SMOTHERED OYSTERS
Put a tablespoonful of butter into a saucepan, with a pinch of salt and a dash of paprika. When hissing hot, add two cupfuls of drained oysters. Cover closely and shake the pan to keep the oysters from sticking. Cook five minutes and serve on buttered toast.
OYSTERS À LA GORDON
Bring a cupful of cream to the boil. Add one third of a cupful of dried bread-crumbs, a dash of paprika, a pinch of salt, a grating of nutmeg, and a tablespoonful of butter. Add one cupful of chopped oysters, and cook until very hot.
OYSTERS À LA LONG BRANCH
Drain one pint of oysters. Cook a cupful of finely cut celery in the oyster liquor until transparent, adding water if needed. When the celery is done, add a tablespoonful of butter, the juice of half a lemon, a slight grating of the peel, and a wineglassful of sherry. Bring to the boil, add the oysters, cook until the edges curl and serve on toast.
OYSTERS À LA WALDORF
Put three tablespoonfuls of olive-oil in a saucepan, add a small onion, sliced, and a
