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Oyster, Prairie

Put a tea-spoonful of vinegar into a wine-glass, carefully slip in the yolk of an egg, add a pinch of salt and a dust of pepper, and it is ready to be swallowed.

OYSTERS (a la Maitre d'Hotel), a Chafing Dish recipe. Wash and drain two dozen oysters. Put them in a chafing-dish with a table-spoonful of butter; stir carefully, and when the edges of the oysters begin to curl add the juice of half a lemon, a table-spoonful of finely-chopped parsley, and salt and pepper. Serve at once on slices of hot buttered toast.