Oyster Stew

2 cups of oysters. 2 cups of thin white sauce.

Cook oysters in their own liquor or water until the edges slightly curl.

Have white sauce prepared and combine just before serving.

For white sauce melt 2 tablespoons of butter, add

2 tablespoons of flour; mix until well blended, then cook until forthy and add 2 cups of milk or half milk and half oyster liquor. Season and serve.

Fried Oysters

Drain and dry oysters. Sprinkle with salt and pepper. Beat 1 egg, add 1 tablespoon of cold water. Dip oysters in fine dry bread crumbs, then in the beaten egg, then in crumbs and fry in deep fat or pan fry in a hot frying pan in 2 tablespoons of fat. Test the deep fat with a cube of bread. It should become a golden brown while you count 60. Serve with lemon slices.

Oysters And Bacon

Drain and dry oysters. Roll each oyster in a slice of bacon and fasten with a tooth pick. Cook in a hot frying pan until bacon is crisp. Serve on toast.

Creamed Oysters Or Clams

Follow directions for creamed fish. Creamed oysters can be used to fill patty shells.

Scalloped Oysters

Follow directions for scalloped fish.

Panned Oysters Or Clams

Heat 2 tablespoons of butter or substitute in a heavy frying pan. Add 2 cups of drained oysters. Season with salt, pepper and lemon juice. Shake the pan constantly until the edges of the oysters are curled. Serve on buttered toast.