Oysters.

Put into the blazer twenty-five to fifty choice oysters. As soon as they are hot and look plump, add salt, pepper and butter. Serve on buttered toast or crackers. Add two tablespoonfuls of cream or half a tablespoonful of lemon juice before serving, if desired.

Oysters, No. 2.

• 1 pint of solid oysters.
• 4 tablespoonfuls of butter.
• 1 tablespoonful of lemon juice.
• 1 scant teaspoonful of salt.
• A few grains of cayenne.
• Beaten yolks of 2 eggs.

Method.—Put the oysters into the blazer. When they look plump and the edges curl, put the blazer into the hot-water pan and add the seasonings. Add a few spoonfuls of the liquor from the pan to the yolks of the eggs, and, after mixing well, pour into the chafing-dish. Stir constantly until the liquor thickens, then serve on thin slices of buttered toast or on thin crackers.

Oysters À la D'Uxelles.

• 1 pint of parboiled and drained oysters.
• 1 pint of oyster liquor or chicken stock.
• 4 tablespoonfuls of butter.
• 4 tablespoonfuls of chopped mushrooms.
• 4 tablespoonfuls of flour.
• A few drops of onion juice.
• A few grains of cayenne.
• 1 teaspoonful of salt.
• 1 teaspoonful of lemon juice.
• Yolks of 2 eggs.

Method.—Let the oysters be parboiled and drained beforehand. (To parboil, heat quickly to the boiling-point in their own liquor.) Melt the butter in the blazer, add the flour, salt and pepper, and cook till frothy; add the oyster liquor or chicken stock and cook until the boiling-point is reached. Now add the oysters, and, as soon as they are heated thoroughly, put the blazer into the bath and add the beaten yolks, the onion and lemon juice and the mushrooms. As soon as the eggs thicken the sauce a little, serve on toast or crackers. If uncooked mushrooms are used, cook them in the butter two or three minutes before the flour and seasonings are added.

Curried Oysters.

• 1 pint of oysters (parboiled and drained).
• ½ a cup of cream.
• 2 tablespoonfuls of butter.
• 1 tablespoonful of flour.
• ½ a cup of oyster liquor.
• ½ a teaspoonful of curry powder.
• ½ a teaspoonful of chopped onion.
• 1 teaspoonful of salt.
• 1 saltspoonful of pepper.

Method.—Cook the onion and butter in the blazer a few moments. Mix the flour and curry powder and stir into the butter. When frothy add the oyster liquor. As soon as the sauce boils up once, add the salt, pepper and cream, and, in a moment, the oysters. When the oysters are thoroughly heated, serve on buttered toast or crackers.

Curried Oysters, No. 2.

• 1 quart of oysters.
• ¼ a cup of butter.
• One small mild onion.
• 1 tablespoonful of curry powder.
• ¼ a cup of flour.
• 1 cup of oyster liquor.
• 1 cup of white stock.
• ½ a cup of thick tomato pulp.
• Salt and pepper to taste.

Method.—Bring the oysters to the boiling-point in their own liquor, skim, drain, and set aside. Heat the butter in the blazer, sautÉ in it the onion cut in slices, stir in the flour and curry powder mixed with the salt and pepper, and, when frothy, add the oyster liquor, stock and tomato pulp (a pint of pulp reduced by slow cooking to half a cup). When the sauce boils, add the oysters; and when hot serve on buttered toast or fried bread.

Fricassee of Oysters.

• 1 quart of oysters.
• 4 tablespoonfuls of butter.
• Yolks of 2 eggs.
• ½ a teaspoonful of chopped parsley.
• 1 tablespoonful of flour.
• Pepper, salt, cayenne.

Method.—Brown the butter and add to it the parsley, seasonings and flour; let heat, then add the well-drained oysters, and, when the edges begin to curl, add the well-beaten yolks. Serve on warmed plates, with fried bread and parsley.

Creamed Dishes.

• 2 tablespoonfuls of butter.
• 4 tablespoonfuls of flour.
• 2 saltspoonfuls of salt.
• 2 cups of cream, or 2 cups of milk and 4 tablespoonfuls of butter.
• 1 saltspoonful of pepper.
• 1 pint of fish, meat, etc.
• 2 tablespoonfuls of mushrooms, chopped or diced.
• 1 teaspoonful of chopped parsley.
• 1 teaspoonful of onion juice.
• 1 tablespoonful of lemon juice.

Method.—Prepare the sauce in the usual manner. If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces. Fish should be flaked when hot, and meats cut into dice when cold.

Devilled Dishes.

Season any of the creamed dishes highly with cayenne, onion juice, mustard, and Worcestershire or other sauce.

Scrambled Eggs with Oysters.

Cream together two tablespoonfuls of butter and one tablespoonful of anchovy paste. Melt in the blazer, then add half a dozen eggs, beaten slightly with one-fourth a teaspoonful of salt and a dash of paprica. Stir and cook, and, when beginning to thicken, add half a pint of oysters, parboiled, "bearded," and cut fine. When scrambled, serve on sippets of toast, lightly spread with anchovy paste.

Panned Oysters.

With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the surface with small rounds of toast, and put one or two uncooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster. Serve, when the butter has melted, with slices of lemon.

Panned Oysters with MaÎtre d'HÔtel Butter.

Cook as before. Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of salt and paprica, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon. Spread upon the oysters before serving.

Oyster Cromeskies.

Scald the oysters in their own liquor over a quick fire. When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick). SautÉ in the blazer, heated very hot. Serve on thin rounds of toast. These cromeskies are most easily cooked in a double broiler, resting on a dripping-pan, in a hot oven.

Oysters SautÉ.

Wash and drain the oysters, season with salt and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive oil or clarified butter in the blazer; when it is heated, put in the oysters, brown them on one side, turn, and brown on the other side.

Oyster CanapÉs.

Scald a cup of cream, add two tablespoonfuls of fine-grated bread crumbs, a tablespoonful of butter, a dash of paprica and a grating of nutmeg; then add two dozen oysters, washed, drained and chopped. Stir until the oysters are thoroughly heated, but without boiling the mixture. Spread rounds of toast with butter, and then with the oyster mixture. Serve at once accompanied by olives, pim-olas or gherkins.

Escalloped Oysters.

Stir one cup of cracker crumbs into half a cup of melted butter. Heat half a cup of cream or strained oyster liquor in the blazer, put in a layer of oysters (about a cup), washed and drained, and sprinkle with a part of the prepared crumbs, salt and pepper; add another layer of oysters, the rest of the crumbs, and salt and pepper. Cover, and cook nearly ten minutes. Do not stir the oysters.