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A concise cooking pamphlet offering fifteen oyster recipes, each presented with precise ingredient amounts and step-by-step techniques for methods such as curried, sautéed, boiled, Newburg-style, keebobbed, pan-baked tarts, creamed preparations, and bisque. Practical advice on draining, handling, seasoning, and timing recurs throughout, with brief directions for stovetop, broiling, and oven cooking and occasional serving suggestions. The collection emphasizes simple sauces and clear procedures, functioning as a compact, instructional reference for preparing oysters in a variety of presentations.
Drain twenty-five oysters free from all liquor. The oysters should be good-sized and fat. In the bottom of an individual baking dish put one square of nicely toasted bread. On top of this arrange about six oysters; sprinkle over them a quarter teaspoonful of salt and a dash of pepper, and then pour over four tablespoonfuls of cream. Stand these dishes in a baking pan, then run into a hot oven for about ten minutes. Serve at once in the dishes in which they were cooked.