toast. Sprinkle with salt and pepper, dot with butter, place all the pans in a baking-pan, cover tightly, and bake from ten to fifteen minutes in a brisk oven. Serve in the pans, with a small fringed doily pinned around each one. Small earthen dishes may be used instead of the patty-pans.
PANNED OYSTERS
Cover the bottom of the baking-dish with oysters and a little of the liquor — not enough to float them. Cover tightly and bake from five to ten minutes in a hot oven. Serve on buttered toast, and pour over the hot juice from the pan.
CREAMED OYSTERS
Make the cream sauce according to directions given in the recipe for creamed salmon. When the sauce is thick, add a cupful of oysters, and cook until the edges of the oysters ruffle. Add a teaspoonful of finely minced parsley and serve at once on toast.
CURRIED OYSTERS
Put a tablespoonful of butter into a saucepan, season with salt, pepper, curry powder, and add a tablespoonful of minced onion. When the onion is partially fried, add two tablespoonfuls
