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Twenty-five oysters, one-half pint cream, one tablespoonful flour, one tablespoonful chopped parsley, yolks two eggs, salt and pepper. Drain oysters and chop fine, then drain again. Put the cream onto boil. Rub flour and butter together, and stir into the cream when boiling; as soon as it thickens, take it from the fire and add the other ingredients. Beat the yolks before adding them. Fill the shells, sprinkle lightly with bread crumbs, put into a quick oven and brown delicately; serve very hot. Garnish with parsley. Miss ANNIE BENTLEY. [illustration: TOASTED FISH] If a large fish, cut into four or five inch squares, pepper, salt and flour it, then fry it in boiling lard. Your fish should swim in lard, or it is apt to be scorched on the under side, and this spoils its fine appearance. Send it hot to table, with melted butter. Mrs. M. MAson. FRIED OYSTERS. Drain the oysters; roll each one first in cracker crumbs, then in egg mixed with « little milk, and season with pepper and salt, then again in cracker crumbs. Use first the crumbs, as the egg will not otherwise adhere well to the oyster. Place them in a wire basket and immerse in smoking hot fat. As soon as they assume a light-amber color draw and serve immediately. Pickles, chow-chow, horse-radish, cold slaw or celery salad are served with fried oysters and may be used as a garnish or be served separately. MRS. MOLLY CHURR. DEVILED SHRIMP. Take one quart can Dunbar shrimps, wash them carefully in cold water, dry on a soft towel, chop them into small pieces with a silver knife. Put a tablespoonful butter into a sauce pan, add two tablespoonfuls flour, mix and add one pint milk or cream. Stir constantly until the mixture thickens; then add three hard-boiled eggs chopped fine, the shrimps, parsley chopped fine, salt, pepper, dash nutmeg, cayenne. Serve in little dishes smoking hot. (In addition put grated bread crumbs on top). Mrs. B. S. LEAK. [| 75 ] FRIED OYSTERS. Take oysters trom liquor one by one and lay on aclean towel to drain. ‘Then have bread or cracker crumbs into which have been beaten up several eggs, whites and yellows together, with a little salt and pepper. Have ready a pan with boiling lard, roll oysters well in erumbs until covered, and drop thein into the hot lard, as many as you can without one oyster touching another. Fry a light brown. BICKLED OYSTERS: Take large oysters and drain them thoroughly, puta quart of hot water in a porcelain kettle, four or five blades of mace, about two tablespoonfuls all spice, one or two pods red pepper, and salt to taste. Put the oysters in and let them cook until the gills shrivel, drain from the water, put in a bowl and cover with cold vinegar. Cook only about one pint of oysters at one time, as they are cooked with vinegar. After they are all pickled add some of the spice water to the oysters and vinegar enough to remove the sour taste. . DICEY OBARTON. BOILED ROCKFISH. Take one large rockfish after it has been nicely dressed and slightly salted, wrap in a wet cloth and put in a pan of boiling water, allowing the water to cover the fish. Let it boil about one hour, then remove, put on dish with one dozen hard-boiled eggs. Serve hot with drawn butter sauce. [ 76 | LITTLE PIGS IN BLANKETS. Drain one pint oysters; have as many thin slices bacon as there are oysters. Roll each oyster in one very thin slice bacon and fasten with a toothpick. Brown del1- cately and quickly in hot frying pan. ‘Take to the table immediately without removing toothpick. Mrs. S. K. Howe. PICKLE DSO SERS: Put one quart oysters in one pint of their liquor, and plump them; then take off fire, remove oysters and add one pint vinegar and spices to taste—cloves, allspice, mace, pepper and salt. When this comes to a boil, pour over oysters and set in cool place.