aspoonful of salt; half a teaspoonful of
pepper; one saltspoonful of mace. Mix the salt, pepper, and mace together.
Butter a pudding-dish; heat the juice with the seasoning and butter,
adding a teacup of milk or cream if it can be had, though water will
answer. Put alternate layers of crumbs and oysters, filling the dish in
this way. Pour the juice over, and bake in a quick oven twenty minutes. If
not well browned, heat a shovel red-hot, and brown the top with that;
longer baking toughening the oysters.

OYSTERS FOR PIE OR PATTIES.

One quart of oysters put on to boil in their own liquor. Turn them while
boiling into a colander to drain. Melt a piece of butter the size of an
egg in the saucepan, add a tablespoonful of sifted flour, and stir one
minute. Pour in the oyster liquor slowly, which must be not less than a
large cupful. Beat the yolks of two eggs thoroughly with a saltspoonful of
salt, a pinch of cayenne pepper, and one of mace. Add to the boiling
liquor, but do not let it boil. Put in the oysters, and either use them to
fill a pie, the form for which is already baked, for patties for dinner,
or serve them on thin slices of buttered toast for breakfast or tea.

SPICED OR PICKLED OYSTERS.

To a gallon of large, fine oysters, allow one pint of cider or white-wine
vinegar; one tablespoonful of salt; one grated nutmeg; eight blades of
mace; three dozen cloves, and as many whole allspice; and a saltspoon even
full of cayenne pepper. Strain the oyster juice, and bring to the
boiling-point in a porcelain-lined kettle. Skim carefully as it boils up.
Add the vinegar, and skim also, throwing in the spices and salt when it
has boiled a moment. Boil all together for five minutes, and then pour
over the oysters, adding a lemon cut in very thin slices. They are ready
for the table next day, but will keep a fortnight or more in a cold place.
If a sharp pickle is desired, use a quart instead of a pint of vinegar.

SMOTHERED OYSTERS (_Maryland fashion_).

Drain all the juice from a quart of oysters. Melt in a frying-pan a piece
of butter the size of an egg, with as much cayenne pepper as can be taken
up on the point of a penknife, and a saltspoonful of salt. Put in the
oysters, and cover closely. They are done as soon as the edges ruffle.
Serve on thin slices of buttered toast as a breakfast or supper dish. A
glass of sherry is often added.

OYSTER OR CLAM FRITTERS.

Chop twenty-five clams or oysters fine, and m