Cookery and housekeeping

The sausages thus made are very good. Observe : the fingers should be well floured for making up these sausages. Scalloped Oysters. Open the oysters carefully ; 'give them a scald in their own liquor ; wash them in it free from grit, and beard them neatly. Butter the scallop shells, and shake some fine breadcrumbs over them ; fill them with alternate layers of oysters, crumbs of bread and fresh butter cut into small bits ; pour in the oyster liquor after it has been strained ; put a thick, smooth layer of breadcrumbs on the top ; moisten them with clarified butter ; place the shells in a Dutch oven before a clear fire, and turn them till the tops are brown all over and all round — a rich golden brown. Serve very hot. Oyster Sauce. Save the liquor in opening the oysters, and boil it with the beards, and lemon-peel. In the meantime throw the oysters into cold water, and drain it off. Strain the liquor, and put it into a saucepan with them, and as much butter mixed with a little milk as will make sauce enough ; but first rub a little flour in the butter. Set them over the fire, and stir all the time, and when hot, take them off and keep the saucepan near the fire, but not on it, for if done too much the oysters will be hard. Squeeze a little lemon-juice, and serve. A little cream is a great improvement. Observe : the oysters will thin the sauce, so put butter and flour accordingly. Oyster Omelette. 12 oysters, if large; 24 oysters, if small ; 6 eggs ; 4 tablespoonsful of butter ; I cup of milk ; Chopped parsley, salt, and pepper. Chop the oysters very fine ; beat the yolks and whites of the eggs separately — the white until it stands in a heap. Put three tablespoonsful of butter in a frying-pan, and heat while you are mixing the omelette. Stir the milk into a deep dish with the yolk, and season. Next put in the chopped oysters, beating vigorously as you add them gradually. When they are thoroughly incorporated, pour in the spoonsful of melted butter ; finally, whip in the whites lightly, and with as few strokes as possible. If the butter is hot — and it ought to be, that the omelette may not stand uncooked — put the mixture into the pan. Do not stir it, but when it begins to stiffen or ' to set,' slip a broad-bladed, round-pointed dinner knife round the sides, and cautiously under the omelette, that the butter may reach every part. As soon as the centre is fairly ' set,' turn out into a hot dish. Lay the latter bottom upward over the frying-pan, which must be turned upside down dexterously. This brings the browned side of the omelette uppermost. This omelette is delicious and easily made. Oyster Patties. Line some small patty pans with fine puff paste, rolled thin, and, to preserve their form when baked, put a bit of bread into each ; lay on the covers, pinch and trim the edges, and send the patties to a brisk oven. Plump and beard from two to three dozen oysters ; mix very smoothly a teaspoonful of flour with an ounce of butter, put them into a clean saucepan, shake them round over a gentle fire and let them simmer for two or three minutes ; throw in a little