This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 tablespoons flour
Set the oysters on the stove to heat in their own liquor. As soon as they begin to boil, skim carefully and turn them into a strainer. Add one-half cup of oyster liquor to one cup of milk or cream and make a white sauce with the fat, flour and this liquid. Season with salt, pepper, a slight grating of nutmeg and a grain of cayenne. Add one-fourth cup of cold milk or cream to the well-beaten egg or yolks of eggs. Place the oysters in the white sauce and add to the egg mixture. Cook over hot water for three minutes, or until the eggs thicken, stirring all the time; remove from fire immediately to prevent separating. Serve with a border of puff-paste cakes, buttered toast or baking-powder biscuit. If liked, one-half tablespoon of lemon-juice may be added just as the oysters are taken from the fire.
1 pint oysters 1 1/2 cups milk 1 teaspoon salt
2 cups flour
Scald the oysters in their own liquor, and drain them thoroughly on a cloth. Make a batter with the milk, egg, flour and salt and dip the oysters in it. Fry a light brown, in deep fat (37S°-390° F., two to five minutes) drain and serve. Seasoned bread-crumbs may be used instead of the batter.
30 oysters in the shell Butter
Wash the shells thoroughly by scrubbing with a brush. Place in a baking-pan with the deep shell down. Set into a very hot oven (450°-500° F.) and bake until the shells open. Or, cover the pan, set it over a pot of boiling water, and steam until the shells open. Add a little butter, salt, and pepper to each oyster and serve immediately in the shells.
Cut the bacon into thin strips and cut the strips into pieces an inch or an inch and a half square. String the oysters and bacon squares alternately on six long, slender steel skewers, being careful to run the skewers through the hard part of the oysters. Place the skewers across a narrow, deep baking-tin so that the oysters will hang down but not touch the bottom of the tin; leave space between the skewers so that the heat will pass evenly around them. Cook in a very hot oven (450°-475° F.) for five minutes, or long enough to crisp the bacon. Place a skewer on each slice of toast. Pour the juice in the pan over the toast and serve immediately.
30 large oysters Butter
Salt and pepper Bread-crumbs, if desired
Dry the oysters on a towel; sprinkle them with salt and pepper and lay them in an oyster broiler (a fine-mesh broiler).
Brown on both sides. Serve on a hot plate with melted butter poured over them. The oysters may be rolled in bread-crumbs before broiling, if preferred.