Make a rather thick batter of one egg, a cupful of milk and about half a cupful of flour, sifted twice, with a scant half tea-spoonful of baking-powder and half as much salt. Drain fine oysters, roll each in flour, let them stand half an hour, then dip in the batter and fry in boiling butter, cottolene or other fat Drain off every drop of grease in a hot colander and serve.
Wash shell oysters and arrange, flat side up, in the steamer. Cover closely, and set over water at a hard boil. In twenty-five minutes lift the steamer from the fire. If the shells gape, the oysters are done. Pry off the lower shell, put a bit of butter on each, and send at once to table. Pass salt and pepper and sliced lemon with them. They are delicious if eaten piping hot, preserving the flavor far better than stewed or panned oysters can hold it.
Fit rounds of buttered toast into the bottom of pate pans; lay on these as many oysters as the pans will hold, season with salt and pepper, lay a dot of butter upon each panful and set in your covered roaster to cook in a quick oven about ten minutes, or until the oysters "ruffle." Serve in the pans.
An appetizing luncheon or supper dish.
Cook as in last recipe, and when the oysters are done add to each pan a large teaspoonful of cream heated to scalding, putting in a tiny pinch of soda to prevent curdling.
When ready for the table add to each pan a dozen drops of Tabasco sauce, stirred into a saltspoonful of French mustard and the same quantity of lemon juice. Beat together, stir lightly into the oysters with a fork, heat one minute and serve.
Into two tablespoonfuls of white roux stir a few drops of onion juice and a teaspoonful of curry powder. Add a cupful of scalding oyster liquor, and, when well incorporated, pour over broiled or fried oysters laid upon toast in a chafing-dish. Rice croquettes are nice served with this dish.
Make pastry shells or a pie shell of puff paste, bake, and when cold, fill with a filling made thus: Cook together a tablespoonful, each, of butter and flour; pour on them a cup of cream and a gill of oyster liquor and stir to a smooth sauce. Drop in the oysters and cook, stirring steadily until the edges begin to curl; remove from the fire and beat in gradually the yolk of an egg. Pour into the pastry shells and set in the oven until the pastry and contents are very hot.
Into a tablespoonful of tomato catsup stir a half tablespoonful of grated horseradish, a half tablespoonful of Worcestershire sauce, a tablespoonful of lemon juice, a quarter teaspoonful of Tabasco sauce, half a tablespoonful of vinegar and a saltspoon-ful of salt. Set in the ice for an hour. Into very cold little glasses put five small oysters that have been chilled, and fill the glasses with the cold sauce.