Broiled Oysters

Use the oyster-broiler for this work. (See "Kitchen Utensils.") Only the largest oysters are suitable for broiling. Drain the oysters, season with salt and pepper, dip them one by one in melted butter, and roll them in flour. Then lay them on the broiler, and cook over clear coals until they turn a delicate brown. These are served on slices of thin toast. Fine cracker-crumbs may be used instead of flour, if preferred.

Scalloped Oysters

Drain the oysters, and place a generous layer of them in a baking dish, seasoning with salt and pepper and dots of butter, half a table-spoonful of butter being none too much. Spread a thick layer of cracker-crumbs over the oysters, and repeat the layers of oysters, seasoning and crumbs until all the oysters have been used, placing a layer of cracker-crumbs at the top and sprinkling them lightly with salt, pepper and dots of butter. Add an equal quantity of milk to the oyster liquor - that is, as much milk as liquor - mix well together, and pour the liquid over the oysters, etc., helping it through to the bottom of the dish at the sides, but disturbing the oysters as little as possible. Bake twenty minutes, not too rapidly, and serve in the baking-dish. There should be at least a tea-cupful of the liquid to a quart baking-dishful of oysters ; and if there is not half a tea-cupful of the liquor, add enough more milk to make up the difference. Oysters are often scalloped in their shells, using three oysters to each shell; or individual silver scallop dishes are used, which is the daintiest way of serving.

Oyster Chowder

One quart of oysters.

Six potatoes.

One and a-half pint of milk.

Three pilot or sea biscuits.

One table-spoonful of flour.

One table-spoonful of butter.

One onion.

Salt and pepper to taste.

Drain the oysters, and run each through the fingers to remove any particles of shell. Strain the liquor through a fine wire sieve. Thinly slice the potatoes and onion, and boil them very gently in the oyster liquor until tender. Wet the flour in a little of the milk, and stir it into the scalding milk (which should have been heated by itself in a double boiler), adding also the butter, salt and pepper. Cook about a minute, put in the oysters, and boil two minutes. Then turn into the milk the potatoes and onion, and the liquor in which they have been boiled. Place the crackers or sea biscuits in the tureen, pour the chowder over them, and serve at once.