Cooking for profit

A bright and glowing charcoal fire is requisite for this. The oyster ranges are nearly all broiler and the bars are near the coals. Scrub the dirt from the shells of the oysters before cooking, with a brush in water. Lay them on the broiler, flat side down, and endeavor to get the shell so hot as to slightly color the oyster. When the shell begins to open turn it over. Dish up in the deep shell, the other removed entirely, and if too dry pour over each one a small spoonful of hot oyster liquor and butter mixed. Serve a dozen on a platter, a halt on a fish plate, with lemon. Cost — 12 oysters 12, lemon 1, table extras 4; 17 cents. 320— Oysters— Fancy Roast. Cut two slices of butterea toast to fit a medium sized platter, when placed end to end, or cut fancy shapes of toast that when placed together will form a star shape. Roast the oysters in the shells. Take them out when done and place them on the toast and pour some hot oyster liquor mixed with cream over the toast in the dish. Garnish with parsley. Cost — oysters 12, toast 2, cream 2, table extras and garnishing 4; 20 cents. 321— Oysters— Pan Roast. An imitation of the shell roast. 1. Put 12 or 13 oysters in a bright pie pan, with their liquor. Dredge with salt and pepper very sparingly. Drop in some small lumps of butter and bake on the top shelf of a hot oven from 3 to 5 minutes. Slide them right side up into a hot dish, and garnish with 1 or 2 quarters of lemon. 2. A verj common way in restaurants is to merely stew the oysters in a bright tin pan holding only about a pint, slightly season, and serve them in the same pan set in a plate. And, further, in the same style neat lids are used that fit the pans, to be placed when the oysters are done and sent in so. There is no difference, except in the imagination, betwixt that and a dry stew. 322— Oysters in a Loaf. Take a loaf that has been baked in a tm mold, such as the bakers sell; cut oflf the top crust and lay it aside, remove most of the inside crumb, then cut the edge mto ornamental notches or saw tooth fashion all around. Spread a little soft butter inside with the back of a spoon and set the loaf in the oven to toast. The top generally gets browned enough by the time the butter inside is hot. IVlake an oyster stew in the usual way but dredge in a few fine bread crumbs to partially thicken it. Pour into the hot crisped loaf on a dish, no cover. 323— Scalloped Oysters. In a small deep dish or pan. Mince some slices of good bread extremely fine with your large knife and mix in about a third as much cracker meal. Cover the bottom of the individual dish with these mixed crumbs, and on them lay a dozen oysters. Dredge with salt and pepper, and drop butter in small bits. Cover thinly with crumbs. Have it slightly rounded up in the middle. Bake on the middle shelf one minute, or until a light toast brown, then draw it to the front and baste the top with oyster liquor hot and with a little butter melted in it. Bake a few minutes. The object is to get a good bake on top without cooking the oysters too hard. Serve in the same dish set in another one. Cost of material — oysters 12, bread 1, butter 2, table extras 4, 19 cents.