Oysters may be found in almost all parts of the civilized world, each locality having its own special species.

It is a universal custom to omit the oyster from the bill of fare during the months of May, June, July and August.  We have in their places the salt oyster and the clam.

Oysters may be served on either the deep or flat shell, on a bed of finely crushed ice with a slice of lemon, Worcestershire sauce, catsup, horseradish or tabasco sauce.  Nice crisp celery and toasted crackers generally accompany raw oysters.  Do not, under any circumstances, cover the oyster with ice.  Oysters may be made into cocktails or may be frozen.

TO MAKE A COCKTAIL

  One-half cup of catsup,
  One tablespoon of Worcestershire sauce,
  One tablespoon of grated onion,
  Two drops of tabasco sauce,
  Juice of one-half lemon.

Mix well and use for four oyster cocktails, allowing five small oysters per person.

FRAPPE OYSTERS

Place oysters in freezer and freeze until soft mush, and then serve in cocktail or sherbet glasses with garnish of lemon and finely minced parsley.

Oysters may also be prepared in many ways—­stews, pans, broiled, baked, fried and roasted are among the popular ways of preparing them.

DRY OYSTER PAN

Wash and look over one dozen large oysters to free from bits of shell.  Lay on a cloth to drain.  Now place two tablespoons of butter in a clean saucepan and add the oysters and

  One-half teaspoon of celery salt,
  One-half teaspoon of paprika.

Bring to a boil, cook for three minules and then turn in a hot dish and serve at once.

To prepare a wet pan add one-half cupful ol strained oyster juice to the dry pan.

PAN A LA CROUTON

Prepare a dry pan and then dish on a slice of nicely browned and buttered toast.

PAN A LA SUISSE

Dip soda crackers in hot water and then place in a hot oven to toast.  Prepare a dry pan, adding

  One tablespoon of grated onion,
  One tablespoon of finely minced parsley,
  Three tablespoons of finely minced celery.

Cook slowly for eight minutes and then dish on the prepared crackers and garnish with a slice of lemon.

BROILED OYSTERS

Have the oysters opened in the deep shell and then remove the oysters and wash and carefully look over for bits of shell.  Roll in highly seasoned mayonnaise and then in fine bread crumbs, and return to the shell.  Sprinkle with bits of finely chopped bacon and broil or bake in a hot broiler or oven for eight minutes.  Serve in shell with a garnish of lemon.