Place the oysters in a saucepan with the butter, lemon juice, pepper, and salt. Cook until the oysters are plump, then add the mushrooms cut in quarters. Beat the yolks of the egg into the cream, turn it into the oyster mixture, let it get hot and a little thickened, without boiling. Turn it into a hot dish, and garnish with croutons.—MAay RONALD.
Oysters la George Trimble David son.
Melt butter the size of 2 eggs, then pour in a quart oysters and the strained liquor, flavor with salt and pepper, a teaspoonful paprika, and a dash McIlhenny's Tabasco. Cut up celery, put in 2 tablespoonfuls, and squeeze in the juice of lemon. Cook four minutes, and serve on hot toast. A pint of rich cream added to the broth of the oysters makes the dish richer.—DzscuLza WELsEr.
Oyster Rarebit.
Clean and reroove the hard mus cles from a cupful oysters; parboil in their own liquor until the edges curl, and remove to a hot bowl. Put 1 tablespoonful butter, pound cheese (broken in small bits), 1 salt spoonful each salt and roustard, and a few grains cayenne into the chafing dish; while the cheese is melting, beat 2 eggs slightly, and add them to the oyster liquor; mix this gradu ally with the melted cheese, add the oysters, and pour over hot toast.
Oysters Encoquille (French recipe).
Clean large oyster shells, into each put a couple of small oysters, and sprinkle with bread crumbs which have been peppered and salted and tossed in melted butter. Set the shells closely together in a baking pan, put in a hot oven, and bake till the crumbs are delicately browned. Serve a shell to each person on a small plate. Garnish with lemon. and a sprig of parsley.
Pigs in Blankets.
Dust large, plump oysters with pepper and salt, wrap each inside a thin slice of bacon and skewer to gether with a toothpick. Lay in a hot spider, cook till oysters begin to curl and the bacon crisps. Take out the toothpicks, and serve three or four on a slice of toast to each per son.
Broiled Oysters.
Drain large oysters from the liq uor, dip each in melted butter, dust with pepper and salt, then roll in sifted cracker crumbs. Grease the wires of an oyster broiler, lay the oys ters in closely, and broil over a clear fire until the juice begins to flow. Serve on toast.
Roasted Oysters in the Shell.
Scrub the oyster shells thoroughly, lay them in a large roasting pan with the round side down, so they retain the juices as they cook. They may be roasted in a hot oven, on top of the stove, in a steamer, or under a blaze of a gas stove. When the shells open, remove the upper shell and serve the lower shells, as many as will go on a hot plate, each one with a hot oyster in its own juice. Dust with pepper and salt and squeeze a dash of lemon juice over each. Serve immediately. If desired, they may be slipped from the shells upon slices of buttered toast and the juice poured over.
Scalloped Oysters.
1 pint oysters, cupful melted butter, Pepper and salt, Dash Mcllhenny's Tabasco Sauce, 1 cupful stale bread crumbs, cupful milk.
Cover the bottom of a baking dish with bread crumbs, and lay carefully over it the oysters lifted from the liq uor. Cover virith another layer of crumbs dusted with pepper and salt; then more oysters, and make the top layer crumbs. Strain the oyster liq uor, add to it the tabasco, melted but ter, and the milk scalding hot. Pour it over the dish. Sprinkle over the top a layer of crumbs moistened with melted butter. Set it in the oven, and bake till the crumbs are brown.
Creamed Oysters.
1 cupful cream sauce, 1 pint oysters.
Make a cupful cream sauce, season with salt, pepper, paprika, and cel ery salt. Pick over the oysters, and parboil in their own liquor until they begin to curl. Drain and add to the sauce. Serve on slices of buttered toast, in puff-paste patties, in vent, or in croustade boxes.
Oyster Pie.
Line a deep dish with good puff paste, not too rich, roll out the upper crust and lay on a plate just the size of pie dish, set it on top of the dish and put into the oven, so the crust may be nearly cooked before the oysters are put in, for they re quire less cooking than the crust. While the crust is baking, strain the liquor from the oysters and thicken. Add 9 tablespoonfuls butter and the same of cracker crumbs, season with salt, pepper, nutmeg, or mace. Let the liquor boil, slip in the oysters, boil it up once, stir, remove plate with the crust, pour the oysters and hot liquor into the pie dish, put the top crust on, and return to the oven for five minutes.