onths of May, June, July and August. We have in their
places the salt oyster and the clam.

Oysters may be served on either the deep or flat shell, on a bed
of finely crushed ice with a slice of lemon, Worcestershire sauce,
catsup, horseradish or tabasco sauce. Nice crisp celery and
toasted crackers generally accompany raw oysters. Do not, under any
circumstances, cover the oyster with ice. Oysters may be made into
cocktails or may be frozen.

TO MAKE A COCKTAIL

One-half cup of catsup,
One tablespoon of Worcestershire sauce,
One tablespoon of grated onion,
Two drops of tabasco sauce,
Juice of one-half lemon.

Mix well and use for four oyster cocktails, allowing five small
oysters per person.

FRAPPE OYSTERS

Place oysters in freezer and freeze until soft mush, and then serve
in cocktail or sherbet glasses with garnish of lemon and finely minced
parsley.

Oysters may also be prepared in many ways--stews, pans, broiled,
baked, fried and roasted are among the popular ways of preparing them.

DRY OYSTER PAN

Wash and look over one dozen large oysters to free from bits of shell.
Lay on a cloth to drain. Now place two tablespoons of butter in a
clean saucepan and add the oysters and

One-half teaspoon of celery salt,
One-half teaspoon of paprika.

Bring to a boil, cook for three minules and then turn in a hot dish
and serve at once.

To prepare a wet pan add one-half cupful ol strained oyster juice to
the dry pan.

PAN A LA CROUTON

Prepare a dry pan and then dish on a slice of nicely browned and
buttered toast.

PAN A LA SUISSE

Dip soda crackers in hot water and then place in a hot oven to toast.
Prepare a dry pan, adding

One tablespoon of grated onion,
One tablespoon of finely minced parsley,
Three tablespoons of finely minced celery.

Cook slowly for eight minutes and then dish on the prepared crackers
and garnish with a slice of lemon.

BROILED OYSTERS

Have the oysters opened in the deep shell and then remove the oysters
and wash and carefully look over for bits of shell. Roll in highly
seasoned mayonnaise and then in fine bread crumbs, and return to the
shell. Sprinkle with bits of finely chopped bacon and broil or bake in
a hot broiler or oven for eight minutes. Serve in shell with a garnish
of lemon.

BROILED OYSTERS, VIRGINIA

Heat the griddle very hot and then pat the oysters dry, place on
griddle and let brown slightly; turn on the other side