OYSTER SUPPERS.—It is customary at oyster suppers to have a great portion of the oysters roasted in the shell and brought in on large dishes "hot and hot." Near every two chairs should be placed a small bucket to receive the shells. An oyster knife, and a clean coarse towel must be laid beside every plate, for the purpose of opening the oysters; an office that is usually performed by the gentlemen. The oysters should all be of the largest and best kind. Besides those that are roasted, there should be other dishes of them, fried, stewed, and pickled. Also, oysters in pies or patties;—cold-slaw; beets; pickles; and celery; bread in the form of rolls; and butter made up into handsome basket or pine-apple shapes. Ale and porter are frequently introduced at oyster suppers.
