Lobster Croquettes

Chop the lobster very fine; mix with pepper, salt, bread crumbs and a little parsley; moisten with cream and a small piece of butter; shape with your hands; dip in egg, roll in bread crumbs, and fry.

Lobster Cutlets

Mince the flesh of lobsters fine; seaeon with salt, pepper and spice; melt a piece of butter in a saucepan; mix with it one tablespoonful of flour; add lobster, finely-chopped parsley; mix with some good stock; remove from the fire, and stir into it the yolks of two eggs; spread out the mixture, and, when cold, cut into cutlets, dip carefully into beaten egg. then into fine baked bread crumbs; let them stand an hour, and repeat, and fry a rich brown. Serve with fried parsley.

Lobster Rissoles

Boil the lobster, take out the meat, mince it fine, pound the coral smooth, and grate for one lobster the yolks of three hard-boiled eggs; season with cayenne and a little salt: make a batter of milk, flour and well-beaten eggs - two tablespoonfuls of milk and one of flour to each egg; beat the batter well; mix the lobster with it gradually until stiff enough to roll into balls the size of a walnut; fry in fresh butter, or best salad oil, and serve.

Broiled Oysters

Drain select oysters in a colander. Dip them one by one into melted butter, to prevent sticking to the gridiron, and place them on a wire, gridiron. Broil over a clear fire. When nicely browned on both sides, season with, salt, pepper, and plenty of butter, and lay them on hot buttered toast, moistened with a little hot-water. Serve very hot, or they will not be nice. Oysters cooked in this way and served on broiled. beefsteak are nice.

Oyster Chowder

Fry out three rashers of pickled pork in the pot you make the chowder . add to it three potatoes and two onions, both sliced; boil until they are nearly cooked; soak two or three dozen crackers in cold water a few minutes, then put into the pot a half can of oysters, one quart of milk and the soaked crackers. Boil all together a few minutes; season with salt, pepper and butter. Fish chowder can be made the same way by using fresh fish instead of oysters.

Oyster Croquettes

Take the hard end of the oyster, leaving the other end in nice shape for a soup or stew; scald them, then chop fine and add an equal weight of potatoes rubbed through a| colander; to one pound of this add two ounces of' butter, one teaspoonful of salt, half a teaspoonful of pepper, half a teaspoonful of mace, and one-half gill of cream; make in small rolls, dip in egg and grated bread, fry in deep lard.

Fried Oysters

Take large oysters, wash and drain. Dip them into flour; put in a hot frying-pan with plenty of lard and butter; season with salt and pepper; fry brown on both sides. Fried in this way, are similar to broiled oysters.

Fried Oysters

Drain the oysters, and cover well with finest of cracker crumbs, seasoned with salt and pepper. Let them stand half an hour, then dip and roll again in the meal; fry brown in a good quantity of lard and butter.

Oyster Pie

Allow one can of oysters for two pies; roll out your paste and put in your pie-pan or dish; then put in oysters and cut up into small pieces a piece of butter the size of an egg for each pie; season with salt and pepper; sprinkle a tablespoonful in each, and roll out a top crust; bake from three-fourths of an hour to an hour.

Oyster Pot-Pie

Have ready nice light-raised biscuit dough, cut into small squares. Season the oysters well with butter, pepper and salt, and thicken them with a little flour; drop in the pieces of dough and boil till done. This may be baked in the oven in a pudding-dish, allowing the dough to brown on the top.

Pickled Oysters

Take two quarts of oysters, put them in a saucepan, and, if they are fresh, salt them; let them simmer on the fire, but not boil; take out the oysters, and add to the liquor in the saucepan a pint of vinegar, a small handful of whole cloves, quarter of an ounce of mace, and two dozen pepper-corns; let it come to a boil, and, when the oysters are cold in the jar, pour the liquor on them.

Spiced Or Pickled Oysters

Put into a porcelain kettle one hundred and fifty large oysters with the liquor; add salt, and simmer till the edges roll or curl; skim them out; add to the liquor one pint of white wine vinegar, one dozen blades mace, three dozen cloves, and three dozen peppercorns; let it come to a boil, and pour over the oysters. Prepared in this way, they will keep several weeks in cold weather.

Roasted Oysters

Take oysters in the shell, wash the shells clean, and lay them on hot coals; when they are done they will begin to open. Remove the upper shell, and serve the oysters in the lower shell, with a little melted butter poured over each.

Oysters, Fancy Roast

Toast a few slices of bread, and butter them; lay them in a shallow dish; put on the liquor of the oysters to heat; add salt and pepper, and just before it boils add the oysters; let them boil up once, and pour over the bread.

Stewed Oysters

Take one quart of liquor oysters; put the liquor (a teacupful for three) in a stew pan, and add half as much more water, salt, a good bit of pepper, a teaspoonful of rolled cracker for each. Put on the stove, and let it boil. Have your oysters ready in a bowl, and the moment the liquor boils, pour in all your oysters, say ten for each person, or six will do. Now watch carefully, and as soon as it begins to boil take out your watch, count just thirty seconds, and take your oysters from the stove. You will have your big dish ready, with one and a half table spoonfuls of cream or milk for each person. Pour your stew on this, and serve immediately. Never boil an oyster in milk, if you wish it to be good.

Maryland Stewed Oysters

Put the juice into a saucepan and let it simmer, skimming it carefully; then rub the yolks of three hard-boiled eggs and one large spoonful of flour well together, and stir into the juice. Cut in small pieces a quarter of a pound of butter, half a teaspoonful of whole allspice, a little salt, a little cayenne, and the juice of a fresh lemon; let all simmer ten minutes, and just before dishing add the oysters. This is for two quarts of oysters.

Oysters With Toast

Broil or fry as many oysters as you wish, and lay them on buttered toast; salt and pepper; pour over them a cup of hot, rich cream; keep them perfectly hot until eaten.