Steamed Oysters and on Toast

Wash very carefully some medium sized unopened oysters: lay them on a wire grater provided with a handle so that they can easily be removed when done; set this grater into a steamer, cover it as hermetically as possible, and when the oysters are opened, lift them out, take off the flat shell, and serve them in the deep ones. Each guest seasons his oysters according to his individual taste, with salt, black or red pepper or tomato catsup. Serve some melted butter separately.

Steamed Oysters on Toast.—They must be steamed as for the above; open and put them into a sautoire with their own juice; season with salt, pepper and add a little fine butter, and serve them in a deep dish over slices of toasted bread.