Panned Oysters

Clean, place on small pieces of toast in baking-pan, season, bake until plump. Serve with lemon butter, made with 3 tablespoons of butter, creamed, and 1/2 a teaspoon salt, 1 tablespoon lemon juice, cayenne. - Mrs. L. C. Hazlett, 111 E. Ohio St., Chicago, 111.

Pickled Oysters

Cook 1 qt. of large oysters in their liquor until plump. Skim out and plunge into cold water, then skim, drain, and put in earthen dish or glass. Boil 1 cup of good cider vinegar, a blade of mace, 6 whole cloves, 8 or 10 peppercorns, the same of whole allspice, 1 tablespoon of brown sugar, 1 teaspoon of salt and pinch of cayenne, or 2 teaspoons of pepper-sauce, for 5 minutes, and pour over the oysters. - Eloise Jennings, Winnetka, 111.

Boston Oyster Pie

Pick off the shells of 3 pts. of oysters; put them into a stewpan with barely enough liquor to keep from burning; season with salt, pepper and butter; add a little cream or milk, and 1 or 2 crackers, rolled fine. Let simmer. Have ready a baked upper and lower crust. Pour in the filling, place on the upper crust, and serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Pigs In A Blanket

Bake 1 pt. oysters, larger ones for frying. Slice as thin as possible some breakfast bacon. Dip each oyster into egg and bread crumbs, and wrap each oyster in a slice of the bacon, confined with a toothpick. Then drop in boiling lard. Serve hot, with toothpick removed. - Mrs. David Harvey, 1449 S. State St., Chicago, 111.

Poulette Oysters

Pick over 1 pt. of oysters, heat in their own liquor, skim, drain, and keep warm. Put 1/4 cup of liquor into saucepan, melt 1 tablespoon of butter, add 1 tablespoon of flour, then 1/4 cup of hot cream; beat 2 eggs, add 1/4 cup of cream, then the hot liquor, and the oysters. Season with salt and pepper. Serve garnished with toast-points or puff paste. - Eloise Jennings, Winnetka, 111.

Oyster Rarebit

Clean and remove the hard muscle from 1/2 or a pt. of oysters, parboil them in their own liquor until their edges curl; remove to a hot bowl. Put 1 tablespoon of butter and 1/2 lb. of grated cheese, 1 saltspoon of salt and a few grains of cayenne into a dish. While the butter is melting, beat 2 eggs, slowly, and add the oyster liquor; mix this gradually to the melted cheese, add the oysters and turn at once over hot toast. - Mrs. C. J. Jeffries, Winnetka, 111.

Roast Oysters In The Shell

Prepare the oysters as for steaming, then roast them over a clear fire with the large shell down. Two minutes after the shells are open the oysters are done. Take up quickly, and serve in the shells on a hot platter, with salt, pepper, and butter to taste. - Mrs. C. J. Jeffries, Winnetka, 111.

Oyster Rolls

Pour 2 drops of essence of anchovy on each oyster, 4 drops of lemon, a little cayenne pepper, and roll each oyster in a slice of thin bacon. When rolled enough, skewer, and fry them. When done, take each roll and place it on a fried crouton. Serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.