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Oysters

Oysters should be kept in a cold place and thoroughly washed before they are opened. They should be opened on the deep shell, so as to better preserve the liquor, then placed on finely chopped ice for a short time--too long destroys their flavour. While they should be kept as cold as possible, they should never be allowed to freeze, therefore they must only be opened shortly before they are needed; for once frozen they quickly turn sour. The proper way to open them is to place the deep shell in the palm of the left hand and break them on one side. The Boston stabbing knife is preferable for this, but if there be none handy use a small block that the oysters can fit into and stab it on the edge; or even a chopping block and chopping knife may be employed in case of necessity.

Serve six oysters for each person, if small; if medium five; nicely arranged on oyster plates with quarters of sound lemon.