The art of cooking

Stewed Terrapin a la Superieure.-For this there will be required: two terrapin, one-half pound of butter, ' yolks of four hard-boiled eggs, two teaspoonfuls of flour, one and one-half gills of cream, two wineglassfuls of sherry, one saltspoonful of salt, and as much pepper. Boil and open the terrapin, as directed in Recipe No. 4. Put the butter into a bowl and beat it to a cream with the back of a wooden spoon. Add to this the yolks of the eggs, and beat both until thoroughly mixed, when the flour should be introduced by degrees, and the whole brought slowly to the boiling point. Take then the pieces of meat from the two terrapin, the pepper and salt, and put all with the butter, eggs, and flour previously prepared and boil the whole slowly for three quarters of an hour. Care should be taken to stir from time to time, to prevent burning, while thus boiling, and at the expiration of this time, add the cream, letting it all boil for fifteen minutes longer, when it should be drawn from the fire, the sherry added. Serve at once. OYSTERS AND OTHER SHELLFISH.— SECOND DIVISION. Fricassee of Oyster.— Procure for this : 20 SHELLFISH, Twenty-five oysters, two ounces of butter, one ounce of flour, yolks of two eggs, one teaspoonful of lemon juice, one grain of cayenne, one grain of grated nutmeg, a lump of salt the size of a pea, one-half a saltspoonful of pepper. Bring first the oysters in their own liquor to the boiling point, and when this is reached strain them and put the oysters, for the time, aside. Melt now in a separate saucepan, the butter, and add thereto the flour together with one teacupful of the strained liquor. Cook this for about two minutes, to give the mixture consistency, and then taking the saucepan from the fire, drop in the yolks of the eggs, one by one, stirring quickly until all is well mixed together. Add then the lemon-juice, pepper, salt, nutmeg and cayenne, when the whole should be placed again over the fire, stirred briskly to prevent boiling, and allowed to become very hot. Just before serving drop in the oysters and serve on buttered toast. Fried Oysters. — Provide for this : Twenty-five large oysters, two tablespoonfuls of flour, four tablespoonfuls of milk, four tablespoonfuls of crackersdust, two eggs, four heaped tablespoonfuls of bread crumbs, one saltspoonf ul of salt, one saltspoonful of pepper, one saltspoonful of grated nutmeg. Put the oysters into a strainer and drain them thoroughly of their liquor. Then upon a plate, mix together the flour, milk, pepper and salt, into which preparation dip the oysters one by one, using a fork and taking care not to mutilate the oyster. Place now upon a sheet of kitchen paper the cracker-dust, and putting the oysters therein, lift the sheet of paper by its opposite sides and roll them in the dust from side to side. The oysters should now be removed to a plate and left standing for FRIED OYSTERS, 2 1 half an hour in order that the juices may drain otit and harden the cracker dust encasing them. Heat meantime in a stew-pan one pound of clarified fat, and when the blue smoke arises therefrom, throw in a peeled potato to keep it from burning. Upon a plate beat now the two eggs, dip the oysters one by one into them, then roll them in the bread crumbs, which has been made ready upon the kitchen paper, and with which has been put the nutmeg, and drop them lightly into the hot clarified fat, letting them remain therein for three minutes. Before serving put them for a moment upon a clean sheet of kitchen paper that it may absorb the extraneous fat. Notes — It is important to avoid touching the oysters with the heated hands as it makes them both tough and heavy.