The way to the heart

cloves and mace. Heat well again, as it cools while straining. Put 4 tablespoons of browned flour with 4 ounces of butter, and make force meat balls with i pint of veal chopped fine; add a little thyme, salt and pepper. Fry brown and let them cool. Chop fine 4 hard-boiled eggs and put them in the bottom of the tureen, drop in the balls and pour the soup over them. When the soup comes ofif the fire add i tumbler of port or claret and serve at once. OYSTERS. "Why, then, the world's mine oyster, Which I with sword will open." — Shakespeare. OYSTERS. Fried Oysters. Take firm, fresh oysters and cleanse them well ; dry and sprinkle with salt and pepper. Place 2 or 3 together, unless they are very large ; dip in a well-beaten egg, then in cracker dust, and fry in smoking hot lard. Garnish with points of lemon and parsley. Scalloped Oysters. After cleaning the oysters, drain and place on a dry cloth while you prepare the following: Make a cream gravy of i pint of milk, 2 tablespoons of flour and i tablespoon of butter. Use fancy shells to bake them in. Place a layer of oysters and then one of bread crumbs until the shells are well filled — they should hold about 6 or 7 large oysters ; sprinkle bits of celery and butter over the top, and pour over the whole 2 tablespoons of the cream dressing. Dust the top with crumbs and bake a delicate brown. [illustration: Pigs in Blankets.] Get the largest oysters possible and drain them from the liquor, discarding the small ones. Place 2 together, and wrap around them a long thin slice of bacon. After all the oysters have been dressed, fry the little pigs just as you would an ordinary slice of bacon. Serve on toast garnished with parsley. Pickle Oysters. Two quarts of oysters, 2 teacups vinegar, i tablespoon whole allspice, a few blades mace, i lemon, the peel from i orange, 1 pod red pepper, salt to taste. Slip the oysters through your fingers, removing all bits of shell that cling to them, and strain the liquor well. Throw them together again and stew until the oysters curl ; strain and throw in ice-cold water to plump them, changing the water twice. As they cool drain all water from them and drop in a stone jar. Put the vinegar, spice, peel and pepper to the hot juice and allow them to come to a boil; slice the lemon and chop the pepper pod in small pieces, and mix with the boiling liquor. Remove from the fire, and when lukewarm pour over the oysters and cover with a cloth. Good in 36 hours. If not sour enough, add a little more vinegar. Raw Oysters. Oysters must be kept in a very cold place before opening them ; but never allow them to freeze, for once frozen they quickly turn sour and are useless. They should be opened on the deep shell, so as to better preserve the liquor, the stabbing knife run under them and the shells placed on ice for a few minutes before serving. Arrange 6 shells on every plate, with a half lemon and a spoonful of grated horse-radish. Serve with anv small cracker or a nice salt wafer. MEATS. " Some books are to be tasted, others to be swallowed, and some few to be chewed and digested." — Bacon. MEATS. Scotch Collops.