The new Kentucky home cook book

Put two quarts of oysters, with a little of the liquor, into a kettle. As soon as they come to a boiling, remove the scum ; stir in one table-spoonful of flour, and add pepper to taste ; let them simmer gently until the butter melts ; then stir in a pint and a half of rich milk, and let it come to a boiling, stirring all the time. Mrs. Chas. Tabb. SCALLOPED OYSTERS. Take either soda or butter cracker crumbs, place a layer of them in the bottom of a buttered pudding-dish, and wet them slightly with oyster liquor and cream mixed; next put in a layer of oysters ; season them with pepper and salt and small pieces of butter; then put in another layer of crumbs and oysters alternately until the dish is full. The top layer must be of crumbs. Beat an egg and mix with a small quantity of fresh milk and butter to pour over the top. Cover with paper, and bake half an hour in a hot oven. Remove the paper a few minutes before taking from the stove to brown. Mrs. Axxie Lee. OYSTER LOAVES. Take eight small French rolls ; make a hole in the top by slipping a sharp knife under the crust, lifting it carefully ; scrape out the crumb with a fork. Put one pint of oysters into a pan with their liquor, add butter the size of a large egg, and salt and pepper to taste. When removed Hie New Kentucky Home CooJ: Book. from the fire, add one table-spoonful of cream and half a pint of rolled cracker. Fill the rolls with the oysters, lay the crust on them, and place in the oven to crisp. Serve hot. MuS. THOB3TLY. OYSTER PATTIES. Line small tin pans with rich pie-crust (see Pastry page). Put them in the stove and brown quickly. Take one quart of oysters, half a jDOund of butter, half a tea-cupful of the liquor; put them in a sauce-pan, with salt and pepper; let it become boiling hot. Fill the pans, putting rolled cracker crumbs over the oysters; cover with upper crust. Serve hot. Mrs. Laura Dimmitt. OYSTER PATES. Make some nice puff-paste, and cut a round from it with a cooky-cutter ; with a cutter of a smaller size cut out the middle of the round, thus leaving a ring. Make two more rings, and pile the three neatly on top of a complete round cut by the largest cutter. This forms a little cup of paste. Bake them to a nice brown in a quick oven, then brush them over with a beaten egg, and put them in the oven a minute to glaze. Take them out and fill them with oysters cooked thus: Let a pint of oysters, with their liquor, just reach a boiling; add fresh butter half the size of an egg, half a cupful of cream, and salt and pepper. Cut the oysters into three pieces before cooking. Miss Harrison. SPICED OYSTERS. Scald some large oysters, but do not let them boil. Then take one pint of clear vinegar, one dozen blades of mace, two dozen whole cloves, two dozen whole black peppers, and one red pepper-pod broken in small pieces. Lift the oysters from the kettle, and to the liquor that remains in the kettle add the vinegar and spices; let it come to a boiling, and when cool pour it over the oysters. The New Kentucky Home Cook Book. FRIED OYSTERS.