To Fry Oysters

Mrs. Edward Ely.

Roll a few crackers; beat two eggs ; wash your oysters or not, according to your notion, but the bits of shell must be removed; dip your oysters into the egg, then into the rolled crackers; take half butter, and half lard in a spider, have it hot; (but not so hot that your oysters will burn ; ) fry them; then have a colander in a pan on the stove, and as soon as done, put into the colander to dry; when you have a dozen or so, take them out and put on a hot platter; salt to you taste.

To Fry Oysters

Mrs. D., and Mrs. T. V. Wadskier.

Use the largest and best oysters; lay them in rows upon a clean cloth and press another upon them, to absorb the moisture; have ready several beaten eggs; and in another dish some finely crushed crackers; in the frying pan heat enough butter to entirely cover the oysters; dip the oysters first into the eggs, then into the crackers, rolling it or them over that they may become well incrusted; drop into the frying pan and fry quickly to a light brown. Serve dry and let the dish be warm. A chafing dish is best.

Fricasseed Oysters

Mrs. W. P. Brown.

For a quart can, drain the oysters dry as possible; put a piece of butter the size of an egg into your spider, and let it get quite brown ; put in your oysters and as soon as they commence to cook, add as much more butter, which has been previously well mixed with a tablespoon of flour; let it cook a moment and add one egg, beaten with a tablespoon of cream ; let this cook a moment and pour all over toasted bread.

Macaroni With Oysters

Mrs. F. B. Orr. .

Boil macaroni in salt water, after which drain through a colander; take a deep earthern dish or tin, put in alternate layers of macaroni and oysters; sprinkle the layers of macaroni with grated cheese; bake until brown. Delicious as a side dish at dinner.

Macaroni And Oysters - An Entree

Mrs. Baushar.

Boil the macaroni first; place a layer of it in the bottom of the dish ; dry the oysters and place around on the macaroni, then a layer of browned bread crumbs, then another layer of macaroni, then oysters as before, then bread crumbs, and so on, finishing off with bread crumbs, and bake; pepper, salt and butter to the taste; make a broth of the oyster juice and milk, and pour over it before baking; bake about twenty minutes.

Pickled Oysters

Mrs. C. G. Smith. Wash them from their liquor and put them into a porcelain lined kettle, with strong salt and water to cover them; let them come to a boil, and then skim them into cold water; scald whole peppers, mace and cloves in a little vinegar; the quantity of these must be determined by the number of oysters; when the oysters are cold, put them into a stone jar with layers of spice between them, and make liquor enough to cover them from the liquor in which they were cooked; spice your vinegar and cold water to taste.