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Some Kitchen Kinks: Oysters

Broiled Oysters. Choose the largest oysters possible, pour a little water over them, and rinse in the liquor before lifting out; then drain in a napkin till dry. Dip into melted butter, then into cracker crumbs which have been seasoned with pepper and salt, and lay them between the wires of an oyster broiler. Move gently over a clear, hot fire until the juice begins to run out. Lay them on toast and serve hot.

Creamed Oysters.-- pint of oysters; 1 tablespoonful of butter; 1½ tablespoonfuls of cornstarch; pepper and salt; 1 cupful of thin cream.