Herbs Salt. — Take of bay leayes, thyme, sweet basil, and mar- joram each 7b ounce, lay them in a pan and dry in a slow oven, with the door open, then grind them fine in a small spice mill ; sift through a wire sieve, and mix with 1 tablespoonful salt, Ya teaspoonf ul ground cloves, Y4 teaspoonful allspice, 74 ounce white pepper, 74 teaspoonful ground mace, 7s nutmeg grated; mix all together, put it in a glass jar, close tightly, and use for seasoning. SEA FOOD, Etc. OYSTERS. In Season September let to May 1st Fried Oysters. — Drain 2 dozen large oysters, and dry them on a napkin; dip them first in flour, then in beaten egg, and coyer with bread crumbs ; fry in deep fat✪ Fried Oysters in a basket. Oyster Cocktail. — Put 4 to 6 small oysters in a glass ; add 1 tablespoonful each of tomato catsup, Worcestershire sauce, lemon juice, and shayed ice ; half teaspoonf ul salt, 2 dashes of Tobasco sauce, and a little horse-radish✪ Oyster Cocktail. Little Neck clams may be prepared the same way. . Oysters h la Yidricaire.—Place in a chafing dish 1 table- spoonful butter; when melted add 18 medium-sized oysters without their juice, 1 teaspoonful seasoning salt, 1 tablespoonful white wine or lemon juice ; cook 6 minutes ; mix the yolks of 3 eggs with 1 cupful cream, add it to the oysters, stir until nearly boiling, remoye instantly, pour into a deep dish, and serye with crackers or bread and butter. Pried Oysters with Bacon.— Drain and dry some large oys- ters on a napkin ; wrap each oyster in a thin slice of bacon ; fry in deep fat. Oysters ft la Mattre d'Hdtel.— Fry the oysters the same as in foregoing recipe, dress them on a hot dish, and spread oyer some 116 OYSTERS. 117 mattre d'hdtel bntter. Fried oysters may also be serred with tar- ttoesaace. Oyster Stew with Milk. — Place 1 pint milk over the fire to boil ; procure 1 quart of solid fresh oysters, lift them with a fork out their liquor into a saucepan, strain the liquor through a sieve oyer the oysters ; add 1 tablespoonfnl butter, 3 tablespoonfuls ci^cker crumbs, 1 even teaspoonf ul seasoning salt ; set over the fire, boil 2 minutes ; add the boiled milk and serve with oyster crackers and butter. Oyster Stew. — Lift 1 quart of oysters out of their liquor with a fork, strain the liquor into a saucepan, add the oysters, 4 table- spoonfuls rolled crackers, Y, even teaspoonful salt, y, even teaspoon- f ul white pepper, 1 ounce butter, 7, pint cold water ; place over the fire, and boil 2 minutes; instantly remove. Put 1 tablespoonfnl milk in each soup plate, pour in the stew, and serve with oyster crackers and fine-cut raw cabbage. Mustard, vinegar, pepper, salt, and catsup should be placed on the table. This will make 6 small or 4 large plates of stew. Box Stew. — For a family of six, take 3 dozen large fresh oysters ; place the oysters with Y, pint of their strained liquor in a saucepan over the fire; add 1 tablespoonful butter✪ Oysters à la Vidiacaire, 1 teaspoonful salt, 1 even teaspoonful white pepper, boil 2 minutes ; remove in- stantly, and serve with fine-shaved cabbage, crackers, and butter. ✪ Creamed Oysters à la Carey

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Herbs Salt. — Take of bay leayes, thyme, sweet basil, and mar- joram each 7b ounce, lay them in a pan and dry in a slow oven, with the door open, then grind them fine in a small spice mill ; sift through a wire sieve, and mix with 1 tablespoonful salt, Ya teaspoonf ul ground cloves, Y4 teaspoonful allspice, 74 ounce white pepper, 74 teaspoonful ground mace, 7s nutmeg grated; mix all together, put it in a glass jar, close tightly, and use for seasoning. SEA FOOD, Etc. OYSTERS. In Season September let to May 1st Fried Oysters. — Drain 2 dozen large oysters, and dry them on a napkin; dip them first in flour, then in beaten egg, and coyer with bread crumbs ; fry in deep fat in a basket. Oyster Cocktail. — Put 4 to 6 small oysters in a glass ; add 1 tablespoonful each of tomato catsup, Worcestershire sauce, lemon juice, and shayed ice ; half teaspoonf ul salt, 2 dashes of Tobasco sauce, and a little horse-radish. Little Neck clams may be prepared the same way. . Oysters h la Yidricaire.—Place in a chafing dish 1 table- spoonful butter; when melted add 18 medium-sized oysters without their juice, 1 teaspoonful seasoning salt, 1 tablespoonful white wine or lemon juice ; cook 6 minutes ; mix the yolks of 3 eggs with 1 cupful cream, add it to the oysters, stir until nearly boiling, remoye instantly, pour into a deep dish, and serye with crackers or bread and butter. Pried Oysters with Bacon.— Drain and dry some large oys- ters on a napkin ; wrap each oyster in a thin slice of bacon ; fry in deep fat. Oysters ft la Mattre d'Hdtel.— Fry the oysters the same as in foregoing recipe, dress them on a hot dish, and spread oyer some 116 OYSTERS. 117 mattre d'hdtel bntter. Fried oysters may also be serred with tar- ttoesaace. Oyster Stew with Milk. — Place 1 pint milk over the fire to boil ; procure 1 quart of solid fresh oysters, lift them with a fork out their liquor into a saucepan, strain the liquor through a sieve oyer the oysters ; add 1 tablespoonfnl butter, 3 tablespoonfuls ci^cker crumbs, 1 even teaspoonf ul seasoning salt ; set over the fire, boil 2 minutes ; add the boiled milk and serve with oyster crackers and butter. Oyster Stew. — Lift 1 quart of oysters out of their liquor with a fork, strain the liquor into a saucepan, add the oysters, 4 table- spoonfuls rolled crackers, Y, even teaspoonful salt, y, even teaspoon- f ul white pepper, 1 ounce butter, 7, pint cold water ; place over the fire, and boil 2 minutes; instantly remove. Put 1 tablespoonfnl milk in each soup plate, pour in the stew, and serve with oyster crackers and fine-cut raw cabbage. Mustard, vinegar, pepper, salt, and catsup should be placed on the table. This will make 6 small or 4 large plates of stew. Box Stew. — For a family of six, take 3 dozen large fresh oysters ; place the oysters with Y, pint of their strained liquor in a saucepan over the fire; add 1 tablespoonful butter, 1 teaspoonful salt, 1 even teaspoonful white pepper, boil 2 minutes ; remove in- stantly, and serve with fine-shaved cabbage, crackers, and butter.

European and American cuisine