Oyster Stew

Strain the liquid from 1 quart of oysters. Place this with the meats over the fire. Remove the oysters as soon as they begin to boil; add to the liquor 1 pint of hot cream (milk will do, but is not nearly as good), salt, pepper, mace (if agreeable) to suit. Skim well; add 2 tablespoonfuls of butter, and pour over the oysters. Serve hot with toast or crackers.

Oysters Stewed With Celery

Put 1 pint of strong clear beef soup-stock in a large stew-pan. Instead of milk use sweet cream. Of this cream add 1 pint to the broth in the stew-pan. Also 4 tablespoonfuls of the best table butter, 1 teaspoonful of salt, 1 of white pepper, 1 of ground mace, and 1 of celery extract. If celery can be had in the stalk, chop up fine and use instead. No more delicate or healthful flavor can be added to any soup, stew or broth than this. While this is cooking dredge in finely powdered cracker dust and a little of the best corn-starch flour, until thickened to your taste. Have ready in a hot tureen 50 of the best oysters parooiled in their own juice. Pour over these the sauce compounded as above and serve immediately.

Fried Oysters

Take fine, large oysters, drain thoroughly upon a soft napkin. Beat lightly 3 fresh eggs, with an equal bulk of the richest sweet cream. Pulverize the heart of the best white bread, pas3 the crumbs through a sieve and season slightly with salt and white pepper. Dip the oysters one by one in the egg and cream mixture, then roll them carefully and thoroughly in the breadcrumbs. Lay aside in a cool place, upon a towel, for half an hour. Pry in plenty of hot sweet butter, or, better still, the best quality of olive oil. No one trying this will ever age in make ' use of. lard for this purpose. Pry to a rich brown. Remove the oysters with a skimmer, drain thoroughly and serve on a snow-white napkin, garnished with parsley and lemon. The quantity of cream given will answer for 1 quart of oysters.

Fried Oysters, No. 2

Take the largest and best oysters, drain on a folded napkin, sprinkle with salt and pepper, and let remain for twenty minutes. Roll them one by one in pulverized cracker crumbs, then dip in beaten eggs. Season again, and roll once more in the cracker meal. Drop in a boiling mixture of lard and butter, and remove as soon as browned. Serve with some acid sauce. Garnish as above.

Oysters may also be drained, dipped in seasoned corn meal and fried in lard. The oyster liquor may be utilized by stirring into a batter, with some of the seasoned corn meal and dropped by spoonfuls into the hot lard to fry as mock oysters.

Broiled Oysters

Seleet the oysters carefully, dry on a napkin. Take a double wire gridiron, rub thoroughly with the best butter. Spread the oysters carefully on one side of the gridiron and fold the other down upon them. Have a clear fire, (a little charcoal kept in the house will enable one always to secure a clear bed of coals). Broil quickly, not burning, first on one side and then the other, turning but once. Melt a little sweet butter, season it slightly with salt and Cayenne pepper. Serve the oysters with this. Garnish the dish with olives and parsley, and serve instantly.