Oyster Stew

Bulk oysters (selects) for hotels when served for dinners, breakfasts, suppers, luncheons, and catering parties. Counts for restaurant orders, club and European plan orders. The oysters scalded in their own liquor, taken up, the liquor skimmed and poured back to the oysters, milk brought to the boil; bowl or serving dish containing a piece of GOOD butter, salt, dash of red pepper; oysters and liquor poured to it, then filled up with boiling milk; served with oyster crackers: a dish of finely shred cabbage is sometimes served with it--but why?

Cream Stew

Prepared as above, using cream instead of milk.

Plain Stew

Same as oyster stew above, using more oyster liquor and no milk.

Dry Stew

Same as preceding, no milk and but little oyster liquor.

Box Stew

Dry stew of the very largest oysters placed on a slice of buttered toast, then boiling cream with a little butter poured over the whole.

Boston Stew

Simply a milk stew of count oysters, but the oysters on toast as in box stew.

Indian Stew

Box stew, but using equal parts of chicken curry sauce with the cream.

Philadelphia Stew

Very large oysters in their shells placed on a very hot grill; meantime scald and skim some oyster liquor, season it with salt, red pepper and butter; when the oysters are broiled, remove them from their shells, place them in the boiling liquor; serve in soup plate, garnished with strips of buttered toast.

Broiled Shell Oysters

Scrub the shells clean, lay them on a very hot grill, when they open their shells, take them up and remove the flat shell, also loosen the oyster from the deep shell, place a few drops of melted butter or maitre d'hotel butter on each oyster, then serve very hot.

Broiled Oysters

Very large oysters wiped dry, seasoned with salt and pepper, dipped in flour, arranged between a wire hinged broiler, brush with melted butter, broil till done, basting with butter while broiling; serve overlapping each other on buttered toast, garnish with cress and quartered lemons.

Broiled Oysters Breadcrumbed

Same way as the preceding, but after dipping in flour, they are dipped in beaten eggs, then rolled in bread (not cracker) crumbs.

Devilled Oysters

Oysters scalded, drained, cut in squares, the liquor with a little cream made into a thick butter sauce with an added egg yolk or two; season with salt, red pepper and chopped parsley, then add the oysters, fill into large deep oyster shells, then strew the top with breadcrumbs and melted butter, bake off a delicate brown and serve very hot.

Panned Oysters

Another form of dry stew; oysters washed and drained, very hot frying pan with a little melted butter, oysters thrown in and shuffled about till they sizzle, turned out into a small hot soup plate, season with salt and cayenne.

Roast Shell Oysters

The shells scrubbed clean, arranged in a baking pan, placed in a very hot oven; when they open, remove the flat shell and loosen the oyster from the deep shell, place a little melted butter in each, serve quickly with strip of hot buttered toast aside.