PANNED OYSTERS

Aunt Sarah always prepared oysters in this manner to serve roast turkey.  At the very last minute, when the dinner was ready to be served, she placed 50 freshly-opened oysters, with their liquor, in a stew-pan over a hot fire.  The minute they were heated through and commenced to curl up, she turned them in a hot colander to drain a minute, then turned the oysters into a stew-pan containing two large tablespoonfuls of hot, melted butter, and allowed them to remain in the hot butter one minute, shaking the pan lo prevent scorching, seasoned them with salt and pepper, and turned all into a heated dish and sent to the table at once.  These are easily prepared and are more wholesome than fried oysters.

OYSTERS STEAMED IN THE SHELL

Place well-scrubbed shells, containing fresh oysters, in a deep agate pan, which will fit in a kettle containing a small amount of boiling water.  Cover very closely until the shells open easily.  These may be served in the shell with hot, melted butter, in a side dish, or they may be removed from the shell to a hot bowl and seasoned with hot butter, salt and pepper.

A RECIPE GIVEN MARY FOR “OYSTER COCKTAIL”

To 2 tablespoonfuls of tomato catsup add 1/2 tablespoonful of grated horseradish, 1/2 tablespoonful of lemon juice, 1/2 teaspoonful of tabasco sause, 1/2 tablespoonful of vinegar, 1 saltspoonful of salt.  Stand on ice one hour at least.

To serve—­The freshly-opened oysters on half shell were placed on a plate, in the centre of which was placed a tiny glass goblet containing a small quantity of the mixture, into which the oysters were dipped before being eaten.

OYSTER CROQUETTES

Boil 50 oysters five minutes, drain.  When cold, cut into small pieces, add 1/2 cup of bread crumbs and mix all together with a thick cream sauce composed of 1/2 cup of cream or milk thickened with flour, to which add 1 large tablespoonful of butter; season with salt, a dash of red pepper and 1 teaspoonful of finely-minced parsley.  Stand this mixture on ice until quite cold and firm enough to form into small croquettes.  Dip in egg and bread crumbs and fry in deep fat until a golden brown.

Serve at once on a platter garnished with sprigs of parsley From these ingredients was made 12 croquettes.

FRAU SCHMIDTS WAY OF SERVING “OYSTER COCKTAILS”

Place in a bowl 2 tablespoonfuls of tomato catsup, 1 teaspoonful of grated horseradish, 2 tablespoonfuls of very finely cut celery juice and pulp of 2 lemons.  Season with salt and pepper.  Mix this with oysters which have been cut in small pieces.  Serve in halves of lemons, from which the pulp has been carefully removed.