Baltimore

SCRUB the shells well with a brush and cold water; arrange them in a baking-pan, without opening, rounded side of the shell down, and put in a hot oven. As soon as the shells open, take them from the oven, remove the top shells carefully and turn the oysters out on small squares of toasted bread that have been dipped in cream and lightly seasoned with salt and pepper. Have ready a little melted butter mixed with lemon-juice and seasoned with cayenne; put a few drops of this on each oyster.

Boiled In The Shell

WASH and scrub the shells of unopened oysters and pack them one by one, the deep side down, in a wire-basket; plunge them in boiling water and cook until the shells open. Have ready hot melted butter, seasoned with paprika, lemon-juice and a little salt. Remove the oysters, wipe the shells dry; lift the upper shell and put a half-teaspoon ful of the hot butter sauce on each oyster. Serve with the shells arranged on a folded napkin laid on a hot plate.

Hot Half-Shells

OPEN large fresh oysters; clean the deep shells, arrange on a baking-pan and set them in the oven until very hot. Lift out the pan and put in each half-shell a teaspoonful of hot butter, a dust of cayenne and a raw oyster. Return the pan to the oven, turn the oysters over once in the butter and serve in the shells the moment the gills are crinkled. Serve with them thin brown-bread-and-butter sandwiches.

Rare Roast

PLACE the unopened oysters in their shells, with the deep side down, upon clear live coals and cook until the shells open. Take up quickly, remove the upper shells and season each oyster generously with salt, pepper and butter. Serve at once in the shells arranged on a folded napkin. Pass with them crisp hot squares of buttered toast.

Remolino Hacienda

WASH and clean the shells of the unopened oysters; after opening leave them in the lower deep half-shell. Pile them in a large, shallow pan and place the pan in a hot oven and cook till the edges of the oysters curl. Have hot thick cream seasoned with melted butter, salt and paprika; put a tea-spoonful of this on each oyster, serve hot in the shells.

Steamed In Shells

WASH the shells of unopened oysters and pack them closely, deep side down, in a steamer. Cover tightly, pressing a towel closely around the lid, and place over boiling water until the shells open easily. They may be served in the half-shells, or opened and seasoned and sent to the table in a hot covered dish.