Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

the steamer. Cover closely, and set over water at a hard boil. In twenty-five minutes lift the steamer from the fire. If the shells gape, the oysters are done. Pry off the lower shell, put a bit of butter on each, and send _at once_ to table. Pass salt and pepper and sliced lemon with them. They are delicious if eaten piping hot, preserving the flavor far better than stewed or panned oysters can hold it. Panned oysters Fit rounds of buttered toast into the bottom of pâté pans; lay on these as many oysters as the pans will hold, season with salt and pepper, lay a dot of butter upon each panful and set in your covered roaster to cook in a quick oven about ten minutes, or until the oysters “ruffle.” Serve in the pans. An appetizing luncheon or supper dish. Creamed panned oysters Cook as in last recipe, and when the oysters are done add to each pan a large teaspoonful of cream heated to scalding, putting in a tiny pinch of soda to prevent curdling. Instead of the cream you may make a dish of Deviled panned oysters When ready for the table add to each pan a dozen drops of Tabasco sauce, stirred into a saltspoonful of French mustard and the same quantity of lemon juice. Beat together, stir lightly into the oysters with a fork, heat one minute and serve. Curried oysters Into two tablespoonfuls of white roux stir a few drops of onion juice and a teaspoonful of curry powder. Add a cupful of scalding oyster liquor, and, when well incorporated, pour over broiled or fried oysters laid upon toast in a chafing-dish. Rice croquettes are nice served with this dish. Oyster pie or pâtés Make pastry shells or a pie shell of puff paste, bake, and when cold, fill with a filling made thus: Cook together a tablespoonful, each, of butter and flour; pour on them a cup of cream and a gill of oyster liquor and stir to a smooth sauce. Drop in the oysters and cook, stirring steadily until the