unsightly shells in which raw oysters are usually served. It is not
expensive, for the common oysters do as well as those of good size.
Indeed, as many ladies dislike the large ones, here is an excellent
substitute for serving in the shell, particularly as the oysters
require no seasoning when once on the table. A quart is enough for a
party of ten; but a block of the size given will hold two quarts.


Roasted Oysters on Toast.

Eighteen large oysters, or thirty small ones, one teaspoonful of
flour, one table-spoonful of butter, salt, pepper, three slices of
toast. Have the toast buttered and on a hot dish. Put the butter in a
small sauce-pan, and when hot, add the dry flour. Stir until smooth,
but not brown; then add the cream, and let it boil up once. Put the
oysters (in their own liquor) into a hot oven, for three minutes; then
add them to the cream. Season, and pour over the toast. Garnish the
dish with thin slices of lemon, and serve very hot. It is nice for
lunch or tea.


Oysters Panned in their Own Liquor.

Eighteen large, or thirty small, oysters, one table-spoonful of
butter, one of cracker crumbs, salt and pepper to taste, one
teaspoonful of lemon juice, a speck of cayenne. Put the oysters on in
their own liquor, and when they boil up, add seasoning, butter and
crumbs. Cook one minute, and serve on toast.