10. Philadelphia Oysters (Delicious)

Drain fifteen oysters from their liquor and dry thoroughly; put in a frying pan with two tablespoonfuls of butter and brown; take out and pour into the pan the liquor, season and heat, and serve poured over the browned oysters.

11. Panned Oysters

Put an ounce of butter in a pan with two saltspoonfuls of salt, lay in two dozen oysters, cover and cook until the edges curl, four or five minutes.

12. Oysters Roasted In The Shell

Wash the shells thoroughly, put in a dripping pan and roast in a hot oven fifteen minutes, or until the shells open. Serve at once on hot plates. The full flavor of the oyster is retained by this method of cooking them.

13. Stewed Oysters

Drain the liquor from one quart of oysters, and put on the fire with one-half cup hot water and a little salt; boil up once, skim, and add the oysters. Let them cook four or five minutes and add one-half cup of boiling milk and two tablespoonfuls of butter, and serve at once.

14. Broiled Oysters

Wipe the oysters dry and broil over a buttered gridiron over a hot fire. Serve with a little butter and salt on each or with cream sauce.

15. Scalloped Oysters

Drain the juice from one quart of oysters and carefully remove all bits of shell from them; butter a deep pudding dish, cover the bottom with cracker crumbs (not too fine), season with salt, then a layer of oysters seasoned, a layer of crackers then oysters until the oysters are used. Put cracker crumbs on top with bits of butter. Pour over the oyster liquor strained and one cup of milk, and bake one-half hour in a hot oven.

16. Oysters A La Providence

Melt two tablespoonfuls butter and add four tablespoonfuls chopped mushrooms; cook two minutes, then add two tablespoonfuls flour and one pint oysters; cook until the edges curl, add a few drops of onion juice, a little lemon juice and a little salt; add one beaten egg, cook until it thickens and serve on toast.

17. Oyster Omelet

Stew one dozen oysters in their liquor, with pepper and salt, two minutes; take out the oysters and chop them, and if necessary to thicken, add a little flour to the sauce; put back the oysters and set on the back part of the stove; beat four eggs very light, and add two tablespoonfuls of milk or cream; cook in a well buttered pan; when done, remove to a hot platter or deep plate and pour the oyster sauce over them. Serve hot.

18. Fricasseed Oysters

Drain one quart' of oysters and put the liquor on to boil; thicken with one tablespoonful of flour blended with one tablespoonful of butter; take from the fire and add carefully the beaten yolks of two eggs; return to the fire, put in the oysters and let boil a few minutes. Serve on toast.

19. Oysters On Crackers

Split as many crackers as desired, and butter; lay on each cracker as many oysters as it will hold; salt, sprinkle with a few drops of lemon juice; cover with the other half of the cracker and put in a hot oven until the crackers are browned.

20. Creamed Oysters

Drain the juice from one pint of oysters and cook them in one-half cup of their liquor until plump; make a sauce of one-half cup of milk, one-half tablespoonful of butter, one tablespoonful of flour, salt and a little celery salt; mix this sauce with the oysters and boil up. Serve at once.