Oysters On Toast

Select a dozen fresh plump oysters. Have ready delicately browned toast moistened in hot cream and well buttered. Put the oysters with their own liquor in a stew-pan; season with a little black pepper, ½ blade of mace, and ½ teacup of rich cream. Let this boil until the oysters swell. Remove and place upon the hot toast enriching with bits of fresh butter. Rub 1 teaspoonful of butter and 1 teaspoonful of flour together, stir this into the boiling oyster liquor. Then pour it over the toast and oysters, which must be kept very hot. For a larger quantity, 1 quart of oysters and their liquor to one pint of cream or rich milk.

Oysters On Toast (Without Milk)

Strain the oyster liquor, rinse the bits of shell from the oysters, turn the liquor back upon them, and put in a stew-pan, set them where they will boil up. Salt, pepper and butter to your taste. Have ready nicely-browned toast, previously moistened in boiling water and well buttered. Arrange this in a dish and pour over it the boiling oysters, and serve at once. If this gravy is too rich, add a little water to the oyster liquor. Serve walnut catsup or vinegar with them.

Scalloped Oysters

Butter an oyster scallop or pudding dish. Put in a layer of breadcrumbs with bits of butter, then a layer of oysters, season with pepper and salt. Repeat this until the dish is full, leaving a layer of crumbs with bits of butter on the top. Mix the oyster liquor with half its bulk in milk or sweet cream, a beaten egg added to this will be found an improvement. Pour this over the top. Bake twenty minutes. When done, if not sufficiently browned, heat a shovel very hot and hold over the top until it is a rich brown, or uncover the dish and brown in the oven.

Oyster Shell Scallops

Oyster Shell Scallops may be prepared in the same way and instead of placing in one large dish bake in the shell of the oysters themselves, taking the round half. The use of the shells seems to impart a richer flavor to the oysters. Place the shells in a dripping pan, propping them where necessary. Wash them thoroughly before using and eat directly from the shell. A dash of powdered sweet marjoram improves this dish.

Scalloped Oysters With Hard-Boiled Eggs

Chop six hard-boiled eggs fine. Add these to 1 pint of breadcrumbs. Season with ½ teaspoonful of salt and ¼ teaspoonful of white pepper and mace. Put a layer of this mixture in the bottom of a well buttered pudding dish, then a layer of the best oysters, alternating until the dish is full, arranging for a layer of crumbs on the top. Take 2 large tablespoonfuls of the best butter. Place bits of butter over the top. Pour in a little of the oyster liquor and bake in a quick oven twenty or thirty minutes. Serve hot.

Roast Oysters

Select the desired quantity of oysters. Wash the shells carefully, arrange them in a dripping pan with the round side down. Put them in a hot oven for twenty minutes. The shells will be found slightly parted. Remove the round side, and starve on a garnished platter with a bit of butter on each one, a dash of Cayenne pepper, and a few drops of lemon juice. Serve instantly.