Deviled Oysters

Drain 2 doz oysters, chop fine, and mix with small 1/2 loaf bread moistened with a little water. Season with salt, black pepper and a pinch of cayenne pepper, 1 tablesp butter, and a little finely chopped parsley. Fill cleaned oyster shells with this mixture, sprinkle with cracker crumbs, and set in a brisk oven to brown.-[Mrs. G. T. D., La.

Pickled Oysters

Wash 4 doz large oysters and wipe dry; strain the liquor and add to it 1 teasp pepper, 2 blades of mace, 1 level tablesp salt, and 6 or 7 tablesp vinegar. Simmer the oysters in this liquor a few minutes, then skim them out and put them in a small jar. Boil the pickle a few minutes longer, skim, and when cold, pour it over the oysters. Have the jar overflowing full, and seal air tight.- [M. P., N. H.

Scalloped Oysters

Have ready a buttered baking dish, some melted butter in a saucer and some fine cracker and bread crumbs mixed. Rinse and drain small oysters, lift each one on a fork, roll first in melted butter, and then in crumbs, and put in the baking dish. Cover the bottom of the dish with oysters treated this way, sprinkle with salt and pepper and a very, very little mace-be careful not to use too much. Fill the dish in this way, and then pour in about 1/4 cup strained oyster liquor and 2 tablesp cream. Cover the top with a thin layer of crumbs, dot with bits of butter, and bake in a hot oven about 1/2 hour.-[M. P., N. H.

Baked Oysters

Wash and drain 1 qt small oysters. Make a sauce of 1 cup strained oyster liquor, 1/2 cup milk and 1/4 cup each butter and flour. Season with 1 level teasp salt, a few dashes of pepper and 1 tablesp grated cheese. Add the cheese after the sauce has cooked 5 minutes, and remove from the fire as soon as the cheese is melted. Parboil the oysters in a little of their own liquor until the edges curl, then put them in the sauce prepared as directed above, turn all into a buttered baking dish, Gover with 1 cup fine cracker crumbs, dot liberally with butter, and bake until the crumbs are brown. Parboil the oysters before making sauce, as the extra liquor will be needed.- [M. P., N. H.

Fried Oysters or Clams, and Fritters

Wash, drain and dry oysters between clean cloths. Dip in beaten eggs, then in bread or cracker crumbs, and then in eggs and cracker crumbs again, seasoned with salt and pepper. Fry about 1 minute in deep, smoking hot fat. Drain on soft paper to absorb the grease, and serve at once. To make fritters dip the oysters in a batter made of flour, eggs and a little of the oyster liquor and salt. The oysters should be generously covered with the batter. Fry quickly in deep, hot fat. Clams may be prepared the same way.- [A. G., Mass.

Never salt oysters until just before removing from the fire, or they will shrivel and harden.-[S. E. W., O.

Oyster Stew

To 1 cup strained oyster liquor add 1/2 cup water, boil and skim, then add 1/2 teasp salt, 1/4 teasp pepper, 1 tablesp butter and 1 tablesp fine cracker crumbs. When it boils add 1 qt oysters and boil 1 minute. Put 1/2 cup cream in a tureen, pour the boiling oyster stew in this, and serve at once. Do not cook the oysters in milk, as that toughens them.- [E. K., Mass.

Oysters with Macaroni

Break 1/2 lb macaroni (spaghetti) into 1 inch pieces, and cook in boiling salted water until tender, then drain in a colander. In the bottom of a buttered baking dish put a layer of the macaroni, cover with oysters, and a little of their liquor, sprinkle with seasoning and bits of butter, and so continue with alternate layers of macaroni and oysters until the dish is filled. Pour over all 1 1/2 cups milk mixed with 2 well-beaten eggs, cover the top with bread crumbs, dot liberally with pieces of butter, and bake in a quick oven until nicely browned.- [M. F. S., Mich.

Oyster Pie

Mash 1 qt boiled potatoes, add 1 pt oysters with their liquor, 1 tablesp butter and salt and pepper to taste. Line a pie tin with pastry, pour in the potato and oyster mixture, cover with pastry, and bake in a quick oven.-[Mrs. H. L., Va.

Oyster Omelet

To 1 doz small oysters add 3 or 4 well-beaten eggs, 2 or 3 tablesp milk, and salt and pepper to taste, with fine bread crumbs to thicken. Put in a small well buttered baking dish, dot with butter, bake until browned, and serve at once.- [M. P., N. H.

Oyster Dressing

Mix together 1 qt stale bread crumbs, 1 pt finely chopped oysters, 1 beaten egg, 2 tablesp melted butter, 1 teasp herbs, and milk enough to moisten.- [Mrs. J. C. R., Ind.