Panned Oysters. (No. 1.)

Heat a dozen pate-pans, and lay a scant half teaspoonful of butter in each. Fill with raw oysters from which all the juice has been drained, cover closely and cook for ten minutes in a quick oven, or until the oysters plump and ruffle. Send to table in the pans with a firm sauce of lemon-juice, butter, and parsley beaten light.

Panned Oysters. (No. 2.)

Butter the heated pans and fit in the bottom of each a round of buttered, peppered, and salted toast. Lay the drained oysters upon this, cover and cook. Serve in the tins. If you have silver pate pans, this is really an elegant dish, and one that preserves the flavor of the oysters to perfection.