Panned Oysters. — To pan in their own juice, select two dozen of the freshest oysters, have a small pan about an inch deep with a handle; open oysters into pan and add as much more juice. Add tablespoon butter, pinch of salt and black pepper, and sprinkle a little oracker-dust✪ Panned Oysters on top. Place on quick fire, and when oysters begin to swell they are done. Serve on toast. Or With Cream^ place in stewpan, add some pepper, a little mace, two cloves, and four or QyQ tablespoons cream. Set over fire until oysters swell. Then pour over toast and add a few bits of butter, rut tablespoon flour with liquor from oysters, mix smoothly together and bring to a boil. Pour this over the oysters and toast, put in very hot oven and brown top a little. A few bread- crumbs may be sprinkled on top dish with bits of parsley before baking. To pan oysters In the Shell select the largest ones, wash both shells perfectly clean, put in baking pan with round side down, and place in oven. In a few minutes the shell will slightly open ; then take from fire, remove top shell carefully and retain all juice possible. Place on each oyster a piece of butter, sprinkle of salt and pepper, and a few bits of toast cut in half-inch i*nuares. Serve in shells placed on a folded napkin. Pickled Oysters. — Place oysters in saucepan and simmer gently in their own liquor about ten minutes. Take them oiat one by one, place in jar, cover, and when cold add a pickle made as follows: Measure the oyster liquor, add same quantity of vipe^sjar, blade pounded mace, strip of lemon peel, whole cloves✪ Pickled Oysters, boil five minutes. Raw Oysters — Procure oysters as nearly of a size as possible, and have the shell scrubbed with a brush till free from sana or dirt; open as directed in preface. In serving them without the shells the most attractive way is in a dish of ice, made by freezing water in a tin form shaped like a salad bowl, or in a Boat of Ic^. Select a large block of ice, of crystal clearness ; with a hot flat iron melt a large enough place in the top to hold oysters, then chip from sides until shaped like a boat. Keep it where it may not melt. The oysters should be well drained, seasoned with pepper and salt, and placed in the ice-boat. Just before dinner is served, arrange a bed of SHELL FISH. 581 fresh green geranium leaves or parsley or m-uj green npon a low platter and place the boat upon it, propping it up if necessary with a few small lumps of ice hidden among the leaves. Twine delicate green vines prettily over the boat and arrange a circle of vivid scarlet geraniums upon the platter around the base of the boat and. place on upper edge halves or quarters of lemon as a gamisn. Two folded nai)kins may be placed on platter to prevent the boat from slipping, then cover as above. This is a very elegant manner of serving, much more pleasing in appear- ance than the shells. It ma}^ be served merely on a square block without being chipped. A still more elaborate way is to have in- dividual dishes office also ; they can be made in same manner, some using an ordinary window weight, heated, to hollow them out and chipping the outside of the small blocks into eight-sided dishes or any shapes wished. Raw oysters are served with brown bread and butter as above for luncheon, but more frequently with thin slices of toast before soup at dinner.

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Panned Oysters. — To pan in their own juice, select two dozen of the freshest oysters, have a small pan about an inch deep with a handle; open oysters into pan and add as much more juice. Add tablespoon butter, pinch of salt and black pepper, and sprinkle a little oracker-dust on top. Place on quick fire, and when oysters begin to swell they are done. Serve on toast. Or With Cream^ place in stewpan, add some pepper, a little mace, two cloves, and four or QyQ tablespoons cream. Set over fire until oysters swell. Then pour over toast and add a few bits of butter, rut tablespoon flour with liquor from oysters, mix smoothly together and bring to a boil. Pour this over the oysters and toast, put in very hot oven and brown top a little. A few bread- crumbs may be sprinkled on top dish with bits of parsley before baking. To pan oysters In the Shell select the largest ones, wash both shells perfectly clean, put in baking pan with round side down, and place in oven. In a few minutes the shell will slightly open ; then take from fire, remove top shell carefully and retain all juice possible. Place on each oyster a piece of butter, sprinkle of salt and pepper, and a few bits of toast cut in half-inch i*nuares. Serve in shells placed on a folded napkin. Pickled Oysters. — Place oysters in saucepan and simmer gently in their own liquor about ten minutes. Take them oiat one by one, place in jar, cover, and when cold add a pickle made as follows: Measure the oyster liquor, add same quantity of vipe^sjar, blade pounded mace, strip of lemon peel, whole cloves, boil five minutes. Raw Oysters — Procure oysters as nearly of a size as possible, and have the shell scrubbed with a brush till free from sana or dirt; open as directed in preface. In serving them without the shells the most attractive way is in a dish of ice, made by freezing water in a tin form shaped like a salad bowl, or in a Boat of Ic^. Select a large block of ice, of crystal clearness ; with a hot flat iron melt a large enough place in the top to hold oysters, then chip from sides until shaped like a boat. Keep it where it may not melt. The oysters should be well drained, seasoned with pepper and salt, and placed in the ice-boat. Just before dinner is served, arrange a bed of SHELL FISH. 581 fresh green geranium leaves or parsley or m-uj green npon a low platter and place the boat upon it, propping it up if necessary with a few small lumps of ice hidden among the leaves. Twine delicate green vines prettily over the boat and arrange a circle of vivid scarlet geraniums upon the platter around the base of the boat and. place on upper edge halves or quarters of lemon as a gamisn. Two folded nai)kins may be placed on platter to prevent the boat from slipping, then cover as above. This is a very elegant manner of serving, much more pleasing in appear- ance than the shells. It ma}^ be served merely on a square block without being chipped. A still more elaborate way is to have in- dividual dishes office also ; they can be made in same manner, some using an ordinary window weight, heated, to hollow them out and chipping the outside of the small blocks into eight-sided dishes or any shapes wished. Raw oysters are served with brown bread and butter as above for luncheon, but more frequently with thin slices of toast before soup at dinner.

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