The housekeeper's companion

Oyster FRITTERS.-Take a quart of oysters from their own liquor, strain it and add to it half a pint of milk and two well beaten eggs, stir in it by degrees flour enough to make a smooth but rather thin batter; when perfectly free from lumps put the oysters to it, have some lard or beef dripping made hot in a frying pan, salt it a little, and when it is boiling hot put in the butter with a large spoon, having one or more oysters in each; hold it over a gentle fire until one side is a delicate brownturn each fritter separately. When both sides are done, take them on a hot dish and serve for breakfast or supper. Fried Oysters. — Take large oysters from their own liquor into a thickly folded napkin to dry them off; then make a tablespoonful of lard or beef fat hot, in a thick-bottomed frying pan, add to it a half saltspoonful of salt; dip each oyster in wheat flour, or cracker rolled fine, until it will take up no more, then lay them in the pan, hold it over a gentle fire until one side is a delicate brown; turn the other by sliding a fork under it; five minutes will fry them after they are in the pan. Oysters may be fried in butter, but it is not so good; lard and butter half and half is very nice for frying. Some persons like a very little of the oyster liquor poured in the pan after the oysters are done; let it boil up, then put it in the dish with the oysters; when wanted for breakfast this should be done. Broiled Oysters. — Take the large oysters from their own liquor, lay them on a folded napkin to dry off the moisture, then dip each one in wheat flour or rolled cracker, or first into beaten egg and then into rolled cracker; have a gridiron made of coarse wire, put it over a bright but not fierce fire of coals, lay the oysters carefully on; when one side is done turn the other, put some sweet butter on a hot plate, sprinkle a little pepper over, lay the oysters on and serve with crackers. To Stew Oysters. — Put the oysters with the broth to boil, and when they begin to curl, skim them out of the kettle into a pan of cold water; let them lie in the water until the broth has been skimmed and seasoned with butter, salt and pepper, add mace if you like; then drain off the water and return the oysters to the broth. When they begin to boil up again they are ready to serve, and will be found to be more plump and hard by the process. Griddled Oysters. — Heat a griddle very hot, butter it and lay oysters all over it; when brown on one side, turn as you do griddle cakes. They should be washed first from the liquor, and this must be boiled and skimmed, and turned over the oysters when served, first seasoning it with butter, salt and pepper; serve on bread or cracker toast. Panned Oysters. — Take the oysters from their liquor, and put them in a saucepan or spider that is hot. Let them cook quickly, season with salt and pepper, and a little butter, and lay upon toast. A little juice will exude from the oysters while cooking, which will keep them from getting too dry, and they will prove very palatable to all who will try it.