Barbecued Oysters

Drain a dozen large oysters, dust them over with pepper and cut an equal number of thin slices of bacon of about the same size. First put a slice of bacon and then an oyster and bacon and so on, alternating, on an iron skewer, taking care not to crowd them, and roast in a very hot oven until the bacon begins to crisp. Serve hot in a covered dish.

Panned Oysters

Select large, fat oysters, split and toast round crackers, and spread in the bottom of a pan; drain the liquor from the oysters, put in a saucepan and set on the stove to boil; skim, and season with pepper, salt and a little butter; moisten the toasted crackers with hot liquor, and lay the oysters over; spread with bits of butter and set in a hot oven for 15 minutes.

Scalloped Oysters

Butter a baking-dish; fill it with alternate layers of rolled crackers and oysters; over each layer of oysters spread bits of butter and dash pepper - not salt, as it will shrivel them. Heat the liquor of the oysters, add to it 1 teacupful of cream, season to taste and pour over the oysters. Set in a moderate oven and bake nearly an hour.

Oyster Sausages

One doz. large oysters, 1/2 lb. rump steak, a little seasoning of herbs, pepper and salt.

Chop all fine, and roll them into the form of sausages.

Angels On Horseback-Oysters, Bacon

Trim the beards from as many oysters as may be required, wrap each in a very thin shaving of fat, streaky bacon (cold boiled bacon is the best); run them one after the other onto a silver skewer, and hold them over a toast in front of a clear fire until the bacon is slightly crisp; serve on the toast immediately.

Oysters (Roast)

Take a dozen large oysters, wash them clean and place them on the coals of a bright fire. As soon as the shells open, pour the juice into a hot soup-plate, remove the oysters from the shells with a knife, put them in the plate with a lump of butter and serve while hot. Oysters treated in this manner retain more of their flavor and are easier digested than when cooked in any other way.

Oyster Patties

Make a rich paste, roll it out 1/2 in. thick, then turn a teacup down on the paste, and, with the point of a sharp pen-knife, mark the paste lightly round the edge of the cup. Then with the point of the knife make a circle about 1/2 in. from the edge; cut this circle half way through. Place them on tins, and bake in a quick oven. Remove the center, and fill with oysters seasoned and warmed over the fire.