Oyster Cakes For Breakfast

One can oysters, four medium-sized potatoes, butter the size of an egg, two soda, or six small crackers, salt, pepper. Take the oysters from the liquor and chop fine; boil and mash the potatoes, moisten with part of the liquor, and butter, salt and pepper, and part of crackers; mix all together and make into little cakes; roll each one in cracker crumbs, and fry in plenty of hot fat.

Oyster Fricassee

One quart of oysters, drain off the juice and strain it; make a pint of the liquid by adding water or milk; add one tablespoonful of butter, one of flour, little pepper, salt and mace, boil all together, then put in the oysrers and cook very little; have ready three eggs, well beaten, one tablespoon lemon juice and one tablespoon chopped parsley, and turn on to the oysters when removed from the fire; serve on slices of toast.

Creamed Oysters

One generous tablespoon of flour, one pint cream, one piece of onion size of a dime, one very small piece of mace, one pint of oysters, salt, and pepper to taste. Let the cream come to a boil with onion and mace; mix flour with a little cold milk, stir into the boiling cream, cook eight minutes. Let the oysters come to a boil in their own liquor, drain and add them to the cream, having first skimmed out the onion and mace. Season to taste and serve on toast.

Scalloped Oysters

Butter a baking-dish, put a layer of cracker crumbs or rolled cracker in the bottom, then a layer of oyerers well seasoned with pepper and salt, with pieces of butter, another layer of crumbs and so on till the dish is filled, putting on each layer of crumbs, oyster, liquor and milk. The top layer should be of crumbs with abundance of butter and milk. Some prefer bread crumbs as they are more moist.

Fried Oysters

Drain large oysters through a sieve; beat two eggs; have ready grated bread crumbs; sprinkle salt and a little pepper over the oysters; dip each one in the egg and cover with bread crumbs; put equal portions of lard and butter in a hot frying-pan, when boiling hot lay in oysters carefully; give close attention to prevent burning or too much cooking. Serve hot.

Fried Chicken With Cream Gravy

Leave the breast whole, also the back, wings and legs, making in all six pieces. For three chickens have ready one gill sifted flour; add one-half teaspoon each of salt and pepper. Roll each piece in flour, fry in hot lard and butter, equal proportions of each, one-third of an inch deep. As they brown, turn; when cooked, arrange breasts side by side, the backs beneath, surround with legs and wings. Make a gravy of one pint sweet cream, one and one-half tablespoons flour, rub smooth in cream, one-half teaspoon salt, peper and parsley. Put in the lard and let simmer; pour hot over the chicken.

Fricassee Chicken

Cut the neck from the body, then the wings, then cut in two lengthwise through the sides; stew, but not serve the neck. The liver is good. Place in a kettle with one-half pint water, tablespoonful of vinegar, an onion grated, pepper and salt; cover closely; stew three-quarters of an hour; add one and one-half ounce butter, one spoonful chopped parsley, and just before taking up, add a beaten egg.