Oyster Bouillon I

Purchase twelve salt oysters in the shell; wash and scrub the shells thoroughly; put them into a saucepan with a pint of boiling water, cover and bring quickly to a boil. Lift one oyster at a time and puncture the flesh in several places with a silver fork, put it back in the saucepan, , cook for ten minutes and strain through two thicknesses of cheesecloth.

Oyster Bouillon II

Drain, and wash, by pouring over them cold water, twelve large oysters; throw them into a dry, hot granite kettle and shake over the fire until the gills are thorougly curled and the liquor boiling. Pick the oysters with a silver fork, strain the bouillon through cheesecloth, pressing lightly; reheat and serve. Season with salt only.

Dry Panned Oysters

Wash the desired quantity of oysters by pouring over them, in a sieve, a quart of cold water. Put a granite pan over the fire; when very hot throw in the oysters, shake quickly and cook until the gills are curled, add a palatable seasoning of salt and a teaspoonful of butter or two table-spoonfuls of cream. Transfer to a heated dish and serve at once.

Plain Broiled Oysters

Select four large, fat oysters, put them on a board, dry on both sides with a piece of soft cheesecloth, dust lightly with salt, dip in fine, dry bread crumbs. Put the oysters in the center of a wire broiler, hold over a clear fire or underneath the oven burners of a gas stove, until they are browned on one side; turn and brown the other. Transfer them to a small heated platter, put a bit of butter and a few drops of lemon juice on each, and serve at once.

Griddled Oysters

Place an ordinary cake griddle over the fire; when hot rub quickly with a tiny bit of suet. Dry four or six good fat oysters with a piece of cheesecloth, throw them on the hot griddle; when brown on one side turn, with a cake turner, and brown the other. Serve on buttered toast.

These are frequently served in the oyster liquor. Boil the liquor and skim it, add a teaspoonful of butter or a tablespoonful of cream, add a half saltspoonful of salt, throw the hot broiled oysters into this, and serve with toast.

Boiled Oysters

Select four or six medium-sixed oysters, drain them, throw them in a kettle of boiling water, boil two minutes, drain again and stand aside to cool. When cold, dish on crisp lettuce leaves, baste with French dressing and serve.