Oyster Patties

Make some rich puff paste and bake it in very small tin patty-pans; when cool, turn them out upon a large dish; stew some large fresh oysters with a few cloves, a little mace, and nutmeg; then add the yolk of one egg, boiled hard and grated; add a little butter and as much of the oyster liquor as will cover them. When they have stewed a little while, take them out of the pan and set them to cool. When quite cold, lay two or three oysters in each shell of puff paste.

Stewed Oysters

Drain the liquor from 2 qts. of firm, plump oysters, mix with one small tea-cupful of hot water, add a little salt and pepper, and set over a fire in a saucepan. When it boils, add 1 large cupful of rich milk. Let it boil up once, add the oysters, and let it boil 5 minutes. When they ruffle add 2 table-spoonfuls of butter, and the instant it is melted and well stirred in, take off the fire.

Broiled Oysters

Drain the oysters well and dry them with a napkin. Have ready a griddle hot and well-buttered, season the oysters, lay them on the griddle and brown them on both sides. Serve them on a hot plate with plenty of butter.

Oysters A La Creme

1 qt. of oysters, 1 pt. of cream; put the oysters in a double kettle, cook until the milk juice begins to flow out, drain the oysters in a strainer. Put the cream on the same way; when it comes to a boil, thicken with flour wet with milk as thick as corn starch ready to mold; then put in the oysters and cook 5 minutes. Serve hot on toast.

Escaloped Oysters

Butter the dish, (common earthen pie plates are the best), cover the bottom of the dish with very fine bread crumbs; add a layer of oysters; season with pepper and salt; alternate the crumbs and oysters until you have three layers; finish with crumbs; cover the top with small pieces of butter; finish around the edge with bread cut into small oblong pieces dipped in butter; bake half an hour; unless shell oysters, wash them thoroughly and strain.

How To Fry Oysters

Use the largest and best oysters; lay them in rows upon a clean cloth and press another upon them, to absorb the moisture; have ready several beaten eggs, and in another dish some finely crushed crackers in the frying-pan heat enough butter to entirely cover the oysters; dip the oysters first into the eggs, then into the crackers, rolling them over that they may become well in-crusted; drop into the frying-pan, and fry quickly to a light brown. Serve dry and let the dish be warm. A chafing dish is best.