Fried Oysters

Select large oysters, wash and wipe them, remove pieces of shell, season with salt and pepper, roll in fine bread crumbs which have been dried, sifted and seasoned, dip in beaten egg and again in crumbs. The eggs should have one tablespoonful of water or oyster juice added to it. Fry one minute; drain, garnish and serve.

Fricasseed Oysters

2 tbsp. butter.

1/8 tsp. white pepper.

1 tsp. salt.

Cayenne.

1 pt., or 30 oysters.

Place all the ingredients, except the oysters, in a chafing dish or covered saucepan. When hot, add the oysters, cover and shake the pan occasionally. When the oysters are plump, drain them and place them where they will keep hot.

Add enough cream to the liquid in the pan to make one cup.

Oyster Stew

1 c. milk.

1 pt. or 30 oysters.

Salt and pepper.

1 tbsp. butter.

Scald the milk. Cook and strain the oyster juice, then add the oysters, and cook until the edges curl. Add the seasoning, butter and hot milk. Serve at once.

One tablespoonful flour may be cooked with the butter as for white sauce.

Oyster Celery

1 c. finely cut celery.

1 c. finely cut green pepper.

3 tbsp. butter.

3 tbsp. flour.

3 c. milk.

1 qt. well drained oysters.

Add seasoning to taste.

2 eggs.

Place celery, green pepper and butter in dish and cook slowly, then add flour, and the milk, stirring till thick; add seasoning and oysters. When edges begin to curl, remove from fire and add two well beaten eggs.

Scalloped Oysters

1 qt. oysters.

1/2 c. butter, melted.

2 c. bread crumbs.

1 c. cream or milk (warmed).

2 tbsp. lemon juice.

2 tsp. salt.

1/8 tsp. pepper.

Drain and wash the oysters and dry in folded cloth. Mix the dry bread crumbs and all the seasoning together, then add the melted butter, and mix well together. Butter a baking dish, cover bottom well with one-third of the crumbs, then add half of the oysters, then one-third of the crumbs, and the other half of the oysters. Cover with the remainder of the crumbs. Pour over the warm cream and bake in a quick oven for 20 minutes.

Oyster Cocktails In Peppers

Select bullnose peppers, one for each guest; slice off stem and remove all of the seeds and white membrane from the peppers. Fill each pepper with six oysters and a sauce made of one tablespoonful of tomato catsup, one teaspoonful of horseradish and made mustard, six drops of Worchestershire sauce, dash paprika. Set each pepper in wreath of shredded cabbage, marinated with French dressing.