Chafing dish possibilities

Clean one pint oysters, reserve liquor, heat to boiling point, and strain through double thickness of cheese-cloth. Add oysters to liquor, and cook until plump, then remove with a skimmer. Add enough cream to liquor to make one cup. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually the liquid. Add one-fourth teaspoon salt, a few grains cayenne, one teaspoon finely chopped parsley, the oysters, and one egg slightly beaten. Serve on toast. Creamed Oysters Clean one pint oysters, and cook until plump. Drain, strain the liquor, and add enough milk to make one and one-half cups. Melt three tablespoons butter, add five tablespoons flour, and pour on gradually the liquid. Season with one-half teaspoon salt, and one-eighth teaspoon each pepper and celery salt. Add the oysters, and as soon as heated pour over slices of toast, Oysters Celeried Oysters Prepare same as Creamed Oysters, and after pouring oysters over toast, sprinkle with finely chopped celery. Oysters in Brown Sauce Clean one pint oysters and cook until plump ; drain, and strain the liquor. Melt one-fourth cup butter, and stir until well browned, add onefourth cup flour, and stir until flour is browned. Pour on gradually one cup oyster liquor and one-half cup milk. Season with one-half teaspoon salt, one-eighth teaspoon pepper, and one teaspoon anchovy essence. Serve on toast or zephyrettes. Sauté of Oysters Clean one pint oysters and cook until plump ; drain thoroughly and sprinkle with salt and pepper. Lift each oyster separately, and dip in cracker crumbs. Put three tablespoons butter in blazer, add oysters, brown on one side, turn and brown other side. Serve with horse-radish mustard, which may be bought put up in small jars, of first-class grocers. Oyster Stew Clean and drain one pint oysters, reserving liquor. Heat liquor to boiling point, add oysters Chafing Dish Possibilities and cook until plump, care being taken that they are not overdone. Remove oysters with a skimmer, strain liquor a second time, and add to oysters. Scald one pint milk, add oysters with liquor, two tablespoons butter, one teaspoon salt, and a few grains pepper. Serve with oyster crackers, or small pieces of bread, thoroughly toasted. To many the flavor is much improved by cooking with milk a small slice of onion and a stalk of celery broken in pieces; both to be removed as soon as milk is scalded. Oysters à la Thorndike Clean and drain one pint oysters. Melt three tablespoons butter, add oysters, and cook until plump; then add one-half teaspoon salt, oneeighth tea-spoon paprika, a slight grating nutmeg, one-fourth cup cream, and yolks of two eggs. Cook until slightly thickened, and serve on zephyrettes. Devilled Oysters, I. Clean one pint oysters, drain, and cook until plump. Remove tough muscles from oysters and reserve oyster liquor. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually the oyster liquor with enough water to make one cup liquid. Season with one- Oysters half teaspoon salt, one-fourth teaspoon mustard, a few grains cayenne, and one teaspoon lemon juice. As soon as oysters are heated, add the yolk of one egg and one teaspoon finely chopped parsley. Devilled Oysters, II.