Broiled Oysters

1. Dry large oysters with a napkin; season with pepper and salt, and broil on a fine wire broiler; turn frequently; or dip each oyster in butter, and roll in bread crumbs before broiling; serve on a hot dish with butter on them.

2. Drain select oysters in a colander. Dip them one by one in melted butter, to prevent sticking to the gridiron, and place them on a wire gridiron. Broil over a clear fire. When nicely browned on both sides, season with salt, pepper, and plenty of butter, and lay them on hot buttered toast, moistened with a little hot water. Serve very hot, or they will not be nice. Oysters cooked in this way and served on broiled beefsteak are nice.

Oyster Chowder

Fry out three rashers of pickled pork in the pot you make the chowder; add to it three potatoes and two onions, both sliced; boil until they are nearly cooked; soak two or three dozen crackers in cold water a few minutes, then put into the pot a half can of oysters, one quart of milk, and the soaked crackers. Boil all together a few minutes, season with salt, pepper, and butter. Fish chowder can be made the same way by using fresh fish instead of oysters.

Oyster Croquettes

Take the hard end of the oyster, leaving the other end in nice shape for a soup or stew, scald them, then chop fine and add an equal weight of potatoes rubbed through a colander; to one pound of this add two ounces of butter, one teaspoonful of salt, half a teaspoonful of pepper, half a teaspoonful of mace, and one-half gill of cream; make in small roils, dip in egg and grated bread, fry in deep lard.

Fried Oysters

1. Take large oysters, wash and drain. Dip them into flour; put in a hot frying pan with plenty of lard and butter; season with salt and pepper; fry brown on both sides. Fried in this way, are similar to broiled oysters.

2. Drain the oysters, and cover well with finest of cracker crumbs, seasoned with salt and pepper. Let them stand half an hour, then clip and roll again in the meal; fry brown in a good quantity of lard and butter.

3. Drain thoroughly in a colander; season with pepper and salt, and set in a cool place until needed; roll each oyster in bread crumbs, and fry in hot lard as you fry doughnuts; drain, and send to the table on a hot platter, garnished with chopped pickles or cold slaw.

Oyster Pie

1. Line a dish with a puff paste or a rich biscuit paste and dredge well with flour; drain one quart of oysters, season with pepper, salt, and butter, and pour into the dish; add some of the liquor; dredge with flour and cover with a top crust, leaving a small opening in the center.

2. Allow one can of oysters for two pies, roll out your paste and put in your pie-pan or dish, then put in oysters and cut up a piece of butter the size of an egg for each pie into small pieces; season with salt and pepper, sprinkle a tablespoonful in each, and roll out a top crust; bake from three-fourths of an hour to an hour.