Buckeye cookery

Or, line the pie-dish half way up with good pie-crust, fill the dish With pieces of stale bread, place a cover of paste over this, and bake about twenty minutes in a brisk oven. Take off crust, have ready some oysters prepared as for patties, fill the pie with them, 302 | : SHELL-FISH. and replace the crust and serve at once; or line dish with a boxed puff- paste, place an extra layer around the edge, and bake in a brisk oven; fill with oysters, season with pepper, salt, and one table-spoon butter, sprinkle slightly with flour, and cover with a thin crust of paste; bake quickly; when the top crust is done, the pie will be ready to take up. Serve promptly, as the crust quickly absorbs the - gravy. Some like this cold for picnics or traveling.—Mrs, Carrie ee OYSTER PICKLES. To every quart of liquor add a tea-spoon of black pepper, a pod of red pepper broken in bits, two blades of mace, a tea-spoon salt, two dozen cloves, and half a pint of best vinegar, add the oysters and simmer gently for a few minutes, take out and put in small jars; then boil the pickle, skim it, and pour over them. KKeep them in a dark, cool place, and when a jar is opened, use up its contents as quickly as possible. Oysters pickled thus will keep good four or five weeks. 2 OysTER Rott. Cut a round piece, say six inches across, from the top of a wellbaked round loaf of bread, remove the inside from the loaf, leaving crust half an inch thick; make a rich oyster stew, and put in the loaf first a layer of. it, then of bread-crumbs, then oysters, and so on; place cover over the top, glaze the loaf with the beaten yolk of an egg, and place in oven for a few moments. Serve very hot. , Raw OYSTERS. : Wash the shells, open, detaching the flat shell, loosen from the deep shell, but leave them in it, and serve half dozen on a plate, with a quarter of lemon in center. eat with salt, pepper and lemon juice or vinegar. In serving them without the shell the most attractive way is in a dish of ice, made by freezing water in a tin form shaped like a salad bowl, or in a block of ice from which a cavity has been melted with a hot flat-iron. They should first be drained well in a colander, sprinkled with plenty of pepper and salt, and placed on the ice and let remain in a cool place for half an hour or until time of serving. oir A simpler and equally delicious way is to drain well, sprinkle with salt and pepper, and place the dish on ice or in a dish of cold \SHELL-FISH. | : 303 water for half an hour before serving, adding bits of ice. Serve with horse-radish, Chili sauce, slices of lemon, or simply vinegar. | OYSTERS IN THE SHELL. , Open the shells, keeping the deepest ones for use. Melt some butter, season with minced parsley and pepper. When slightly cooled, roll each oyster in it, using care that it drips but little, and lay in the shells. Add to each shell a little lemon juice, cover with grated bread-crumbs, place in a baking-pan and bake in a quick oven; just before they are done, add a little salt. Serve in the OYSTER STEW. Put the liquor from the oysters on the stove, let boil, skim, and season with butter and pepper, add oysters, let come to a boil only, season with salt and serve. This is pronounced a “royal stew.” STEAMED OYSTERS. Lay some oysters in the shell in some air-tight vessel, placing the upper shell downward so the liquor will not run out when they open. Set them over a pot of boiling water (where they will get the steam), and boil hard for twenty minutes; if the oysters are