If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces.

Fish should be flaked when hot, and meats cut into dice when cold.
=Devilled Dishes.= Season any of the creamed dishes highly with cayenne, onion juice, mustard, and Worcestershire or other sauce.
=Scrambled Eggs with Oysters.= Cream together two tablespoonfuls of butter and one tablespoonful of anchovy paste.

Melt in the blazer, then add half a dozen eggs, beaten slightly with one-fourth a teaspoonful of salt and a dash of paprica.
Stir and cook, and, when beginning to thicken, add half a pint of oysters, parboiled, "bearded," and cut fine.

When scrambled, serve on sippets of toast, lightly spread with anchovy paste.
=Panned Oysters.= With a fork pressed into a butter ball, rub over the bottom of the hot blazer.

Then cover the surface with small rounds of toast, and put one or two uncooked oysters on each round; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster.