Serve, when the butter has melted, with slices of lemon.
=Panned Oysters with Maitre d'Hotel Butter.= Cook as before.

Have ready two tablespoonfuls of butter beaten to a cream; add a few grains of salt and paprica, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon.

Spread upon the oysters before serving.
=Oyster Cromeskies.= Scald the oysters in their own liquor over a quick fire.

When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick).

Saute in the blazer, heated very hot.