Oysters A La Royale

Bake a few oysters in a pan, in the oven, for a few moments, till they ruffle; no longer. Have ready slices of hot toast, spread on both sides with butter, into which a little curry powder has been rubbed. Spread the toast on a platter, and lay the oysters on the toast. Sprinkle each one with salt and pepper, and lay on a little butter.

Smothered Oysters

Put one tablespoonful of butter in a covered sauce-pan, with half a saltspoonful of white pepper, one teaspoonful of salt, and a few grains of cayenne pepper. When hot add one pint oysters, drained from the liquor. Cover closely and shake the pan to keep the oysters from sticking. Cook two or three minutes, or until plump. Serve on toasted crackers. To use the liquor .

Panned Oysters

Strain the liquor from the oysters. Put them into a hot pan over the fire without water; as soon as they begin to curl, add butter, pepper, salt. Serve on hot toast, wet with some of the oyster liquor (made hot for the purpose) and buttered.

"Pigs in Blankets."

Season large oysters with salt and pepper. Wrap each oyster in a very thin slice of fat bacon, and fasten with a wooden skewer. Cook in a hot omelet pan, just long enough to crisp the bacon. Serve on small pieces of delicate toast.

Very nice for luncheon.

Oyster Pie

Make "Puff Paste." Line a pudding dish with a part of it rolled thin. Roll the rest half an inch thick, and cut out exactly the size of the top of the dish. (You can use an inverted pan for this.) Bake it on a tin sheet; bake also that in the pudding dish. Then make "Stewed Oysters with Milk," adding flour enough to the stew while boiling to make it quite thick. Pour this into the pudding-dish, cover with the thick crust, and serve at once, as hot as possible.

If oysters and crust are baked together the former are apt to be overdone.