The new practical housekeeping

For Manhattan Fried Oysters, after draining, season with salt and pepper, roll in cracker-crumbs or dust and cover the bottom of a frying-pan in which a tablespoon or two of butter has been made very hot ; fry brown, turning as needed and serve on dry toast. One of the most ornamental ways of serving fried oysters is as follows : cut off top from a brick-shaped loaf of bread scraping off the inner crumbs from top and the remaining part of loaf, leaving crust half an inch thick ; place in stove until thoroughly heated, then put in the fried oysters, cover with top, tie around it ribbon, corresponding with table decorations, place on platter and serve, garnished with slices of lemon and sprigs of parsley. The loaf may be used several times if cared for carefully ; or prepare small rolls in same way, cutting them into two lengthwise, fill, tie, and serve individually. These are also nice filled with any salad or chopped meats. Always serve pickles, slaw, grated horseradish, etc., with fried oysters. Fricasseed Oysters, — Drain liquor from a quart oysters, strain Pint of it into stewpan and when it boils put in oysters ; when they begin to swell add tablespoon flour rubbed smooth with two of butter and cook until oysters are white and plump, add a gill cream with white pepper and salt to taste and serve hot ; some add beaten eggs and juice of a lemon, sprinkling a little chopped parsley over the fricassee, after dishing and just before serving ; or omit liquor, Put drained oysters in a hot frying-pan with tablespoon butter, then nish as above, adding an egg or two with the cream. For a richer fricassee, parboil or swell fifty fine oysters in their own juice. Remove Scum, and place juice and oysters in a hot tureen, cover and keep in a warm place. Rub together six tablespoons butter, three of flour and a half gill hot cream till a smooth paste ; add this to a quart and a half hot cream in stewpan over fire and stir constantly ; season to taste with salt, white pepper, allspice, mace and a little nutmeg; stir until mixture begins to thicken, then add the wellbeaten yolks of six eggs. Strain mixture over oysters, stir well, then cover thickly with bread-crumbs, on top of which lay a few bits of butter. Place in quick oven until top is of a very rich brown. Serve very hot. Some liKe the addition of a teaspoon chopped parsley, and if served in an open dish garnish with squares or rounds of fried bread and sprigs of parsley. Hidden Oysters, — Cut as many thin slices of fat bacon as there are oysters, large New York Counts, dust a little cayenne on each oyster and wrap a slice of bacon around it, keeping in place with . wooden toothpicks ; heat a frying-pan, put in bacon and oysters and keep over quick fire until bacon is browned on all sides, being careful not to bum ; take out the toothpicks or not as preferred, and serve singly on small squares of toast. Must all be prepared very quickly and served very hot.