Blazered

WASH a quart of large oysters, drain and dry in a folded napkin. Have the blazer hot and cover the bottom with the oysters laid flat; as the liquor cooks from them dip it out with a spoon. Dust with pepper and salt and as soon as they are plump, with the edges a trifle curled, serve on hot buttered saltines, sandwich fashion.

Celeried

MELT two tablespoonfuls of butter; add two of finely chopped celery, salt and white pepper. Cook until the celery is tender; add two dozen large oysters and simmer three minutes more; then add a gill of sherry and cook two minutes longer. Serve on hot buttered crackers.

Circle O Ranch

DRAIN and wipe dry a dozen large oysters and wrap each one in a thin slice of bacon and fasten with a wooden toothpick; stick two cloves in each oyster. Mix together two tablespoonfuls of Chutney sauce, two of Worcestershire sauce, one tablespoonful of minced parsley, six pickles and six olives cut fine and a half-teaspoon-ful of paprika. Put the oysters in a hot frying-pan and cook till the bacon is crisp and the oysters white and plump. Lift them to a hot serving-dish; put the sauce mixture in the pan with the gravy. When hot pour over the oysters, and serve.

Coddled

PICK over the oysters carefully and lay them smoothly in a shallow baking-dish. Cover closely and put in a steamer over boiling water for about ten minutes, or until the oysters are puffed and curled. Lift the cover and pour over a dressing of melted butter, salt, paprika and lemon-juice. Send to the table in the hot covered dish.

Dry Stew

LIFT the oysters from their own liquor with a fork, pick over carefully and put in a hot pan and cook till the edges curl. Season with salt, pepper, a dash of cayenne and butter; two tablespoon-fuls of butter to a pint of oysters.

Huitres A L'Inde

MINCE an onion fine and fry in plenty of butter; stir in two teaspoonfuls of curry-powder, add a little more butter and pour in gradually a gill of nicely seasoned stock. When it boils add a tablespoonful of grated cocoanut and the same amount of finely minced sour apple. Simmer gently until the apple is cooked; thicken with a little flour rubbed smooth with butter and season with pepper and salt. Add two dozen large oysters and their strained juice and a little of the milk of the cocoanut; stew for a few minutes, stirring gently, then add a teaspoonful of lemon-juice. Serve in a border of boiled rice.

Maitre D'Hotel

RINSE and thoroughly drain two dozen oysters. Put with a tablespoonful of butter in a pan over the fire; stir carefully and when the edges begin to ruffle add the juice from half a lemon, a tablespoonful of chopped parsley, salt and paprika. Serve on fingers of hot buttered toast.

Olympic

DRAIN the liquor from a quart of oysters; pick over the oysters carefully and lay them on a towel to dry. Cream two table-spoonfuls of butter with one of flour; add the strained liquor from the oysters, a cupful of tomato catsup, two tablespoonfuls of Worcestershire sauce and a teaspoonful of walnut catsup; simmer until it commences to thicken; add the oysters and cook till the edges curl. Serve on rather thick pieces of toast.

Panned

WASH a quart of large plump oysters and lay on a napkin to dry. Brown a half-cupful of butter; put in the oysters and cook until they are plump and the gills a little crinkly-no longer. Add a wine-glass of Madeira, season with salt and paprika. Have some toasted bread cut in small squares, pour the oysters over and serve at once.

Providence

TAKE the hearts of four Bermuda onions, cut in the smallest of dice-shaped pieces and fry in butter till they turn yellow on the edges; add a saltspoon-ful each of minced parsley, salt, white pepper and a pinch of cayenne. When bubbling turn in fifty oysters and their juice; as soon as the beards begin to ruffle turn out into a hot dish and serve. Look over the oysters carefully and strain the juice before using.