Farm and home cook book and housekeeper's assistant

Oysters, which are comparatively easy of digestion, though not very nutritious, are in season from September to May — that is, they are not considered good during May, June, July and August — the months without an "r." After removing from shell, 1 liquid qt contains about 50 small or medium sized oysters. To open oysters push a thin flat knife under the upper valve (the lower valve is deepest), and cut the muscle which holds the shells together. This muscle and the edges of the oysters are tough and indigestible and should be removed. Drain the liquor through a piece of cheesecloth wrung out of clear cold water, and carefully wash the oysters to remove grit or bits of shell. The harder parts of clams when cooked are quite indigestible and if not discarded ought to be chopped very fine. Better do without oysters or clams than risk buying them canned. Many cases of poisoning have resulted from eating canned oysters or clams that were not strictly fresh. It is safest to buy clams or oysters in the shell, and open them yourself, or have them opened by the dealer. When the shells open themselves the clams or oysters are dead and unfit for use. Clams and oysters should always be washed thoroughly, to free from grit. Long boiling toughens oysters — they should boil only about 1 minute, or until the edges curl. Do not boil them in milk, but add the milk and salt just before serving. Oysters should be served immediately, as long standing toughens them. — [A. G., Mass. Deviled Oysters Drain 2 doz oysters, chop fine, and mix with small 1/2 loaf bread moistened with a little water. Season with salt, black pepper and a pinch of cayenne pepper, 1 tablesp butter, and a little finely chopped parsley. Fill cleaned oyster shells with this mixture, sprinkle with cracker crumbs, and set in a brisk oven to brown. — [Mrs. G. T. D., La. Pickled Oysters Wash 4 doz large oysters and wipe dry; strain the liquor and add to it 1 teasp pepper, 2 blades of mace, 1 level tablesp salt, and 6 or 7 tablesp vinegar. Simmer the oysters in this liquor a few minutes, then skim them out and put them in a small jar. Boil the pickle a few minutes longer, skim, and when cold, pour it over the oysters. Have the jar overflowing full, and seal air tight. — [M. P., N. H. Scalloped Oysters Have ready a buttered baking dish, some melted butter in a saucer and some fine cracker and bread crumbs mixed. Rinse and drain small oysters, lift each one on a fork, roll first in melted butter, and then in crumbs, and put in the baking dish. Cover the bottom of the dish with oysters treated this way, sprinkle with salt and pepper and a very, very little mace — be careful not to use too much. Fill the dish in this way, and then pour in about % cup strained oyster liquor and 2 tablesp cream. Cover the top with a thin layer of crumbs, dot with bits of butter, and bake in a hot oven about y^ hour. — [M. P., N. H. Baked Oysters