The royal baker and pastry cook : $b A manual of practical cookery

until shells open. Always place them round shell down to retain juice. Serve melted butter and vinegar or lemons with them. =Panned Oysters.=—Pick over the opened oysters to remove bits of shell. Wash quickly in cold water and drain on sieve. Put into saucepan with 1 tablespoon butter for 25 oysters and a dash of salt and pepper. Cover and shake over a hot fire until edges ruffle and oysters are plump. May be served on toast. =Stewed Oysters.=—Pick over and wash 1 quart oysters. Scald 1 pint milk. Strain, boil, and skim oyster liquor; when clear add oysters. Cook till oysters are plump and well ruffled; take from fire, add hot milk, salt, and pepper. If desired thicker, rub together 1 tablespoon each of butter and flour; add to milk and stir until smooth. This may be varied by addition of a little chopped celery or onion. =Creamed Oysters.=—Prepare 1 cup thick cream sauce (see Sauces). Pan 1 pint cleaned oysters; drain and add to sauce. Season with salt, pepper, pinch of mace, and few drops lemon juice. =Scalloped Oysters.=—Pick, wash, and drain 1 solid quart oysters. Put in layers in baking-dish, alternating with dry bread or cracker crumbs and seasoning. When dish is filled add strained oyster liquor and sufficient milk to moisten. Cover with crumbs, add 1 tablespoon butter in bits, and bake ½ hour in hot oven. =Broiled Oysters.=—Pick, wash, and drain large oysters. Dip each in melted butter, roll in fine crumbs, and broil in fine wire broiler over a clear, hot fire. Serve on toast with sliced lemons. =Pickled Oysters.=—2 gallons large oysters, drain and rinse them; put 1 pint oyster juice in 1 quart vinegar over fire; scald and skim until clear; add 1 tablespoon whole pepper, 1 tablespoon cloves, 1 tablespoon mace, 1 even tablespoon salt; scald a minute, then throw in oysters; let them just come to a boil. The oysters should be pickled day before being wanted, as they grow tough after standing a few days in vinegar. =Oyster Pâtés.=—1 quart oysters, minced fine with a sharp knife; 1 cup