Panned Oysters

Take the oysters from their juice, strain it, wash the oysters,
and put them back in. Put them in a saucepan with a little
salt,--about half a teaspoonful to a pint of oysters,--and a
little pepper, and a piece of butter as large as the end of your
thumb. Let them simmer till the edges curl, just as before,
and put them on squares of hot buttered toast.


Scalloped Oysters

1 pint of oysters.
12 large crackers, or 1 cup of bread-crumbs.
1/2 cup of milk.
The strained oyster-juice.

Butter a deep baking-dish. Roll the crackers, or make the
bread-crumbs of even size; some people like one better than
the other, and you can try both ways. Put a layer of crumbs in
the dish, then a layer of oysters, washed, then a sprinkling of
salt and pepper and a few bits of butter. Then another layer of
crumbs, oysters, and seasoning, till the dish is full, with crumbs
on the top. Mix the milk and oyster-juice and pour slowly over.
Then cover the top with bits of butter, and bake in the oven till
brown--about half an hour.

You can put these oysters into small dishes, just as you did the