Oyster Pie

Line a tin plate with plain paste, and then put in two dozen oysters, sprinkle with a little pepper, salt, and grate on a little nutmeg. Strew in a little butter, and cover with a rich paste. Bake twenty minutes, and serve immediately.

Oyster Patties

Make the shell the same as for chicken patties, Put one quart of oysters in a basin with their own liquor, and let them boil three minutes. Season with a little salt, pepper, and a heaping spoonful of butter; fill the shells with this, and send to the table immediately.

Oyster Roast

Cook the same as for patties, but serve on buttered toast.

Scalloped Oysters

Put a layer of oysters in an oval dish, and dredge in a little salt, pepper, and butter; then a layer of rolled cracker, and another of oysters; dredge the oys-sters as before, and cover with cracker; over the cracker grate a little nutmeg, and lay on small pieces of butter. Bake twenty minutes in a quick oven; add a glass of Maderia wine if you choose. Allow four crackers, two spoonfuls of butter, and one teaspoonful of pepper to one quart of oysters. Fill the dish to within an inch of the top

Fried Oysters

Drain the oysters on a sieve; roll them in cracker crumbs, and fry in boiling lard a light brown. Serve on brown-bread toast When you desire them fried in batter, make one as for apple fritters, and fry in boiling lard. Have the dishes very hot.

Broiled Oysters

Prepare in crumbs as for frying, and broil a light brown. Examine oysters carefully to see that there arc not pieces of shell among them. Some oysters need more salt than others.

Veal Croquettes

Chop fine two pounds of cold veal; season with one teaspoonful of pepper, one tablespoonful of salt, one of butter Mix with this two eggs and one fourth of a cup of water. Mix this thoroughly, and make into pear shapes about the size of an egg. Have two well-beaten eggs; dip the croquettes into them, and fry a light brown in boiling lard.

Rice Croquettes

Boil one cup of rice, as for a vegetable, and when cool, mix with four well-beaten eggs, one grated nutmeg, half a cup of sugar, and if not salt enough, a little more salt. Make into pear shapes about the size of an egg, then dip in well-beaten egg, and fry in lard a light brown.

Macaroni In Cream

Wash a pint of macaroni, and then put in a basin with cold milk; set this into another basin with some water, and let it stand on the fire twenty minutes; then take off, and when it gets cold, stir in one tea-spoonful of salt and three well-beaten eggs; turn this into a shallow dish, and bake twenty minutes.

Queen Fritters

Into half a pint of boiling water stir half a cup of but ter, and when this boils up, stir in one pint of flour; let this cook about five minutes, beating well all the time; then take off, and turn into an earthen dish When this is cool, break five eggs into a dish, but do not beat them; turn one third of the eggs into the dish with the paste, and beat all together with the hand. When this is well mixed, turn in half of the remainder; beat as before, and then add the remainder of the egg, and beat twenty minutes. Drop this paste in teaspoonfuls into boiling lard, and fry until they crack open (this will be in about fifteen or twenty minutes). Serve with or without sugar and wine.

Plain Fritters

Beat to a froth two eggs, and stir into this half a pint of milk, one teaspoonful of salt, two cups of flour; beat this lightly, and drop by teaspoonfuls into boiling lard, and fry a light brown.

Apple Fritters

Make the batter as for plain fritters. Pare and core nice tart apples; cut them in thin slices, dip them in the batter, and fry brown.

Pancakes

Beat to a froth three eggs; stir into this half a pint of milk, one teaspoonful of salt, and three tablespoonfule of flour. Heat the frying-pan, and grease well with butter; turn one third of the batter into it, and fry a light brown on one side, shaking the pan frequently to prevent burning. When brown on one side, turn and brown the other. When done, spread with jelly, fold, and serve immediately. You can omit the jelly, and spread with sugar, if you choose.