was a bold man that first ate an
oyster.--_Swift._

=Oysters.=

Put into the blazer twenty-five to fifty choice oysters. As soon as they
are hot and look plump, add salt, pepper and butter. Serve on buttered
toast or crackers. Add two tablespoonfuls of cream or half a
tablespoonful of lemon juice before serving, if desired.

=Oysters, No. 2.=

INGREDIENTS.

1 pint of solid oysters.
4 tablespoonfuls of butter.
1 tablespoonful of lemon juice.
1 scant teaspoonful of salt.
A few grains of cayenne.
Beaten yolks of 2 eggs.

_Method._--Put the oysters into the blazer. When they look plump and the
edges curl, put the blazer into the hot-water pan and add the
seasonings. Add a few spoonfuls of the liquor from the pan to the yolks
of the eggs, and, after mixing well, pour into the chafing-dish. Stir
constantly until the liquor thickens, then serve on thin slices of
buttered toast or on thin crackers.

=Oysters a la D'Uxelles.=

INGREDIENTS.

1 pint of parboiled and drained oysters.
1 pint of oyster liquor or chicken stock.
4 tablespoonfuls of butter.
4 tablespoonfuls of chopped mushrooms.
4 tablespoonfuls of flour.
A few drops of onion juice.
A few grains of cayenne.
1 teaspoonful of salt.
1 teaspoonful of lemon juice.
Yolks of 2 eggs.

_Method._--Let the oysters be parboiled and drained beforehand. (To
parboil, heat quickly to the boiling-point in their own liquor.) Melt
the butter in the blazer, add the flour, salt and pepper, and cook till
frothy; add the oyster liquor or chicken stock and cook until the
boiling-point is reached. Now add the oysters, and, as soon as they are
heated thoroughly, put the blazer into the bath and add the beaten
yolks, the onion and lemon juice and the mushrooms. As soon as the eggs
thicken the sauce a little, serve on toast or crackers. If uncooked
mushrooms are used, cook them in the butter two or three minutes before
the flour and seasonings are added.

=Curried Oysters.=

INGREDIENTS.

1 pint of oysters (parboiled and drained).
1/2 a cup of cream.
2 tablespoonfuls of butter.
1 tablespoonful of flour.
1/2 a cup of oyster liquor.
1/2 a teaspoonful of curry powder.
1/2 a teaspoonful of chopped onion.
1 teaspoonful of