il up once, put in the oysters, let
them come to a boil, and when they "ruffle" add two tablespoonfuls of
butter. The instant it is melted and well stirred in, put in a pint of
boiling milk and take the saucepan from the fire. Serve with oyster or
cream crackers. Serve while hot.

If thickening is preferred, stir in a little flour or two
tablespoonfuls of cracker crumbs.

PLAIN OYSTER STEW.

Same as milk or cream stew, using only oyster liquor and water instead
of milk or cream, adding more butter after taking up.

OYSTER SOUP.

For oyster soup, see SOUPS.

DRY OYSTER STEW.

Take six to twelve large oysters and cook them in half a pint of their
own liquor; season with butter and white pepper; cook for five
minutes, stirring constantly. Serve in hot soup plates or bowls.

_Fulton Market, New York._

BOSTON FRY.

Prepare the oysters in egg batter and fine cracker meal; fry in butter
over a slow fire for about ten minutes; cover the hollow of a hot
platter with tomato sauce; place the oysters in it, but not covering;
garnished with chopped parsley sprinkled over the oysters.

_Boston Oyster House._

BROILED OYSTERS.

Dry a quart of oysters in a cloth, dip each in melted butter well
peppered; then in beaten egg, or not, then in bread or cracker crumbs
also peppered. Broil on a wire broiler over live coals three to five
minutes. Dip over each a little melted butter. Serve hot.

ROAST OYSTERS IN THE SHELL. No. 1.

Select the large ones, those usually termed "Saddle Rocks," formerly
known as a distinct variety, but which are now but the large oysters
selected from any beds; wash and wipe them, and place with the upper
or deep shell down, to catch the juice, over or on live coals. When
they open their shells, remove the shallow one, being careful to save
all the juice in the other; place them, shells and all, on a hot
platter, and send to the table hot to be seasoned by each person with
butter and pepper to taste. If the oysters are fine, and they are just
cooked enough and served hot, this is, _par excellence_, the style.

OYSTER ROAST. No. 2.

Put one quart of oysters in a basin with their own liquor and let them
boil three or four minutes; season with a little salt, pepper and a
heaping spoonful of butter. Serve on buttered toast.

STEAMED OYSTERS.

Wash and drain a quart of counts or select oysters; put them in a
shallow pan and place in a steamer over boiling water; cover and steam