Oysters Panned in the Shell.

Wash the shells and wipe dry. Place them in a pan with the round shell
down. Set in a hot oven for three minutes; then take out, and remove
the upper shell. Put two or three oysters into one of the round
shells, season with pepper and salt, add butter, the size of two peas,
and cover with cracker or bread crumbs. Return to the oven and brown.


Oyster Saute.

Two dozen large, or three dozen small, oysters, two table-spoonfuls of
butter, four of fine cracker crumbs, salt, pepper. Let the oysters
drain in the colander. Then season with salt and pepper and roll in
the crumbs. Have the butter very hot in a frying-pan, and put in
enough of the oysters to cover the bottom of the pan. Fry crisp and
brown, being careful not to burn. Serve on hot, crisp toast.


Oysters Roasted in the Shell.

Wash the shells clean, and wipe dry. Place in a baking pan, and put in
a hot oven for about twenty minutes. Serve on hot dishes the moment
they are taken from the oven. Though this is not an elegant dish, many
people enjoy it, as the first and best flavor of the oysters is
retained in this manner of cooking. The oysters can, instead, be
opened into a hot dish and seasoned with butter, salt, pepper and
lemon juice. They should be served immediately.