La cuisine creole

Put into a silver chafing dish, a quarter of a pound of butter; lay in a quart of oysters; strew over them grated bread which has been toasted, beaten and sifted; some cut parsley and a little pepper and sait ; cover the top with bits of butter cut thin; pour on a pint of Champagne, cover and cook. This may be done in a pan or oven. OYSTERS STEWED WITH MILK. Take a pint of fine oysters, one-half pint of their own liquor and a half a pint of milk; boil the liquor, take oflf the seum; put in a quarter of a pound of butter, pepper and sait, to taste, and serve crakers and dressed celery with them. STEWED OYSTERS ON TOAST. Take the oysters from their liquor, let it settle; then strain and add some whole pepper, two blades of mace, and three cloves, and put over a moderate fire in a block-tin covered sauce-pan; mix a little flour with a piece of butter, as large as a hen's egg for two dozen oysters, and stir in the boiling liquor; remove any scum which may rise, then put in the oysters and let them cook for five minutes. Line a hot oyster dish with toasted, well-buttered bread, and pour over it the boiling oysters. Only rich juicy oysters will stew to advantage. Milk is always an improvement, but in this receipt it can be dispensed with; if, however, it is convenient pour in a half a pint just as the oysters are put in to boil, as earlier it might curdle. OYSTER TOAST. A nice little dish for a luncheon or a late supper. Scald a quart of oysters in their own liquor, take them out and pound or chop them to a paste; add a little cream or fresh butter, and some pepper and sait. Qet ready some thin slices of toast moistened with boiling water, and spread with fresh butter; then, spread over the butter the oyster paste. Put a thin slice of fresh cut lemon on each piece, and lay parsley on the platter. Serve this very hot or it will not be good. SCALLOPED OYSTERS. — NO. 1. Lay the oysters in a shallow pan or dish with a little of their own liquor, some pepper, sait, chopped parsley, butter, and grated bread crumbs. Have a layer of bread crumbs on the top of the pan, and set it in the oven to bake a light brown. They should be served hot with tomato or walnut catsup poured over them. SCALLOPED OYSTERS. — NO. 2. Procure any quantity of oysters desired, and place in a baking dish; put alternate layers of oysters and pounded crackers; season each layer with sait, pepper and butter. When filled, pour on enough milk to soak the crackers, and bake forty minutes. Serve hot. OYSTERS FRIED. Take large oysters from their own liquor; dry and lay them in a towel till you beat, very hot, a cup of lard in a thick-bottomed pan. Dip each oyster in wheat flour, or rolled cracker, until it will hold no more; then lay it in the pan. The fire must be moderate, or the oysters will scorch before cooking through. They will brown on one side in five minutes, then turn them. Oysters may be dipped in beaten egg and rolled cracker, and then fried. OYSTER PICKLE. VERY EASY AND NICE. Wash four dozen oysters; let them be fine and large, with plenty of their own liquor. Pick them carefully, strain their liquor and to it add a dessertspoonful of pepper, two blades of mace, a tablespoonful of salt, and a cup of strong wine vinegar. Simmer the oysters in this flve minutes, then put them in small jars. Boil the pickle again, and when cold add acup of fresh vinegar ; and fill up the jars, cork them, and set away for use. VEAL SWEETBREAD AND OYSTEE PIE.