OYSTERS.


On the Half Shell.

Not until just before serving should they be opened. Marketmen often
furnish some one to do this. Six large oysters are usually allowed
each person. Left in half the shell, they are placed on a dinner
plate, with a thin slice of lemon in the centre of the dish.


On a Block of Ice.

Having a perfectly clear and solid block of ice, weighing ten or
fifteen pounds, a cavity is to be made in the top of it in either of
two ways. The first is to carefully chip with an ice pick; the other,
to melt with heated bricks. If the latter be chosen the ice must be
put into a tub or large pan, and one of the bricks held upon the
centre of it until there is a slight depression, yet sufficient for
the brick to rest in. When the first brick is cold remove it, tip the
block on one side, to let off the water, and then use another brick.
Continue the operation till the cavity will hold as many oysters as
are to be served. These should be kept an hour previous in a cool
place; should be drained in a colander, and seasoned with salt, pepper
and vinegar. After laying two folded napkins on a large platter, to
prevent the block from slipping, cover the dish with parsley, so that
only the ice is visible. Stick a number of pinks, or of any small,
bright flowers that do not wilt rapidly, into the parsley. Pour
oysters into the space in the top of the ice, and garnish with thin
slices of lemon. This gives an elegant dish, and does away with the