Al Fresco

STRING the oysters on a small wire, bent like a hairpin, putting first an oyster then a very thin slice of salt pork, the size of the oysters, and so on till the wire is filled; sprinkle with cayenne. Fasten the ends of the wire into a long wooden handle and broil before an open fire.

Blue Point Rolls

CUT small shapely thin slices of cold rare roast beef and spread them sparingly with mixed mustard. Cover each one with a similarly shaped, transparently thin, slice of bacon and finish with a plump oyster, lightly dusted with salt and pepper. Roll and fasten with a tiny skewer; dip in melted butter, arrange on a buttered broiler and grill over a slow clear fire until the bacon and oysters are cooked. Turn the rolls often, every time dipping them in melted butter. Serve with brown butter to which lemon-juice is added; one teaspoon-ful of juice to four of melted butter.

Brochettes

TAKE long skewers, string upon them, alternately, large fat oysters and wafers of sliced bacon, cut the size of the oysters. Commence each skewer with bacon and end with bacon. Broil over a clear fire until the oysters are firm. Have narrow buttered fingers of toast on a hot plate, place each skewer on a "finger" and pour over each a little hot butter, seasoned with salt, white pepper and a few drops of Tabasco.

Deviled

FOR a dozen large oysters, take a half-teaspoonful of dry mustard, a saltspoonful of pepper and the yolks of two eggs. Mix to a smooth paste and coat the oysters. Roll in fine cracker-crumbs and broil over a bright fire.

Grilled

PICK over, wash and dry the oysters thoroughly. The larger the oysters the better they are for broiling. Mix pepper and salt with a bountiful supply of very fine cracker-crumbs; dip the oysters in melted butter and roll in this. Butter or grease a fine wire gridiron, lay the oysters in smoothly and closely and broil till the juice flows and are slightly browned. Serve on a hot platter with pieces of lemon.