The household (of the Detroit free press)

Take your scallop shell or dish and butter and bread it, using only the sweetest of bread crumbs and butter. On this place a layer of extra primes. Season with pepper and salt. Add another layer of oysters, bread crumbs ; butter and season again. Add a third layer of oysters; also a little butter and a dash of cayenne pepper and the liquor of the oysters. Place in the oven and allow to remain twenty minutes. Have in readiness a very hot shovel. Hold this over the top until it is deepened to the rich brown of good toast or a cup of pound cake. FRIED OYSTERS. Use for frying the largest and best oysters you can get. Take them from the liquor, lay them in rows upon a clean cloth and press another lightly upon them to absorb the moisture ; have ready some beaten eggs and some cracker dust. Heat enough oil in the pan to cover the oysters. Fry them only in the very best of sweet oil. Avoid another prevailing mistake of frying too much ; fry not to a dark brown, but only to a rich golden brown. The former course tends to make the oysters tough, while the plan of frying only to a deep, rich yellow, leaves them far more tender, and with a much higher oyster flavor. Dip each one in the egg first, then into the cracker, rolling it over, that it may be completely covered. Drop them into the frying-pan and fry quickly. Do not let them remain in the pan an instant after they are done. Serve dry, on a hot dish. OYSTERS FRIED IN BATTER. Take one cup of sweet milk, one egg, a pinch of salt and flour enough to make a stiff batter ; dip the oysters in the batter and fry one at a time, each one having a little batter on it. FRICASSEED OYSTERS. Parboil fifty of the freshest of extra prime oysters, not in water, but in their own juice. One good scald is sufficient. Remove the scum and strain off all the juice. Put in a hot tureen with cover, and set aside in a warm place. Rub well together six ounces of the choicest of table butter, three tablespoonfuls of scalding hot cream into a fine, smooth paste, entirely free from lumps or grains. Place this in a quart of hot cream in a stew-pan on the fire and stir constantly. Add three full saltspoons of salt, two each of ground white pepper, allspice and mace. Stir all until it is thick. Now add the well beaten yolks of two fresh eggs. Strain the whole through a fine sieve. Pour the same over the oysters. Cover thickly with fresh bread crumbs. Place all in a quick oven, where allow to remain until the top is deepened to a rich, dark brown. Serve hot. OYSTER FRITTERS. Drain the liquor from the oysters, and to a cup of this add the same quantity of milk, three eggs, a little salt, and flour enough for a thin batter. Chop the oysters and stir into the batter. Have ready in the frying-pan a few spoonfuls of sweet lard, or half lard and half butter ; heat very hot and drop the oyster batter in by the spoonful. Try a spoonful first to be sure the lard is hot enough and the fritter of the right consistency. Take from the pan as soon as they are done a light brown, and serve as soon as possible. OYSTER OMELET.