The national course in home economics

Take large oysters and strain through a colander, put juice on fire until it comes to a boil, then skim; melt some butter and brown it, then thicken with flour and brown together, then add the juice with a little water, to make sufficient gravy to soak the toast; wipe the oysters dry and broil on a broiler; mix with gravy and spread over the toast. Mrs. L. Brown. MOTHER'S RECIPE FOR FRYING OYSTERS. Put plenty of butter in a frying-pan and let it get real hot before you begin frying. Beat up well as many eggs as you judge you will need; dip the oysters therein, one by one, then roll them very lightly in cracker crumbs, then drop them in the hot butter. They will brown nicely before the oysters cook too much. Letitia Buzley. FRIED OYSTERS— No. 2. Select fine, large oysters, dry them out of their own liquor. Have ready a plate of eggs and a plate of bread-crumbs. Lay them in the egg a few minutes, and then roll them in the bread-crumbs, allowing them to remain in these also, for a minute or two; this will make them adhere, and not come off as a skin, when in the pan. Fry in half butter and half lard, in order to give them a rich brown. Make it very hot before putting the oysters in. Mrs. R. Hathaway. OYSTER PATTIES. Roll out puff paste a quarter of an inch thick, cut it into squares, cover ten patty pans, and put on each a crust of bread the size of a walnut. Roll out another layer of paste the same thickness, cut as above, wet edge of the bottom paste and put on top; pare them, so the edges will be even, notch them with the back of the knife, rub them lightly with the yolk of an egg, and bake them in a hot oven about a quarter of an hour. When done slice very thin off the top, remove the bread and the inside paste. Filling. — Parboil two dozen oysters In their own liquor, after boiling it down to half, cut the oysters in halves, put them in a pan with an ounce of butter rolled in flour, half a gill of cream and a little salt. Stir this mixture over the fire five minutes, fill the patties, put the cover on, and serve hot. Mrs. George Bonham. FILLING FOR OYSTER PATTIES— No. 2. Mix well together two tablespoons of butter, two tablespoons of flour, then pour half a pint of oyster liquor and one-half a pint of cream into the butter and flour. Beat and add the yolics of two eggs. Warm the oysters in their own liquor, and add them to the mixture just before they are to be used in the patties. Mrs. L. Cleveland. STEAMED OYSTERS. Wash the oyster shells thoroughly with a brush, place them side by side in a steamer, close it well and put over a large pot of boiling water. The deep shell must be undermost in order that no juice may be wasted. As soon as the shells open, the oysters are done and should be served at once with pepper, salt, butter, and a thin slice of lemon with each oyster. Mrs. a. Anderson. ROAST OYSTERS IN THE SHELL. Prepare the oysters as for steaming, thfen roast them over a clear fire with the large shell down. Two minutes after the shells open, the oysters are done. Take up quickly and serve in the shells on a hot platter, with pepper, salt and butter to suit the individual taste. F. H. N. OYSTER CROQUETTES.