The new practical housekeeping

Broiled Oysters. — Remove from shell and heat two dozen oysters in their own liquor, drain and add to oysters in pan a lump of butter, little chopped parsley and shallot, pepper and salt and scald but do not boil ; then put back in shells with a few drops of lemon juice, cover with bread-crumbs and broil ; when they boil in shell take from fire and serve at once. Or, open oysters, leaving them in their deep shell, taking care not to spill the juice, season with small piece butter, a little cayenne, salt, and lemon juice if liked ; place on gridiron over brisk fire and brbil about three minutes. Servo with bread and butter. ^ Creamed Oysters. — Put pint cream in custard kettle with a slica of onion and a bit of mace and let boil ; add tablespoon flour mixed smooth with little cold milk or cream, and salt or pepper to taste ; have the oysters scalded in their own liquor, skimmed if necessary, drain and add them to the boiling cream. Skim out mace and onions and serve very hot on slices of hot buttered toast. Some do not scald the oysters before adding to cream and add their liquor also. The onions and mace may be omitted. Fried Oysters. — This, next to soup, is the way in which oysters are most generally served and we give a number of recipes ; for all of them, the oysters must be drained thoroughly in colander and all bits of shell removed ; to do which it is sometimes necessary to take up each oyster, and some dry on a soft white cloth, although it is best to handle them as little as possible as it tends to toughen them. They can be breaded in any of the ways given on page 267 and bread-crumbs may be used, but it is then very necessary that they be wiped dry before dipping, but with cracker-dust draining is all that is needed. Where one is near a large bakery, it is nicer to buy the latter rather than to prepare it one's self and even more economical. Philadelphia Fried Oysters are prepared by rolling them in flour, seasoned with salt and pepper, dropping them into an equal mixture of lard and salad oil made smoking hot in fryingpan, and serving them the instant their edges begin to curl. For Oopher Fried Oysters, beat three or four more eggs, according to number of oysters to be fried, add equal bulk of rich cream and season with salt and pepper ; dip oysters, one by one in this and then roll carefully in either sifted bread or cracker-crumbs. Let stand in a cool place till ready to fry, an hour or so will not hurt them, fry in frying-pan or like fritters. With Oil^ beat the yolks -oi six eggs with three tablespoons salad oil and season with teaspoon salt and pinch cayenne, dip in this, then roll in cracker-dust and let stand ten minutes, then dip in mixture, lastly roll in sifted breadcrumbs and fry as above. For Italian Fried Oysters, boil three dozen oysters for one minute in their own liquor, and drain them ; fry them in two tablespoons butter, one of catsup, a little chopped lemon peel and parsley; drain, place on dish, and garnish with fried potatoes and parsley. This is a delicious delicacy. Or some bread them, seasoning the crumbs with finely-chopped parsley, grated lemon rind and nutmeg and a pinch of cayenne, and fry as Gopher Fried Oysters, seasoning with celery snlt just before serving.