The original meaning of breading has nearly been forgotten, so much better for most purposes is the meal of crushed and sifted crackers than grated dry bread. But the smallness of the demand for breaded oysters broiled - a way that over the water is considered most delicate - is proof that cracker-meal is not the thing for it.

Oysters breaded in cracker-meal, then broiled, unless they are deluged with butter, are more like discolored pieces of buckskin than anything eatable.

Grate a stale loaf of bread or else mince the thin slices extremely fine with a knife. Shake the oysters about in a little beaten egg, dip them in the bread crumbs and gently press a coating on both sides. It is better to let them lie in the crumbs awhile if there is time.

Brush the wire oyster broiler with a brush dipped in butter,place the oysters, shut down the other side and as soon as the egg is set with the heat of the bright coals baste the oysters on both sides with the same brush in butter. Get a toast-brown on both sides without cooking the oysters too much. Serve on a dish the same as tried oysters, with a piece of lemon.

Cost of material - oysters 12, bread 1, egg 2, butter 3, table extras 4: 22 cents.

Note. - Where silver-plated griddles and silver wire troilers are used it is practicable to dispense with the butter basting altogether, and prevent sticking by rubbing the bars with chalk. Some of the greatest restaurants of the two continents have had a sort of specialty in this line, and probably proved not only the desirableness but the real economy of the mode.