The universal cookery book

“ Boil them in a small quantity of water, with some parsley, which should be served up with them and the liquor. Chopped parsley and butter for sauce.” Fried Eels. Clean and skin the eels. If large, cut them into pieces; if small, skewer them round, and fry them whole. First dust them over with flour, then rub them with the yolk of an egg, and sprinkle them with bread-crumbs. Put them in boiling lard, and fry until nicely browned. — Peterson 's Magazine. (By per.) Oyster Patties. Cover small shells or patty-pans with a nice puff paste , bake them well ; when done, turn them out on a plate ; stew oysters, season them to suit the 22 OYSTERS FRIED TO THE QUEEN'S TASTE. taste, thicken their juice with egg, and when cold* fill the patties with the oysters. Oysters Fried to the Queen’s Taste. Small ones are just as toothsome for grilling, but large, plump specimens present a better appearance. Keep if possible a soapstone griddle expressly for cooking them, and let it heat slowly on the back of the range at least an hour before needed. The oysters cannot be drained too long or too well, for one of the secrets of success is to have them perfectly dry. Ten hours is not too long to let them stand in the colander; first place them under a stream of water for three or four minutes to wash off all impurities, wipe lightly afterward with a thin cloth, and place in the ice-chest until wanted ; but if desired unexpectedly, sop between towels, lightly patting out the moisture until dry. When ready to cook them, move the griddle to a hot part of the stove, and grease it very slightly with fresh butter ; lay on the oysters close together, but not crowding ; and as fast as browned nicely, turn them with a spoon, not using a fork, for the piercing lets out the liquor. When done, serve in a very hot dish with a trifle of melted butter. If a griddle cannot be procured, a skillet or frying-pan will answer, and they can either be well shaken all the time, or turned with a spoon. — Harper' s Bazar. (By per. Harper & Brothers) Scalloped Oysters. One pint of oysters (washed), the shells removed, and then drained ; one-third of a cup of melted BROILED OYSTERS. butter, one cup of fine cracker-crumbs moistened in the melted butter ; butter a shallow dish, put in a layer of crumbs, then a layer of oysters, season with salt and pepper, and so on, having a thick layer of crumbs on top ; bake in a hot oven twenty minutes, or until the cracker is brown. To prepare a larger dish with the same quantity of oysters, heat the oyster-liquor and the butter with an equal quantity of milk, and use more cracker ; moisten each layer with the hot liquid ; reserve the larger part of the butter for the top layer of crumbs. — Commercial Gazette , Cincinnati, O. (By per.) Broiled Oysters. Take the largest and finest oysters. See that your gridiron is very clean. Rub the bars with fresh butter, and set it over a clear steady fire, entirely clear from smoke, or on a bed of bright hot wood coals. Place the oysters on the gridiron, and when done on one side, take a fork, and turn them on the other, being careful not to let them burn. Put some fresh butter in the bottom of a dish. Lay the oysters on it, and season them slightly with pepper. Send them to table hot. — American Home Cook- Book. (By per. Dick & Fitzgerald.) To Boil Hard-shelled Clams.