttered toast, cover with oysters, season lightly with salt and pepper, and bake in a hot oven about ten minutes, or until the edges ruffle. Garnish with toast points and lemon, and serve very hot.