SHELL-FISH

OYSTERS— BEOILED.

Dry large, selected <yysters in a napkin, pepper and salt, and broil on a fine folding wire broiler, turning frequently to keep the juice from wasting. Serve immediately in a hot dish with little pieces of butter on them. Or, pepper a cup of dry bread crumbs; dry one quart of oysters in a napkin, dip each in butter previously peppered, roll well in the crumbs, and broil over a good fire for five to seven minutes. Serve immediately in a hot dish with butter, pepper and salt.

OYSTERS — ESCALLOPED. — Mrs. J. A. Sterreit Chicago.

Have plenty of fine crushed cracker crumbs— either soda or butter crackers ; put a layer in the bottom of a buttered pudding dish ; wet slightly with oyster liquor and milk mixed; next a layer of oysters, alternately till the dish is full. Let the top layer be crumbs. Beat an egg and mix it with a little milk, pour it over the top, cover the dish and bake half an hour; remove the cover a few minutes before taking from the oven to let it brown.

OYSTERS — FRIED.

Drain carefully, remove all bits of shell, and sprinkle with pepper and salt, and set in a cool place for ten or fifteen minutes. Then, if oysters are small, pour them into a pan of crackers rolled fine, add the liquor, mix well, and let stand five minutes, add a little salt and pepper, mould into small cakes with two or three oysters in each, roll in dry crackers until well encrusted, and fry in hot lard and butter, or beef- drippings. Serve hot in a covered dish. Or, if large, roll each, first in cracker dust, then in beaten egg mixed with a

Shell-Fish.

little milk and seasoned with pepper and salt, then again in the cracker dust, and fry in hot lard until a delicate brown, drain, and serve on a hot platter, with cold slaw, chopped pickles, or chow-chow.

Or, dip fine large oysters singly in flour; have some butter and lard hot in a thick-bottomed frying-pan; lay the oysters m, and turn each as soon as browned; when both sides are done take them up and serve. Grated horse-radish or pickles should be served with them.

Or, drain thoroughly, put in a hot frying-pan, turn so as to brown on both sides. They cook in this way in a few moments, and the peculiar flavor of the oyster is well pre- served. Serve on a hot, covered dish, with butter, £>epper, and salt, or add a little cream just before serving, and serve on toast; or take two parts rolled crackers and one part corn meal, mix well, roll the oysters in it, and fry in equal parts butter and lard. Season with salt and pepper.

OYSTER OMELET. 12 oysters if large, double the number if & nail; 6 eggs, 1 cup milk, 1 table-spoonful butter, chopped parsley, salt and pepper. Chop the oysters very fine; beat yolks and whites of eggs separately, as for cake; put three table-spoons butter in spider, let heat well but not to scorch; stir milk into dish with yolks and season ; next put in the chopped oysters, beat well, then add the whites, of eggs beaten lightly, then pour all into hot spider. It will begin to cook at once; take knife and loosen around edge so as to cook all evenly. Turn on hot dish and serve.

OYSTERS— RAW.

Select fine oysters, drain in a colander, pick out all bits of shell, sprinkle well with pepper and salt, and place on ice for half an hour before serving.

OYSTERS— ROASTED,

Lay oysters on half shell aud set in oven with a little butter on them, and pepper and salt sprinkled over ; let bake fif- teen minutes; send to table on shells; set shells in dripping-pan.

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