COOKED IN THE SHELLS BROILED FRIED IN THE OVEN STEWS STEWS WITH MILK SALAD - SPICED WITH CHEESE WITH MUSHROOMS WITH POTATOES WITH OTHER THINGS 0 YSTERS-shoiild always - - be fiesh and never used afier being long from the shell. If cooked, they should be just cooked and served instantly, as an overdone oyster or one that is allowed to stand after cooking is tough. If served raw, they should be taken from the shells just before using and be icy cold. COCKTAIL P ACK the bottom of a champagne-glass with shaved ice and lay on it six small oysters. Make a dressing of one tablespoonful of tomato catsup, one of lemonjuice, one of Worcestershire sauce, two dashes of Tabasco, pinch of salt and a teaspoonful of grated horseradish. On the top float a few cubes of crisp white celery. EPICURE H AVE the oysters freshly opened. Scrub and dry the deep shell and lay an oyster in each one without any of their own juice. Sprinkle with salt and put a teaspoonful of mayonnaise on each oyster on that a tiny bit of caviar. Sprinkle the caviar with cayenne. Serve icy cold. IN ICE BLOCK g M AKE a square hollow in a block of ice, using a hot flatiron or . brick. Stand the block on a folded napkin upon a platter, wipe out all the water . from the cavity and decorate the block with smilax. Wash and wipe the oysters season them with salt . and cayenne and lay them in the ice hollow, with thin slices of lemon on top. RELISH 3 M AKE little cups by cutting lemons or small shaddocks in halves crosswise and removing the pulp. Half bury these cups in shaved ice and fill them with small oysters, that have been carefully looked over, and a few bits of the lemon pulp. At the latest moment pour over a dressing made of gratedhorseradish, vinegar, salt and paprika. Cover the top with . stiffly whipped cream. IN SHELLS 1 811 s C c A BALTIMORE 3 S CRUB the shells well with a brush and cold water arrange them in a baking-pan, without opening, rounded side of the shell down, and put in a hot oven. As soon as the shells open, take them from the oven, remove the top, shells carefully and turn the oysters out on small squares of toasted bread that have been dipped in cream and lightly seasoned with salt and pepper. Have ready a little melted butter mixed with lemonjuice and seasoned with cayenne put a few drops of this on each oyster. BOILED IN THE SHELL W ASH and scrub the shells of unopened oysters and pack them one by one, the deep side down, in a wire-basket plunge them in boiling water and cook until the shells open. Have ready hot melted butter, seasoned with paprika, lemon-juice and a little salt. Remove the oysters, wipe the shells dry lift the upper shell and put a half-teaspoonful of the hot butter sauce on each oyster. Serve with the shells arranged on a folded napkin laid on a hot plate. HOT HALF-SHELLS 0 PEN large fresh oysters clean the deep shells, arrange on a baking-pan and set them in the oven until very hot. Lift out the pan and put in each halfshell a teaspoonful of hot butter, a dust of cayenne and a raw oyster. Return the pan to the oven, turn the, oysters over once in the butter and serve in the shells the moment the gills are crinkled, Serve with them thin brown-bread-and-butter sandwiches. RARE ROAST 3 P LACE the unopened oysters in their shells, with the deep side down, upon clear live coals and cook until the shells open. Take up quickly, remove the upper shells and season each oystergenerously with salt, pepper and butter. Serve at once in the shells arranged on a folded napkin. Pass with them crisp hot squares of buttered toast. REMOLINO HACIENDA W ASH and clean the shells of the unopened oysters after opening leave them in the lower deep half-shell. Pile them in a large, shallow pan and place the pan in a hot oven and cook till the