the oysters through a sieve. Beat up two or three eggs. Have ready some grated bread crumbs. Sprinkle some salt and a little pepper over the oysters; then dip each oyster into the egg and bread crumbs. Have the pan hot and clean; put equal portions of butter and lard into the pan. Be careful to keep the fat of oysters from burning.—Mrs. R.
To Fry Oysters.
Wash them and dry them on a clean napkin; dip in beaten egg and pounded crackers sifted, and let them lie several hours before frying, and they will not shrink.—Mrs. P.
To Fry Oysters.
Drain the oysters dry. Three eggs beaten, and grated crackers. Dip the oyster first in the egg and then in the crackers; do this twice. Grease the pan with butter or lard. Add pepper and salt to taste, and fry.—Mrs. P. W.
Clam or Oyster Fritters.
Chop up the clam very fine (when of oysters, leave them whole); put them in a batter and fry them.—Mrs. D.
Broiled Oysters.
Select the largest oysters, examining each one, to see that no particle of shell adheres to it. Dry with a nice linen cloth; then pepper and salt them, and sift over a little finely-powdered cracker. Place them on an oyster gridiron over a quick fire. As soon as plump, dip each one in a cup of melted fresh butter; lay on a hot dish garnished with scraped horseradish and parsley, and serve.—Mrs. S. T.
Steamed Oysters.
Wash shell oysters perfectly clean; lay them on a steamer, so the juice will not escape from the shells when opened. It is best to lay the upper shells down. Cover the lid of the steamer with a coarse towel and press closely on. Set this over a pot of water boiling hard. In from twenty minutes to half an hour, the shells will have opened. Have ready a hot dish, on which lay the oysters; sprinkle over them a little salt and pepper with a bit of fresh butter on each oyster. Serve immediately.—Mrs. S. T.
To Roast Oysters.
Wash and wipe one peck large shell oysters. Put in a hot oven, taking care to put the upper shell downward, so the juice will not escape. As soon as the shells open, lay on a hot dish and serve with horseradish or pepper-sauce, after sprinkling on them a little salt, and putting a bit of fresh butter on each oyster.—Mrs. S. T.
Pickled Oysters.
1 gallon oysters.
1 tablespoonful salt.
1 tablespoonful unground black pepper.
1 tablespoonful allspice.
6 blades mace.
1 small piece cayenne pepper.
Pick oysters out from the juice with a fork; stew until gills are opened well, then lay on flat dishes until cold; put in a jar, and cover with equal parts of stewed juice and vinegar. Let stand two days.—Mrs. R. R.
Pickled Oysters.
Take two hundred oysters of largest size, rinse them in their own liquor and put them in a stew-pan. Strain the liquor to them, let them come to a boil, and no more. Take them out of the liquor; have ready one quart or more of pure cider vinegar, with which boil whole pepper, a little salt, mace, cloves, and nutmeg.
When it is cool, pour over the oysters. Before serving add a few raw cranberries and thin slices of lemon.—Mrs. S. T.
Pickled Oysters.
Take one gallon oysters and cook them in their own liquor till nearly done. Then skim out the oysters and add to the liquor one teaspoonful whole black pepper, one teaspoonful allspice, one teaspoonful mace, a little red pepper and half a pint of strong vinegar.
Let it boil a few minutes and then pour over the oysters. When nearly cool, slice in them a large fresh lemon.—Mrs. Col. A. F.
Oyster Pie.
Stew the oysters, not entirely done, with butter, pepper and one tablespoonful pepper-sauce, and salt. Make a paste of one pound flour and one-half pound butter. Line the dish and put in the oysters, grate bread crumbs over top, and bake.—Mrs. T.
Oyster Pie.
Put a paste in a deep dish. Wash the oysters, drain and put them in the dish, seasoning with butter, pepper, salt, and a little mace, if liked; then put in a layer of grated cracker. When the dish is full, cover with paste and slips of paste laid across; then bake.—Mrs. W——.
Oyster Pâtés.
Stew some large oysters with a little nutmeg, a few cloves, some yolk of egg boiled hard and grated, a little butter and as much liquor from the oysters as will cover them. When stewed a few minutes, take them out of the pan to cool. Have shells of puff paste, previously baked in patty pans, and lay two or three oysters in each.—Mrs. D.
Oyster Short Cake.
1 quart flour.
3 teaspoonfuls baking powder.
1 tablespoonful butter.
A pinch of salt.
Enough sweet milk to moisten well.
Roll about one inch thick and bake on tin pie plates quickly. While it is baking, take one quart oysters and one-half cup water and put on the stove; then take one-half cup milk, and one-half cup butter mixed with one tablespoonful flour, and a little salt or pepper; add all together and boil up once.
When the cakes are done, split them open and spread the oysters between them, and some on the top. Put the oysters that are left in a gravy-dish and replenish when needed.—Mrs. K.
Oyster Sausage.
Chop one pint oysters, with one-quarter pound veal, and one-quarter pound suet.
Mix with bread crumbs, and pound all in a mortar. Season with salt and pepper, adding an egg, well beaten.
Make into cakes like pork sausage.—Mrs. E.
Raw Oysters.
Take each oyster separately on a fork and drain from the liquor. Place on the table in an oyster tureen or salad bowl; have near a pile of small oblong dishes; scraped horseradish, pepper sauce, and Worcestershire sauce, etc., so that after being helped, each guest may season to taste.
When oysters are transported some distance, it is well to boil the liquor from which they have been taken and pour over them: this makes them plump and prevents them from being slimy.—Mrs. S. T.
To keep Oysters alive and Fatten.
Mix one pint of salt with thirty pints of water. Put the oysters in a tub that will not leak, with their mouths upwards and feed them with the above, by dipping in a broom and frequently passing over their mouths. It is said that they will fatten still more by mixing fine meal with the water.—Mrs. R——.
To Cook Crabs.
Take
