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All About Oysters

( Originally Published 1904 )


Take up each oyster separately in the fingers, and remove all bits of shell or seaweed. Strain the liquid through a fine strainer, so that it may be used if desired.


25 oysters; 1 tablespoonful butter; 1/4 tea-spoonful salt; sprinkling of pepper.

Put the oysters in a saucepan without any water. Shake them over a moderate fire until they look plump and the edges are curled. Add the butter, salt, and pepper, and stir the seasoning in well. Serve in a hot dish. If liked, they may be served on slices of toast, or with mu--tons in the dish.


25 oysters; 1 cup white sauce.

Pick over the oysters and cook them in a saucepan, as directed for panned oysters. Drain them in a strainer; make the white sauce,

and stir the oysters into the hot sauce. They may be served on toast, or bread crumbs, browned in butter, May be sprinkled over them. J/8 teaspoon celery salt, and a sprinkle of cayenne pepper, or 1 tablespdon chopped parsley, may be added to the sauce if desired.


25 oysters; I cup milk; 1 tablespoonful but-ter; 1 tablespoonful flour; 3 allspice; 1/2 teaspoonful salt; 1/8 teaspoonful pepper.

Pick over the oysters, strain the liquor, and put it on to boil. Cook the butter and flour together, and add the liquid gradually to Make a smooth sauce. Add the milk and the seasoning, and when it comes to a boil; add the oysters and cook slowly, not allowing them to boil, until they are plump and the edges are curled.


25 oysters; 1 cup cracker or bread crumbs; cup butter, melted; salt and pepper.

Prepare the oysters. Mix the butter and crumbs. Butter a baking-dish and sprinkle part of the crumbs in it. Spread in a layer of oysters and sprinkle 'a little salt and pepper over them. Then put in another layer' of crumbs then oysters and seasoning, and finish with a laver of crumbs on the top. Pour in or 3 tablespoonfuls, or more if liked, of the oyster liquor, or milk, to moisten the crumbs. Bake in a hot oven about 20-minutes, until the -crumbs are brown.

If dried crumbs are used, 1 cup or more of liquid may be needed.


Pick over the oysters, drain them in a strainer, lay them on a clean cloth, fold the cloth over them, and pat them gently to dry them. Shake salt and pepper over them. -Beat an egg and stir into it 1 tablespoonful cold water or milk. Sprinkle some fine crumbs with salt and pepper and lay them in a shallow dish. Dip the oysters in the crumbs, then in the beaten egg, and again in the crumbs, covering them all over each time. Fry them in deep, hot fat, drain on brown paper, and serve hot on a hot dish.


Prepare the oysters, butter a wire broiler, lay in the oysters, hold them over a clear fire, and turn them every ten seconds until they look plump and curled up at the edges. Butter, and serve hot on a hot dish.

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