Oysters With Mushrooms

1 cup oysters

1 cup cooked mushrooms

(fresh or canned) 1 1/2 cups milk 3 tablespoons flour 1/2 teaspoon salt

3 tablespoons butter or other fat

1 teaspoon onion-juice 1/2 teaspoon lemon-juice

2 egg-yolks or 1 egg

Drain the oysters and put them into a hot pan. Cook until the edges begin to curl, then remove to a hot dish. Make a sauce by adding to the oyster liquor the juice from the mushrooms, and enough milk to make a pint. Thicken this with the flour blended with the butter or other fat and cook two to five minutes. Add chopped mushrooms, onion-juice, lemon-juice and a little salt.

Beat the yolks of the eggs; add a little of the hot mixture, slowly, then all of it. Add the oysters, and cook over hot water until the sauce thickens, stirring constantly. Remove from the fire and serve at once.

Oysters Sauteed

30 oysters

Bread or cracker-crumbs

Salt and pepper Fat for sauteing

Drain the oysters well, season with salt and pepper and roll in fine bread or cracker-crumbs. Place two or three tablespoons fat in a saucepan and when it becomes very hot drop in enough oysters to cover the bottom of the pan. When one side is browned, turn the oysters carefully to brown the other side. Add more fat as needed. The iron pancake griddle is often used for this purpose, when many oysters are to be cooked at one time. Serve very hot on toast.

Scalloped Oysters

1 pint oysters

2 cups soft bread-crumbs 1/4 cup milk

6 tablespoons butter or other fat Salt and pepper

Oil a baking-dish; put in a layer of crumbs, then a layer of oysters, butter or other fat in little pieces, salt and pepper. Repeat, ending with a layer of crumbs, with small pieces of fat dotted over them. Do not have more than two layers of oysters. Moisten with milk and oyster liquor mixed together. Bake in a moderate oven (350°-400° F.) until brown, about half an hour, and serve in the same dish.

Oyster Casino

30 oysters in the shell Lemon-juice Buttered crumbs

Pepper and salt 30 one-inch squares sliced bacon

Wash and open the oysters. Into each shell put a half-teaspoon of strained oyster liquor, a few drops of lemon-juice, then the oyster sprinkled with pepper and salt and covered with buttered crumbs. On each lay an inch square of bacon and set in a hot oven (400°-450° F.) for ten or twelve minutes. Shallow ovenware dishes, with the half-shells embedded in coarse salt, are excellent for this purpose. The salt keeps the shells from tipping during baking. Where shells are not available, arrange the oysters for each portion in a shallow ramekin. These are excellent for Sunday-night supper or as a luncheon dish.

Deviled Oysters

1 pint oysters

3 tablespoons butter or other fat

2 tablespoons flour

1 cup milk or cream

2 egg-yolks Salt and pepper

1 tablespoon chopped parsley

Drain the oysters, chop them, not too fine, and drain again. Make a white sauce with two tablespoons of the fat, the flour and the milk, remove from the fire and add the beaten yolks, the salt, pepper and parsley, and then the oysters. Fill small ramekins with the mixture, sprinkle lightly with soft bread crumbs, dot with fat, arrange in a baking-pan, and brown in a quick oven (400°-425° F., about seven minutes).