Twenty oysters; one gill of oyster-liquor; two tablespoon-fuls of butter ; one dessertspoonful of flour ; one teaspoonful of salt; half a tablespoonful of curry powder ; one teaspoonful of Worcestershire sauce; ten drops of Tabasco sauce; juice of one lemon.

Melt the butter in the blazer, stir in the flour, and when this is blended, the oyster-liquor and all of the seasoning except the lemon-juice. As soon as the sauce is boiling-hot, drop in the oysters and cook three minutes or until they plump. Add the lemon-juice and serve them at once on Graham toast.

Huntley & Palmer's Breakfast Biscuits make an excellent substitute for toast in chafing-dish cookery.

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Oysters With Anchovy

Twenty oysters; two tablespoonfuls of butter; one heaping teaspoonful of anchovy paste; a little cayenne; juice of a lemon.

Melt the butter and the anchovy together in the blazer, put in the oysters, cook three minutes, add the cayenne and lemon-juice and serve on buttered toast or "breakfast-biscuit."

Celery Oysters

Twenty fine oysters; one gill of oyster-liquor; half a cupful of crisp celery, minced fine; two tablespoonfuls of butter; one gill of cream ; one gill of sherry or Madeira; one teaspoonful, each, of salt and paprica.

Put the oyster-liquor, celery, and paprica in the chafing-dish over hot water, and when it comes to a boil simmer three or four minutes; add the butter and the cream, and when these are boiling-hot put in the oysters. Cook until the edges curl, stir in the wine and salt, and serve at once on toast.