For six of these provide thirty small oysters. Make a sauce by mixing together a tablespoonful, each, of lemon juice and tomato catsup, a teaspoonful of grated horseradish, a pinch, each, of salt and cayenne pepper and six drops of Tabasco sauce. Have all very cold, and the cocktail or claret glasses thoroughly chilled before you put five oysters in each and divide the sauce equally between them. Lay a slice of lemon on top of each cocktail.
Drain about twenty-five oysters, put them into a hot pan with a teaspoonful of butter and toss them until they are plumped and ruffled on both sides. Then place them in a hot dish. To the oyster liquor add the juice of half a pint of chopped mushrooms and enough milk to make a pint. Thicken this with a tablespoon-ful of flour moistened with a little milk and cook three minutes; stir in the mushrooms and cook two minutes longer; add a half teaspoonful of salt, a half teaspoonful of lemon juice, a teaspoon-ful of onion juice, the beaten yolks of two eggs and a heaping tablespoonful of butter. Put in the oysters and as soon as the preparation reaches the boiling point turn into a hot dish.
Take large oysters and allow them to remain in the following dressing: The juice of two lemons, half a teaspoonful of salt and a dash of cayenne pepper. Now wrap each oyster in a thin slice of bacon and fasten with a toothpick, fry in a little butter until the bacon is crisp. Have nicely browned slices of toast and lay the oysters on them. Garnish with parsley and serve.
Select nice large oysters. Wash and scrub the shells free from sand. Put them into a baking-pan and bake in a hot oven until the shells open. Carefully remove the upper shell; put a bit of butter on each oyster, sprinkle with salt and pepper and serve in the under shells.
Put about four ounces of macaroni in plenty of boiling salted water and cook for twenty minutes. Take out and drain well. Into a buttered baking-dish put a layer of the macaroni, then a layer of oysters, dot with bits of butter, season with pepper and salt; follow this with another layer of macaroni, another of ovsters and seasoning, and finish with a layer of macaroni sprinkled thickly with grated cheese. Bake in a moderate oven twenty minutes.
Drain the oysters well, season with pepper and salt, roll in fine bread crumbs, and brown in a little clarified butter in a spider. Serve on a hot platter.
Select one dozen large clams in the shell and two dozen soft ones. Use care not to injure the shells which are to be used in cooking. Clean the shells well and put two soft clams into each one. Add to each a touch of white pepper and one and a half tea-spoonfuls of minced celery. Cut into small dice a few slices of bacon and add four of these to each shell; sprinkle bread crumbs over the top, put a piece of butter on top of each and bake in the oven till brown.