The Toronto Cook Book

Select large oysters and wash their shells thoroughly Place the oysters in a baking pan in a very hot oven, bake until the shells open, remove the upper shells, add a little butter, salt and pepper to each oyster, and serve in the under shells. Oysters It should always be remembered that oysters are only used in the months that contain the letter "r". Oyster Soup Two quarts fresh oysters, one gallon milk, half a pound butter, one pound rolled soda biscuits, pepper and salt. Drain the liquor from the oysters, put the milk and butter into a vessel and heat gradually. When warm stir in the liquor; do this very gradually to prevent the milk curdling; then the rolled biscuits. Let it come to a boil, then add the oysters. In four or five minutes, or when the edges of the oysters become curled, season and serve. Oyster Stew Take one pint of oysters and one pint of milk, one tablespoon of butter, salt and pepper to taste; put the milk on in a double-boiler; place oysters in a colander and throw over them one cup of water; after draining a few minutes take oysters and lay on plate; strain the oyster liquor which has drained from the oysters; put on to boil, removing the scum and when clear put in oysters, let them simmer, but not boil, until they begin to grow plump, and the edges to curl or separate. Strain the liquor into the milk; then put the oysters into the milk and serve. Oyster Fritters Drain oysters thoroughly. Chop fine, season with salt and pepper; make a batter of eggs, milk and flour, stir the chopped oysters into this and fry in hot lard. Oysters Fried Oysters Wash the oysters, drain, sprinkle with pepper and salt, and let stand for a while. Roll first in crumbs, then dip in egg batter mixed with one tablespoon of milk; roll in crumbs again and fry in smoking hot lard. Lay on brown paper, as this takes grease from the oysters; serve with cold slaw or sliced pickles. Broiled Oysters Pick over and drain large oysters; dip in melted butter and fine cracker crumbs; season with salt and pepper. Butter gridiron (one used for broiling steak, commonly called a broiler) ; put oysters on closely and broil till the juice flows. Batter for Oysters Yolks of two eggs, well beaten; add half a cup of milk and a little salt, one cup of flour, or enough to make it almost a drop batter. When ready to use, add the whites of the eggs, beaten very sitff. If for clams, add lemon juice or vinegar to taste. This batter will keep for a week. Oysters de Strand Put one dozen oysters into a saucepan, one teaspoon of butter, one and one-half teaspoon lemon juice, salt and pepper to taste. Cook slowly until plump, then add five chopped mushrooms. Beat the yolks of three eggs into a little cream (about one half cup), add to the oysters; only heat one minute. Serve very hot. Oysters N.Y. Style Drain twenty-five oysters, put into a saucepan and bring to a boil. When cool, drain again, then add two dessertspoons of butter, put on and let boil, then add rolled bread-crumbs to thicken. Put this into a patty shell, then lay on each two oysters, dust a little cayenne and salt to taste, then a layer of crumbs and a little butter. Brown in oven and serve hot at once. Oyster Bisque