Panned Oysters

Put a tablespoonful of butter into a hot sauce pan, then add the oysters that have been well picked over and cleaned. Let them cook until the edges curl, then place them on pieces of toast or hot crackers that have been moistened with the liquor. Season with butter, salt and pepper.

Creamed Oysters

Cook one pint of oysters in their own liquor until plump and their edges curl. Drain off the liquor. Make a sauce by melting two tablespoonfuls of butter and stirring into it two tablespoonfuls of flour, one-fourth teaspoonful of salt (or more if needed), a little pepper or paprica. Stir slowly into this one-half cup of oyster liquor to one-half cup of cream or milk. Cook ten minutes and add the oysters. Let them reheat in the sauce for five minutes. Serve on toast or in patty shells, timbale cases or bread boxes.

Oysters In Shells Or Ramquin Dishes

Cook the oysters and make the sauce the same as for Creamed Oysters. Remove the sauce from the fire, add the oysters and the beaten yolks of two eggs, butter the shells or dishes and fill about two-thirds full. Cover the top with buttered bread crumbs and bake in a hot oven for five minutes, or until the crumbs are brown.

To Butter Crumbs - Melt one tablespoonful of butter, add to it two tablespoonfuls of crumbs, stir them into the butter.

Scalloped Oysters

Wash and pick over the oysters. Butter a baking dish and place in a layer of oysters. Sprinkle them with salt, pepper and bits of butter and a layer of cracker crumbs. Before putting on the top layer of crumbs add three tablespoonfuls of sherry, if liked. Cover the top with buttered crumbs. (Buttered crumbs given in the preceding receipt.) Bake for twenty minutes in a hot oven or try the oysters in the center and see if the edges are curled.

Pigs In Blanket

Season large oysters with salt and pepper an hour before using, then wrap each oyster in a thin slice of bacon and fasten with a wooden toothpick. Cook on a hot spider or frying pan or in the chafing dish until the bacon is brown. Serve on small pieces of buttered toast.

Oysters in Batter - (See fritter batter.) Select large oysters, clean and dry dip in fritter batter. Fry till brown in hot fat. Drain on soft paper.

Clams

Little Neck Clams are the best for serving raw. Serve the same as raw oysters.

Clam Chowder

Boil four quarts of clams. Remove from the shells. Remove skin from the head and cut off the end. Strain the liquor. Fry until brown and crisp diamond squares of salt pork and one onion chopped fine. Peal and slice potatoes. Cook until tender. Add to the clam liquor with the pork scraps and onion. Add the clams. Melt two tablespoonfuls of butter. Stir into it two of flour and mix with some of the hot liquor. Then stir all into the chowder. Add one cup of rich milk. Serve with crackers. Canned clams may be used in place of fresh ones.

Roasted Clams

Roast the same as oysters.