Oyster Pot-Pie

Have ready nice light-raised buiscuit dough, cut it into small squares season the oysters well with butter, pepper, and salt, and thicken them with a little flour; drop in the pieces of dough and boil till done. This may be baked in the oven in a pudding dish, allowing the dough to brown on the top.

Pickled Oysters

1. Take two quarts of oysters, put them in a saucepan, and, if they are fresh, salt them; let them simmer on the fire, but not boil; take out the oysters, and add to the liquor in the saucepan a pint of vinegar, a small handful of whole cloves, quarter of an ounce of mace, and two dozen pepper-corns; let it come to a boil, and when the oysters are cold in the jar, pour the liquor on them.

2. Choose the largest oysters and simmer over a slow fire, with a small bit of butter, for three minutes, and then skim out on to a dish to cool; take equal quantities of the liquor and cider vinegar, and heat; place a layer of oysters in a stone jar; throw over them some ground mace, a few cloves, whole allspice, and whole pepper then oysters and spice until all are used; pour over the hot liquor and set away in a cool place.

Spiced Or Pickled Oysters

Put into a porcelain kettle one hundred and fifty large oysters with the liquor; add salt, and simmer till the edges roll or curl; skim them out; add to the liquor one pint of white wine vinegar, one dozen blades mace, three dozen cloves and three dozen pepper-corns; let it come to a boil and pour over the oysters. Prepared in this way, they will keep several weeks in cold weather.

Roasted Oysters

Take oysters in the shell, wash the shells clean and lay them on hot coals: when they are done they will begin to open. Remove the upper shell and serve the oysters in the lower shell, with a little melted butter poured over each.

Oysters, Fancy Roast

Toast a few slices of bread, and butter them; lay them in a shallow dish; put on the liquor of the oysters to heat, add salt, and pepper, and just before it boils, add the oysters; let them boil up once and pour over the bread.

Oyster Stew

Put two quarts of oysters in the saucepan with the liquor, and when they begin to boil skim them out and add a pint of cream or rich milk and seasoning; skim well; add to the oysters butter to taste, and pour the hot liquor over them, and serve.

Stewed Oysters

Take one quart of liquor oysters; put the liquor (a teacupful for three) in a stewpan, and add half as much more water, salt, a good bit of pepper, a teaspoonful of rolled cracker for each. Put on the stove, and let it boil; have your oysters ready in a bowl; the moment the liquor boils pour in all your oysters, say ten for each person, or six will do. Now watch carefully, and as soon as it begins to boil take out your watch, count just thirty seconds, take your oysters from the stove. You will have your big dish ready, with one and a half tablespoonfuls of cream or milk for each person. Pour your stew on this, and serve immediately. Never boil an oyster in milk if you wish it to be good.

Maryland Stewed Oysters

Put the juice into a saucepan, and let it simmer, skimming it carefully; then rub the yolks of three hard-boiled eggs and one large spoonful of flour well together, and stir into the juice. Cut in small pieces quarter of a pound of butter, half a teaspoonful of whole allspice, a little salt, a little cayenne, and the juice of afresh lemon; let all simmer ten minutes, and just before dishing add the oysters. This is for two quarts of oysters.

Oysters With Toast

Broil or fry as many oysters as you wish, and lay them on buttered toast; salt and pepper; pour over them a cup of hot, rich cream; keep them perfectly hot until eaten.

Oyster Soup

Drain one quart of oysters, and to the liquor add one quart of boiling water; let it boil; skim carefully; season with a little cayenne pepper and butter size of an egg; add the oysters, and let it boil up once; season with salt, and serve in a hot soup tureen.

Oyster Short-Cake

Make a good short-cake, and bake on pie plates; put a quart of oysters on the stove with a little water, half a cup of milk, a good-sized piece of butter, salt, and pepper, and thicken with a tablespoonful of flour; when the cakes are baked, split and spread the oysters between, and some on top.

Steamed Oysters

Drain some select oysters; put into a pan, and place in a steamer over boiling water; steam until the oysters begin to curl, and then serve on a hot dish, with butter, salt, and pepper; garnish with chopped pickles.

Oyster Omelet

Beat six eggs separately very light; season with pepper and salt; add two tablespoonfuls of cream, and pour into a frying-pan, with a good tablespoonful of butter; drop in the omelet eight or ten large oysters, chopped fine, and fry; fold over, and send to table immediately.

Scolloped Oysters

Drain the oysters; place a layer of rolled cracker in the bottom of a buttered pudding-dish; then a layer of oysters; sprinkle with pepper, salt, and small bits of butter; moisten with a little of the liquor mixed with milk; then a layer of bread crumbs, then oysters, and so on until the dish is full, having crumbs on top; beat an egg into a little milk, and pour over the whole; sprinkle with small bits of butter; cover, and bake half an hour; remove the cover, and brown on top before sending to the table.