The household (of the Detroit free press)

of the best quality of oysters in a hot tureen. Pour over these parboiled oysters the sauce compounded as above and serve while still scalding hot. STEWED OYSTERS ON TOAST. Take the quantity of oysters needed, drain them in a colander ; put them in a frying-pan with pepper, salt and cream ; put two ounces of butter in a platter over the steam of a kettle, and when the oysters are puffed pour them into the melted butter and serve on toast. WATER TURTLES OR TERRAPINS. Plunge the turtle into a pot of boiling water and let it lie there five minutes, you can then skin the tender part easily, and pull off the horny parts of the feet. Lay it for ten minutes in cold salt and water ; then put into more hot water, salted, but not too much. Boil until tender. The time will depend upon the size and age. Take it out, drain and wipe dry; loosen the shell carefully, not to break the flesh; cut open also with care, lest you touch the gall bag with the knife. Remove this with the entrails and sand bag. Cut all the rest of the turtle into small bits, season with pepper, salt, a chopped onion, sweet herbs, and a teaspoonful of some spiced sauce, or a tablespoonful of catsup — walnut or mushroom. Save the juice that runs from- the meat, and put all together into a saucepan, with a closely-fitting top. Stew gently fifteen minutes, stirring occasionally, and add a great spoonful of butter, a tablespoonful of browned flour wet in cold water, a glass of brown sherry, and lastly, the beaten yolk of one egg, mixed with a little of the hot liquor, that it may not curdle. Boil up once, and turn into a covered dish. Send around green pickles and delicate slices of dry toast with it. VEGETABLE AND MEAT. The basis of all good soups is the juice of meat. This may be made by boiling the cracked joints of uncooked beef, veal or mutton ; to these may be added the cracked bones of cooked game or underdone beef or mutton, but for juices and nourishment depend upon the juices of the uncooked meat, the rest being only added for flavoring. To extract the juices, cut the meat into small pieces, break the bone the whole length, put into cold water, without salt, and let heat very slowly. When it once comes to a boil, let it be well skimmed, and then put the pot where it will simmer slowly until the meat is thoroughly done and freed from the juices, keeping the pot closely covered the while. The next day, when the soup is cold, remove the fat, which will harden on top of the soup. All soups are better for being made one day before using, and the next day put on the stove and the vegetables added.