Wash the shells very carefully with a brush. Put them in a wire broiler over glowing coals, the round side of the shell down so as to hold the juice. Cook them quickly, turning once or twice until the shells open. They may also be done in a hot oven. When done, remove the upper half of the shell; season them quickly with salt, pepper, and a tiny bit of butter, and vinegar, if liked, and serve them while they are very hot. The true oyster flavor is delightfully developed by preparing in this way. They may also be served with melted butter, seasoned with salt, pepper, and lemon-juice. OYSTER SOUP See recipe under =Soups=, on page 134. OYSTER STEW 1 Cup of oysters. 1 Cup of rich milk. 2 Saltspoons of salt. A little white pepper. ¼ Teaspoon of butter. Set the milk in a saucepan on the fire to heat. Prepare the oysters by pouring over them a cup of cold water to wash them, from which lift them out with a fork, and search for bits of shell which sometimes adhere when they are opened. Then lay them on a napkin or a piece of clean cloth, to drain off as much as possible of the water. Unless oysters are just taken from the shells, the liquor is not of much value. Just as the milk reaches the boiling-point, put the oysters into an omelet-pan, which has been previously set on the stove to heat, and cook them for a minute, or until they become plump, turning them every ten seconds with a fork. The moment the edges or frills begin to curl, drop them into the milk and remove it immediately from the fire. Now add the seasoning and butter, and the stew is ready to serve--which should be done as soon as possible. Oyster stew may also be made by preparing the oysters as above and then dropping them into boiling-hot milk, which should remain for one or two minutes on the fire before removal. CREAMED OYSTERS Clean a pint of oysters according to the directions in the previous rule. After drying them on a napkin, spread them on a plate and season them with salt, pepper, and a suspicion of cayenne. Make a rich cream sauce with _one pint_ of cream, _one tablespoon_ of butter, and _two tablespoons_ of flour. When the sauce is cooked, roll into it the seasoned oysters, put them in individual scallop-dishes, or a dish such as might be used for scalloped oysters, or any shallow baking-dish that is good enough to serve; then bake them in a hot oven, on the grate, for ten minutes if in small dishes, or for fifteen if in a single large one. This gives time enough for the oysters to become cooked but not hardened. The mixing of the oysters and sauce should be done quickly, so that the sauce may not become cold before they are put into the oven; for if there is much delay, it will take longer to cook them than the time given. This is a good way to cook oysters for the sick, for the sauce made according to the rule for such sauces (page 130) is easily digested, nutritious, and of good flavor. BROILED OYSTERS