Oysters - Fancy Roast

Clean 1 pint oysters and drain from their liquor. Put in a blazer and plump. Shake pan or stir with fork. Add salt, pepper, and 2 tablespoons butter; pour over 4 or 6 small slices of toast; garnish with parsley.

Panned Oysters

With fork pressed into a butter ball rub over the bottom of hot blazer. Cover surface of pan with rounds of toast, and put one or two uncooked oysters on each round. Cover and cook till plump; on each oyster put salt, pepper, and a bit of butter. When butter has melted serve with slices of lemon.

Oyster Canapes

Scald a cup of cream, add 2 tablespoons of fine bread crumbs, 1 tablespoon butter, a dash of paprika, and grating of nutmeg. Then add 2 dozen oysters washed, drained, and chopped. Stir until oysters are thoroughly heated, but do not let mixture boil. Spread rounds of toast with butter, then with the oyster mixture. Serve at once with olives, pimolas, or gherkins.

Fried Oysters

Clean, and dry between towels, selected oysters. Season with salt and pepper; roll in stale bread crumbs or cracker crumbs, then in egg beaten slightly and diluted with a little cold water; then again in crumbs, and fry in deep fat. Drain on brown paper and serve on a folded napkin. Garnish with parsley and serve with or without sauce tyrolienne.

Sauted Oysters

Clean 1 pint oysters; dry between towels, and sprinkle on both sides with salt and pepper. Take up by the tough muscle with plated fork and dip in bread or cracker crumbs, or prepare as in fried oysters. Put 2 tablespoons butter in hot frying-pan; add oysters; brown on one side; then turn and brown on the other. Serve on a folded napkin.

Jellied Oysters

Drain all the liquor from medium-sized oysters, and to it add lemon, tarragon, paprika, whole cloves, and sticks of mace. Heat and pour it over just enough gelatine to make it firm. Put a layer of this liquor in a large square mold, and as it hardens add a layer of oysters arranged symmetrically, and pour over more of the liquor. As this hardens, put the next layer of oysters directly over the first. Chill, cut in squares like boxes, and serve on paper doilies, garnished with parsley.