Oysters Raw

Oysters to be served raw should be very fresh, and should not be served at all from the first of May to September, as their flavor is not as good and they are not so healthful. For serving raw, the small oysters should be used. Look them over carefully to see that there are no pieces of shells. Leave them on the deep half of the shell and arrange regularly around the plate, giving six to each person. Have a little ice in the center of the plate, chipped fine. Place on the ice a little parsley or watercress and a quarter of a lemon on that. Serve with them paprica or tobasco sauce, horseradish, thin slices of brown bread buttered or crackers.

Oysters Cooked In The Shell

These are very delicious and should be served as soon as ready. They make a very palatable dish for Sunday night supper.

Wash the shells clean, put them in a pan with the round side down to hold the juice, and cook in a hot oven until the shells break open. Remove the upper shell. Season to taste when served.

Clams are delicious cooked in this way, in their own juices.

Oysters Served In Ice

Have fresh, small oysters that have been well picked over. Make a cavity in a smooth block of ice with a hot brick, or pail or can of hot water. Place the ice on a platter with colored tissue paper under it if you want the color effect. Surround it with parsley or watercress and quarters of lemon, then place in the oysters.

Oyster Cocktail is very nice served in this way.

Individual cakes of ice can be made in the same way.

Fried Oysters

Select large oysters for frying. Pick them over carefully to see that none of the shell adheres. Put them in a strainer and let the cold water run through them just to rinse them. Drain well, season finely rolled cracker crumbs with salt and pepper, dip the oysters in the crumbs, then into egg, which has just been beaten slightly, to mix it, and has two table-spoonfuls of water added to it, then into the crumbs again. Put five or six at a time in the frying basket and plunge in the smoking hot fat. Cook until a golden brown. These should not be fried until time to serve. Pickles, horseradish, chow-chow, tartare sauce or celery salad can be served with them, either as a garnish or separately. Fried oysters may be prepared some time before cooking.

Broiled Oysters

Prepare the oysters as for fried. Dry them well. Dip them in melted butter, rub a fine wire broiler with butter or salt pork, place them on the broiler over hot coals and cook until the juice flows. Place them on rounds or squares of toast, three or four on each piece. Pour a little melted butter over them, season with pepper. Serve any kind of pickles with them.

Oyster Cocktail

1 pint of small oysters.

cleaned and thoroughly chilled. 1 tablespoonful horseradish. 5 tablespoonfuls lemon juice. 1 tablespoonful vinegar.

3 tablespoonfuls Worcestershire sauce.

3 tablespoonfuls catsup.

1 teaspoonful tobasco sauce.

1 teaspoonful salt, or more if needed.

Serve in cocktail glasses or in lemon cups, or tomato cups, on a bed of green, or cups shaped from tomato or celery jelly.