Escalloped Oysters

Boil macaroni until soft, put a layer in a baking dish, cover with oysters, little pepper, salt and butter, then another layer of macaroni, then a layer of oysters, until dish is filled. Bake in oven.

Mrs. W. B. Allewelt.

Fried Oysters

Drain the oysters and save the liquor; into the liquor beat one or two eggs. Add a little salt, pepper, and a pinch of baking powder to some cracker dust. Dip oysters in the liquor, then in the cracker dust.

and swim them in hot fat. If the oysters are small, place two, heart to heart, so that the thick parts point in opposite directions. Now dip in egg and cracker as before. Mrs. Harry Stair.

Fried Oysters

Take large oysters, lay between clothes to dry. Dip the oysters into cracker dust, beat up two eggs at a time, dip the oysters into this and then again into the cracker dust. Fry in hot lard.

Mrs. Frank Cremer.

Fried Oysters

Take a dozen oysters, wipe dry, dip in egg and bread crumbs, fry in hot lard, serve with lemon and parsley. A. F. Barker.

Oyster Pie

Line a dish with pastry, same as for pie, pour into it raw oysters, add butter size of small egg, season to taste, cover with crust, bake one-half hour.

Mrs. Frank Cremer.

Oyster Pie

Four large potatoes, cut in slices and cook until about done. Line a deep dish with baking powder pie crust, then first take a layer of potatoes, season with pepper, salt and butter, then a layer of oysters, and so on until the dish is filled. Then sprinkle in a little flour and cover with good rich milk, that has been boiled, last cover with an upper crust. Bake in hot oven for one-half hour.

Mrs. C. S. Newman.

Pigs In A Blanket

Drain large oysters, dip in beaten egg, roll in cracker crumbs, then lay on piece of thinly sliced bacon, roll, and fasten with tooth picks, and broil quickly. Mrs. H. M. Alleman.

Oyster Fritters

Three eggs beaten separately, to the yolks add salt and pepper, then one pint sweet milk, stir in flour enough to make batter as for flannel cakes; then add a quart of well drained oysters and last the whipped whites of eggs; fry in just fat enough to brown nicely without scorching.

Mrs. Paul Sell.

Oyster Fritters

Take as many oysters as desired number of fritters. Beat one egg, one cup of milk, one-half teaspoonful of salt, two cups of flour, two scant teaspoonfuls of baking powder, into a batter. Put lard into a frying-pan, and when smoking hot, place oysters one by one in the batter. Lift out with spoon and drop into the hot lard. Fry brown on one side then on the other. Serve hot.

Mrs. Oliver Hesson.

Macaroni And Oysters

Use four ounces elbow macaroni, put in boiling water, boil rapidly for twenty minutes, drain twenty five oysters, put a layer of macaroni in bottom of baking dish, then a layer of oysters, a dust of salt and pepper, and so continue until the materials are. used, cover the top with bread crumbs, put a few bits of butter over the top and brown in oven twenty minutes. Add strained oyster liquor to moisten, and a small cup of milk.

Mrs. G. H. G.

Oyster Patties

Take pattie shells, cut the oysters in half, stew and thicken with flour and butter. Season to suit taste, then put into shells and serve. A. F. Barker.

Oyster Patties

One quart of oysters, one chopped egg, one-half cupful of flour, one-quarter cupful butter, pepper and salt to taste. Drain the oysters, boil the broth, add the flour, butter, egg, pepper and salt, the oysters last. To make the patties use one-quarter pound of butter and lard mixed, one teaspoonful of salt, use water or milk; mix together and roll thin, the same as making biscuits. Form a ridge about crust. Bake and serve with oysters.

Mrs. Marsby Roth.

Chicken And Oyster Patties

Put two tablespoonfuls of butter and three of flour in a sauce-pan, add one-half teaspoonful salt and one-fourth teaspoonful white pepper; put over the fire and when melted and mixed add one pint cream or rich milk. Stir until it thickens, then add one pint dice chicken and simmer five minutes. Add one pint oysters drained and cook until the edges have curled; fill heated patty shells and serve.

Mrs. Edgar Slagle.

Pickled Oysters

Strain the liquor off a gallon of oysters. Wash oysters in cold water and drain dry. Put on fire and stew gently till edges curl up. Put liquor that has been strained on the fire and into that put one heaping tablespoonful allspice, one heaping table-spoonful whole black pepper, three pieces of mace, five small pods of red pepper, salt to taste. Let this boil until liquor is nicely flavored, then add one pint of good vinegar. Take from the fire and add two lemons in slices. Pour hot liquor over the hot oysters and put away till next day in a cold place. Virginia Fitz.

Pickled Oysters

Put juice on to boil, skim, dip skimmer of oysters down into the hot juice two or three times, then dip into ice water. Place in a tureen. Mix one pint of vinegar with three pints boiled juice that has been cooled. To this add one lemon cut into thin slices, two dozen cloves, two dozen whole peppers, a few sprigs of mace, and salt if necessary. This mixture will season one hundred oysters.

Mrs. Geo. D. Hopkins.