OYSTERS.

Mrs. E. F. Stoddard.To three pints of oysters put three pints of water; when thoroughly cooked, add one pint of cream or milk, the yolks of four eggs, three tablespoonsful of butter, and three of flour.

Mrs. J. J. Patterson.To two half-cans of oysters add three quarts of good milk; let the whole come to a boil. Put into a soup tureen seven crackers rolled fine, salt and pepper to taste, and half pound of butter; when the oysters have cooked, pour the soup over the crackers and serve.

Drain the oysters well and turn them into a steamer over a pot of boiling water; let steam for half an hour, stirring occasionally; season with plenty of butter, pepper and salt.

Mrs. Harvey Conover.Roll crackers very fine, and cover with them the bottom of a baking dish previously buttered; spread a layer of oysters over these crumbs; pepper and salt them, and drop on bits of butter; cover with a layer of crumbs, and thus alternate the layers until the dish is full, having the crumbs cover the top; place in a very hot oven that it may brown nicely. It takes three-quarters of an hour. No liquid is put in the dish, not even the liquor of the oysters, for the butter moistens it sufficiently.

Mrs. J. F. E.Take two half-cans of oysters; look them over carefully to see that there are no pieces of shell among them. Take equal quantities of rolled cracker and bread crumbs; cover the bottom of a well buttered dish with them; then a layer of oysters sprinkled with pepper and salt; add a generous supply of butter; then another layer of crumbs; and so on, mak the top layer crumbs, with bits of butter through it. Pour over one pint of milk or water; bake three-quarters of an hour; cover with a plate; when nearly done, take it off and let them brown.

Mrs. J. A. McMahon.Take a large dish, butter it, and spread a rich paste over the sides and around the edge, but not on the bottom. The oysters should be fresh and as large and fine as possible; drain off part of the liquor from the oysters; put them into a pan, and season them with pepper, salt and spice. Have ready the yolks of three eggs, chopped fine, and grated bread crumbs; pour the oysters with as much of their liquor as you please, into the dish that has the paste in it; strew over them the chopped egg and grated bread; roll out the lid of the pie and put it on, crimping the edges; bake in a quick oven.

Mrs. G. W. R.Line small, deep tins, with puff paste, and bake; when cold, put into each, three or four oysters, and season with pepper, salt, and a little butter; bake about ten minutes. Have ready equal parts of water and butter, and pour over each, as you dish them up.

Drain the oysters well and dry them with a napkin. Have ready a griddle, hot and well buttered; season the oysters, lay them on the griddle, and brown them on both sides; serve them on a hot plate with plenty of butter.

Mrs. D. A. Bradford.One quart of oysters; half pint of milk; two eggs. Open the oysters; strain the liquor into a pan, and add to it half pint of milk and the eggs well beaten; stir in flour enough to make a smooth but rather thin batter; when perfectly free from lumps, put in the oysters. Have some beef drippings or butter made hot in a frying pan; when boiling, drop in the batter, one or more oysters in each spoonful. Brown on both sides and serve in a hot dish.

Mrs. D. W. Stewart.Take large oysters; wash and drain them; lay on a napkin to dry. Have cracker flour well seasoned with salt and cayenne pepper; roll the oysters in the cracker, and fry in hot butter and lard in equal quantities. When there is a large quantity needed it is best to put them, as soon as done, into a tin vessel tightly covered, and place in the heater till all are cooked, as but few can be attended to at a time.

Take a can of the best oysters; pick them over and dry in a napkin; season well with pepper and salt. Have ready the whites of two eggs well beaten, and some fine corn meal. Take one oyster at a time, dip it first into the egg, then the meal, and drop in a deep skillet of boiling lard. Cook a light brown. Serve on a hot dish.

Lewis G. Evans.Fry out three rashers of pickled pork in the pot you make the chowder; add to it three potatoes and two onions, both sliced; cover with water; boil until they are nearly cooked; soak two or three dozen crackers in cold water a few minutes, then put into the pot a half can of best oysters, one quart of milk and the soaked crackers. Boil all together for a few minutes; season with salt, pepper, and butter.
Fish Chowder can be made in the same way by using fresh fish instead of oysters.

One heaping tablespoonful of butter; one even tablespoonful of flour; put in a skillet and stir till a dark brown; pour on the liquor of the oysters; stir till it thickens, then put in oysters and let them get hot. Season with pepper and fine herbs; keep well covered.

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