Put one quart of fresh oysters into a colander and let cold water run through them. Then put them into a porcelain saucepan, with half a pint of cold water; one pint of rich sweet milk. Three ounces of fresh butter and one teaspoonful of salt, or salt to taste. Set them over a slow fire, and then crush four double baked rusks fine with a rolling pin, and just before the soup begins to boil stir in a few large kitchen spoonfuls of the rusks. Now watch it closely. As soon as it begins to boil take it off the fire and pour it into the soup tureen.
Serve it with crackers and celery or cold slaw. If oysters boil one minute they become tough and tasteless. Therefore they must be watched closely and taken from the fire the moment they begin to boil.
Three dozen large fresh oysters. One pint of crushed double baked rusk, made fine. One tea-spoonful of salt. Quarter of a teaspoonful of pepper. One teaspoonful of dried summer savory, after it has been made fine and sifted. Two ounces of fresh butter, melted. Half a pint of rich sweet milk. Put the oysters into a colander and let cold water run through them, then let them drain. Put the rusk into a deep dish and mix the salt and pepper and summer savory with it, mix it well together. Take a deep tin pie plate and cover the bottom with the rusk, then put in a layer of oysters, then a layer of rusk, then part of the butter, then with a tablespoon part of the milk evenly over the rusk. Then another layer of oysters in the same manner until all are in, finishing with the rusk, butter and the remainder of the milk. Put it into a quick oven and bake twenty minutes.
One quart of large fresh oysters; half a pint of water; one tablespoonful of green parsley washed and cut up fine; one teaspoonful of crushed celery seed; one gill of rich sweet milk; two tea-spoonfuls of flour; three yolks of fresh eggs; three ounces of fresh butter; one teaspoonful of salt; half a teaspoonful of pepper; three tablespoonfuls of crushed double baked rusk. Put the oysters into a colander and let cold water run through them. Put the half pint ofwater,parsley and celery seed into a saucepan and let it come to a boil, then put in the milk. Mix the flour with a spoonful of cold milk, then beat the yolks and flour together and stir them in. Stir it until the yolks thicken, but it must not boil. Then put in the butter, salt, pepper and the oysters. As soon as the oysters are fringed and swollen, (they must not boil) stir in the rusk, take them quickly off the fire and put them into a warm chafing-dish.
One quart of large fresh oysters; one pint of oyster crackers; one teaspoonful of salt; quarter of a teaspoonful of pepper; one large kitchen spoonful of fresh butter. If they are canned oysters put them into a colander and let cold water run through them, let them drain only a minute, then put them into a porcelain dish. Put the crackers on to a clean paper and crush them fine with a rolling pin, then put them into a pie plate and mix the salt and pepper with them. Roll the oysters over (one at a time) in the crackers and lay them on a large plate. Have ready on the fire a frying pan with the butter in it hot enough to brown (try it first with one oyster) then lay in the oysters one at a time, let them fry one minute, then turn them, fry them another minute, then lift. Put them into a warm chafiing dish and send to table hot. Oysters prepared in this way are much better than when they are dipped in eggs.
If they are canned oysters put them into a colander and let cold water run through them. Then let them drain and then put them into china dishes with small pieces of clear ice strewn amongst them. Serve with tomato catsup made by my receipt, celery salad or cold slaw and Albert or English crackers.
Put some large fresh oysters into a colander and let cold water run through them, then let them drain. Rub the small patty-plates with fresh butter and line them with puff paste; fill the plates with oysters and put a very little salt on each oyster, cut up some fresh butter into small pieces the size of a hazel nut, roll them in powdered cracker and put six of them into each plate, or one to each oyster; cover with puff paste and bake in a quick oven.