Page:Everyday Luncheons.djvu/58

48 

Open and drain the required number of oysters. Place in a steamer over boiling water, cover closely, and steam ten minutes. Serve in the shells with melted butter.

 

Bring two cupfuls of oysters to the boil in their own liquor. Scald four cupfuls of milk, season with salt and pepper, and thicken with butter and flour, or with two tablespoonfuls of cracker crumbs. When the edges of the oysters curl, pour them into the milk, let boil up once, and serve immediately.

 

Make as above, using water instead of milk. Season with butter, pepper, and salt, and a grating of mace or nutmeg.

 

Boil oysters for five minutes in their own liquor. Season with salt, white pepper, and butter, and serve on buttered toast.

Drain a quart of oysters and put the liquor on to boil. Make a paste of the yolks of three 