Stewed Oysters
Drain a quart of oysters and put the liquor on the stove with a half teacup boiling water, a little salt and pepper and let boil up once. Then add the oysters, a piece of butter size of an egg, a half pint of boiling milk and let it come to a boil. Serve while hot and if too thin add a little flour for thickening. Serve cold slaw and crackers with this dish.
OYSTERS SAUTÉED-Drain the oysters well, season with salt and pepper and roll them in fine bread, or cracker crumbs. Place clear fat in a frying-pan and when it becomes very hot drop in enough oysters to cover the bottom of the pan. When one side is browned, turn the oysters carefully to brown the other side. The iron pan-cake griddle is often used for this purpose, as in this way many oysters may be cooked at one time. Serve very hot on toast.