h sauce.

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 it or them over, that they may become well
incrusted; 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.

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, and 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 off the pan and set them to
cool. When quite cold, lay two or three oysters in each shell of puff
paste.

OYSTERS, STEWED.--In all cases, unless shell oysters, wash and drain;
mix half a cup of butter and a tablespoon of corn starch; put with the
oysters in a porcelain kettle; stir until they boil; add two cups of
cream or milk; salt to taste; do not use the liquor of the oysters in
either stewing or escaloping.

OYSTERS STEWED.--Scald the oysters in their own liquor, then take them
out, beard them, and strain the liquor carefully from the grit. Put into
a stewpan an ounce of butter, with sufficient flour dredged in to dry it
up; add the oyster liquor, and a blade of pounded mace, a little
cayenne, and a very little salt to taste; stir it well over a brisk fire
with a wooden spoon, and when it comes to the boil, throw in your
oysters, say a dozen and a half or a score, and a good tablespoonful of
cream, or more, if you have it at hand. Shake the pan over the fire, and
let it simmer for one or two minutes, but not any longer, and do not let
it boil, or the fish will harden. Serve in a hot dish, garnished with
sippets of toasted bread. Some persons think that the flavor is improved
by boiling a small piece of lemon-peel with the oyster liquor, taking it
out, however, before the cream is added.

OYSTERS SCOLLOPED.--Beard and trim your oysters, and strain the
liquor. Melt in a stewpan, with a dredging of flour sufficient to dry
it up, an ounce of butter, and two tablespoonfuls of white stock, and
the same