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1
Boil
large
oysters
in their liquor; season with salt, pepper and curry-powder.
2
Use
large
oysters
,
and look them over carefully for bits of shell.
3
Make oyster fritters the same way, using fine
large
oysters
in place of apples.
4
Wash and look over one dozen
large
oysters
to free from bits of shell.
5
Take fifty fine
large
oysters
,
and mince them raw.
6
Drain
large
oysters
;
sprinkle with salt and pepper.
7
Six
large
oysters
are usually allowed each person.
8
Season
large
oysters
with salt and pepper.
9
Allow four
large
oysters
for each service.
10
Select
large
oysters
;
drain; put on a plate; place in the steamer over a kettle of boiling water.
11
These
large
oysters
eat best fried, having hardly any saltness, but in other respects are large and delicate.
12
Take two quarts of
large
oysters
.
13
One pint
large
oysters
,
one-half cup flour, one-half cup milk, one-half teaspoonful salt, one-half cup fresh tomato catsup.
14
You can also put
large
oysters
on the skewers with pieces of bacon, and cook in the same way.
15
Take nine
large
oysters
out of the shell; wash, dry and roast over a charcoal fire, on a broiler.
16
Take twenty-five
large
oysters
,
put them in a saucepan over a moderate fire, and cook slowly until the gills are curled.
large
oysters
large
oyster