Wash shell-oysters perfectly clean, place in a small willow basket, drop in a kettle of boiling water, and when shells open, lift basket, and serve oysters on the half shell.
Dry large, selected oysters 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.
String a hair-pin shaped wire, first with an oyster, then with a thin slice of pork, and so on until the wire is filled; fasten ends of wire into a long wooden handle, and broil before the fire. Serve, with the pork, if you like, seasoning slightly with pepper.
Select large shells, clean with a brush, open, saving juice; put oysters in boiling water for a few minutes, remove and place eaeh oyster in a half-shell, with juice; place on a gridiron over a brisk fire, and when they begin to boil, season with butter, salt and pepper (some add a drop of lemon juice.) Serve on the half-shell.
Put the liquor drained from a quart of oysters into a sauce-pan, add a half-cup of butter, two table-spoons flour, and one of curry powder, well mixed; let boil, add oysters, and a little salt; boil up once and serve.
Cut off head, put on to boil with shell on; when done enough, remove under shell, and pick terrapin in pieces. Clean top shell well; add a few crackers, onions, parsley, allspice, salt, pepper, butter, and wine; return to shell, garnish with sliced lemon, and bake. Add Cayenne pepper, if liked, in seasoning. Terrapin or turtle steaks are fine smothered in an egg batter before frying. - Mrs. J. C. Owens, Charleston, South Carolina.
Take a slice of raw ham (corned and not smoked), soak in boiling water for half an hour, cut in very small slices and put in a sauce-pan with two-thirds pint of veal or chicken broth well strained, the liquor from one quart oysters, one small onion minced very fine, a little chopped parsley, sweet marjoram and pepper. Let these simmer twenty minutes, boiling rapidly for two or three minutes. Then skim well and add one scant table-spoon of corn starch mixed smoothly in one-third cup of milk, stir constantly, and when it boils add the oysters and one ounce of butter; just let it come to a boil, remove oysters to a deeper dish, then beat one-egg and add to it gradually some of the hot broth, and when cooked stir it into the pan; season with salt and pour all over the oysters.
When placed upon the table some squeeze the juice of a lemon over it.
Drain off liquor, boil, skim, and to a cupful add a cup of milk, two or three eggs, salt and pepper, and flour enough to make a rather thick batter. Have hot lard or beef drippings ready in a kettle, drop the batter into it with a large spoon, taking up one oyster for each spoonful. The oyster must be large and plump.
Add to a half cup of cream six eggs beaten very light, season with pepper and salt, and pour into a frying-pan with a table-spoon of butter; drop in a dozen large oysters cut in halves, or chopped fine with parsley, and fry until a light brown. Double it over, and serve immediately. - Mrs. T. B. Johnson, Tuscumbia.
Cut stale bread in thin slices, then round them, removing all crust. Make them to fit patty-pans; toast them, butter, and place in pans. Moisten with three or four tea-spoons of oyster liquor; then place on the toast a layer of oysters, sprinkle with pepper, and put on top a small piece of butter; place pans in a baking pan and put in oven, covering with a tin lid, or if not large enough, another pan to keep in the steam and flavor; have a quick oven, and when cooked seven or eight minutes, until "ruffled," remove cover and sprinkle with salt; replace cover and cook one minute longer. Serve in the patty-pans. This is delicious.
To every quart of liquor add a tea-spoon of black pepper, a pod of red pepper broken in bits, two blades of mace, a tea-spoon salt, two dozen cloves, and half a pint of best vinegar, add the oysters and simmer gently for a few minutes, take out and put in small jars; then boil the pickle, skim it, and pour over them. Keep them in a dark, cool place, and when a jar is opened, use up its contents as quickly as possible. Oysters pickled thus will keep good four or five weeks.
Cut a round piece, say six inches across, from the top of a well-baked round loaf of bread, remove the inside from the loaf, leaving crust half an inch thick; make a rich oyster stew, and put in the loaf first a layer of it, then of bread-crumbs, then oysters, and so on; place cover over the top, glaze the loaf with the beaten yolk of an egg, and place in oven for a few moments. Serve very hot
Lay some oysters in the shell in some air-tight vessel, placing the upper shell downward so the liquor will not run out when they open. Set them over a pot of boiling water (where they will get the steam), and boil hard for twenty minutes; if the oysters are open they are done; if not, steam till they do open. Serve at once and eat hot, with salt and a bit of butter. Or, wash and drain one quart select oysters, put in pan and place in steamer over boiling water, cover and steam till oysters are plump with edges ruffled; place in heated dish with butter, pepper and salt, and serve.
Make a wall one and one-half inches high and three-quarters wide of one quart nicely mashed and seasoned potatoes, just inside raised edge of platter, glaze it by covering with beaten egg and placing in oven for a few minutes. Place the liquor from one quart oysters in porcelain kettle, let boil, skim well, then add oysters seasoned with salt, boil up once, skim out oysters (milk or water can be added to the liquor, then seasoned with butter and pepper, and served as soup), and add them to a cream dressing made by putting a tea-cup rich cream, butter size of half an egg, and a little pepper and teaspoon salt in a pan placed within a vessel of boiling water; when hot add two ounces of flour mixed smooth in some cream or milk, and let cook till thickened, then place oysters and dressing within the potato and serve immediately.