Oyster Omelet

15 oysters.

4 eggs.

4 tablespoonfuls of milk. Let the oysters boil up once in 2 spoonfuls of milk, seasoned with butter and slightly thickened with flour. Beat the eggs with the milk that remains, add a pinch of salt. Place a spoonful of melted butter in a frying-pan, before it is very hot pour the omelet in and let it cook slowly. When partly done, loosen the edges with a knife and place the oysters in the center of the omelet. Turn the edges together to form a half circle. Slip on a dish, smooth side up; garnish with parsley and lemon. This dish will serve two or three persons.

Oyster Omelet, No. 2

6 large fresh oysters chopped.

6 eggs.

2 tablespoonfuls of butter.

1 tablespoonful of rich soup-stock.

Pepper and salt to taste. Sprinkle ½ teaspoonful of salt over the chopped oysters and let them stand half an hour in their own liquor. Beat the eggs separately, the yolks to a smooth paste, the whites to a stiff froth. Add the stock to the yolk, pepper and salt to the taste, and then stir the whites in lightly. Put the butter in a hot frying-pan, when this is boiling hot, pour in the eggs and add the oysters. Do not stir, but with a broad bladed knife, lift, as the egg thickens the omelet from the pan to prevent its scorching. In six minutes it will be done. Place a hot dish bottom upward over the omelet and dexterously turn the pan over so that the brown side of the omelet may be brought uppermost. Delicious.

Pickled Oysters

Drain off the liquor from 100 oysters, rinse them, and add to them 1 tablespoonful of salt and 1 teacup-ful of vinegar. Let them simmer over the fire ten minutes, skimming carefully. Then take out the oysters and put to their own liquor a tablespoonful of whole black pepper and 1 teaspoonful of mace and cloves. Let it boil five minutes, skim and pour over the oysters.

Mock Oysters

Chicken, veal or turkey can be chopped, enough broth or milk added to moisten well, seasoned and prepared as stock to use in place of oysters.