Baked Oysters And Macaroni

Break quarter of a pound of macaroni into small pieces and boil in plenty of salt ed water for twenty-five minutes or until tender; drain. Scald one pint of oysters in their own liquor and drain. Grease a baking dish; put in a layer of macaroni, then a layer of oysters, and season with salt and pepper; continue until all are used, having the last layer macaroni. Pour over this one cup of cream sauce and sprinkle over the top one-third cup of stale bread crumbs into which has been rubbed two tablespoonfuls of melted butter, and bake in a quick oven for about twenty minutes.

Fried Oysters

Select large oysters, drain them and wash thoroughly, drain again and wipe perfectly dry with soft linen cloth, sprinkle lightly with salt, roll in bread crumbs, cover with egg and cover again with bread crumbs. Place three at a time in a frying basket; immerse in hot fat and fry until a nice brown; drain on paper and serve at once.

Stewed Oysters

One pint of oysters, one and one-half cups of milk, one rounding tablespoonful each of butter and flour, add salt and cayenne to taste. Drain the oysters, saving the liquor, wash thoroughly and drain again. Put the milk over the fire in a double boiler, rub the butter and flour together, add them to the scalded milk and stir until it thickens. Put the oyster liquor over the fire, when it reaches boiling point, remove the scum carefully and add the oysters, put them over a hot fire, watch carefully and stir occasionally. When the edges curl, turn at once into the cream sauce, add the salt and cayenne and serve.

Pigs In Blankets

Drain any number of oysters required and throw them into cold water for a moment, then drain again. Wipe each oyster carefully on a soft linen cloth, slice some bacon as thin as possible, allowing a slice for each oyster. Place a slice of bacon on the palm of the hand, put an oyster on it and fold the bacon in such a way that the ends come together; then run an ordinary wooden toothpick through both the bacon and oyster. Place a few at a time in a hot skillet, brown first on one side and then on the other. Serve hot.

Oysters Au Gratin

Drain 25 oysters, put into a saucepan two level tablespoonfuls of butter, stir over the fire; add two level tablespoonfuls of flour and rub together until smooth; add to this one cup of milk and stir until it bubbles; add half a teaspoonful of salt and a speck of cayenne, grease some escalop shells lightly with butter, place three or four oysters in each, cover with cream sauce, then sprinkle with fine dried bread crumbs which have been moistened with some melted butter. Place in a quick oven until a delicate brown and serve at once.

Panned Oysters

Have ready four slices of hot, buttered toast, and two cups (solid) of oysters, which have been carefully washed and drained. Make the blazer very hot, pour in one-half the oysters, stir gently until the edges curl, add one level tablespoon of butter, one-fourth teaspoon of salt and paprika to taste. Serve on one-half the toast. Repeat, using the other cup of oysters and two slices of toast.