Broiled Oysters. (No. 1.)

Drain fine fat oysters and dry well by laying them upon a cloth, covering with another and gently patting the upper. Sprinkle with salt and paprica, or cayenne, and broil upon a hot buttered gridiron. Heat the liquor strained from them and add a white roux - a tablespoonful to a cup of liquor - boil up, season with kitchen bouquet and serve in a gravy-boat with the oysters. These should go to table in a hot-water dish.

Broiled Oysters. (No. 2.)

Salt and pepper large fine oysters, roll them in fine cracker-dust and broil upon a well-greased wire oyster-broiler for three minutes, turning twice. Serve upon rounds of buttered toast, put a little sauce of lemon-juice beaten up with butter on each, and serve in a hot-water dish.