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Oysters Roasted

Select large oysters in the shell, and put them with the rounded side down upon a gridiron over a sharp fire. They will roast in a few minutes. Serve in the shell, with coffee, bread, butter, and pickled cauliflower. OYSTERS SAUTÉ.

Take as many oysters as you desire using; chop fine; to each dozen add one tablespoonful of butter, two of fine cracker dust, salt and pepper to taste; let them be well drained; season and roll in the dust. Have the butter very hot, filling the bottom of the frying pan; fry the oysters a pretty brown, but do not let them burn. Serve on hot toast.