Oysters served on the half shell should be opened just before serving. Six, on a large plate with one-half of a lime in the center, should be served to each person.

Panned Oysters

One tablespoonful of butter, One-fourth teaspoonful of salt,

Two dozen of oysters,

Half a saltspoonful of pepper.

Melt the butter in an omelet pan or chafing dish; add the salt and pepper and then the oysters; cook until the edges curl and the oysters become plump; serve on toast.

Oyster Stew

Two dozen large oysters, or three dozen small ones, One quart of milk,

Pepper and salt,

One tablespoonful of butter.

Finger the oysters carefully and remove any pieces of shell; scald the milk in double boiler; cook the oysters in their own liquor until the edges curl; then add the milk and butter; season to taste; serve with crackers.

Escalloped Oysters

Moisten stale bread crumbs with melted butter, and season with salt and pepper; butter the baking dish; put a layer of bread crumbs in the bottom and then a layer of oysters, another layer of crumbs and another layer of oysters; cover the whole with the crumbs and bake in a moderate oven about twenty minutes, or until the crumbs are nicely browned.

Note. - For escalloping oysters a shallow dish or platter should be used, allowing only two layers of oysters to each dish. If more are used the upper and under layers will be overcooked while the inner ones may be undercooked.