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The oysters should be large and the cook not hurried. Drain the oysters in a colander ; sprinkle pepper and mix well, and set them in a cold place for fifteen or twenty minutes before cooking. Roll, separately, each oyster in sifted crumbs and then in a batter, made of the yolks of as many eggs as you have dozens of oysters, beaten with a little clarified butter, or salad oil, seasoned with a pinch of cayenne pepper and salted. Dip each oyster from the crumb into this, and repeat if crumbs enough do not adhere. Fry in very hot fat, and have enough to cover the oysters. They will brown beautifully, without turning. SCALLOPED OYSTERS. Three dozen oysters, a large teacup of bread-crumbs, two ounces of butter, pepper, salt, half a teacup of oyster juice. Make layers of these ingredients, putting crumbs in the dish first, then oysters, seasoning and butter, and so on until the dish is full, putting crumbs and pieces of butter upon the top, pouring the liquor over all. Bake in a quick oven about fifteen minutes. These can be put in oyster shells if preferred, and can be served to each person in that manner. OYSTERS A LA POULETTE OR FRICASSEE. All oysters should be very carefully examined to see that no pieces of shell are attached to them. This is a tedious process, but a necessary one. For a poulette, mix a tablespoon of butter and a tablespoon of flour in the bottom of a saucepan. Then add the liquor of the oysters gradually. If there is not enough to make the sauce as consistent as cream sauce, put in water. Season with salt and pepper, and a very little nutmeg. Let the sauce boil for one minute, and then put in the oysters. Let them remain until the edges begin to curl ; then take the pan off the fire and stir into it the yolks of three raw eggs, three tablespoons of salad oil, and one tablespoon of vinegar or lemon juice. Add one tablespoon of chopped parsley, and the oysters will be ready to serve. M OYSTER FRITTERS. Drain as many oysters as you want to use, sprinkle some salt and pepper over them, make a batter of three well beaten eggs, four tablespoons of milk, enough flour to make a thin batter. Heat enough lard to swim the fritters in, use two large spoons to prepare them, putting a little batter in one spoon into which put an oyster and drop on it more batter from the other spoon, then drop it into the hot lard and fry quickly without burning. M OYSTER CHOWDER. Put thin slices of salt pork into the bottom of a kettle, then a layer of thin sliced potatoes, then oysters over the potatoes, season them with salt, pepper and some butter ; pour over each layer half a teacup of tomato catsup, put in what you wish in layers, pour over it the liquor of the oysters, cover tightly and let stew slowly for half an hour. M OYSTER PIE. Stew enough oysters to make a pie the size you wish; if the liquor is fresh stew the oysters in it, that is, let them just come to a boil, season with salt and pepper, and mix together two tablespoons of corn starch or flour, with two tablespoons of butter to a pint of the stew; line a deep earthen pie-plate with a rich paste a quarter of an inch thick, then put in the oysters and cover with an upper crust solid, or ornament with strips of paste. OYSTER PATES.