PATTIES.

Line patty-pans with thin pastry, pressing it well to the tin. Put a
piece of bread or a ball of paper in each. Cover them with paste and
brush them over with the white of an egg. Cut an inch square of thin
pastry, place on the centre of each, glaze this also with egg, and
bake in a quick oven fifteen to twenty minutes. Remove the bread or
paper when half cold.

Scald as many oysters as you require (allowing two for each patty,
three if small) in their own liquor. Cut each in four and strain the
liquor. Put two tablespoonfuls of butter and two of flour into a thick
saucepan; stir them together over the fire till the flour smells
cooked, and then pour half a pint of oyster liquor and half a pint of
milk into the flour and butter. (If you have cream use it instead of
milk.) Stir till it is a thick, smooth sauce. Put the oysters into it
and let them boil once. Beat the yolks of two eggs. Remove the oysters
for one minute from the fire, then stir the eggs into them till the
sauce looks like thick custard.

Fill the patties with this oyster fricassee, taking care to make it
hot by standing in boiling water before dinner on the day required,
and to make the patty cases hot before you fill them.

FULTON MARKET ROAST.

It is still known in New York from the place at which it was and is
still served. Take nine large oysters out of the shell; wash, dry and
roast over a charcoal fire, on a broiler. Two minutes after the shells
open they will be done. Take them off quickly, saving the juice in a
small shallow, tin pan; keep hot until all are done; butter them and
sprinkle with pepper.

This is served for one person when calling for a roast of this kind.
It is often poured over a slice of toast.

SCALLOPED OYSTERS.

Have ready about a pint of fine cracker crumbs. Butter a deep earthen
dish; put a layer of the cracker crumbs on the bottom; wet this with
some of the oyster liquor; next have a layer of oysters; sprinkle with
salt and pepper, and lay small bits of butter upon them; then add
another layer of cracker crumbs and oyster juice; then oysters,
pepper, salt and butter, and so on, until the dish is full; the top
layer to be cracker crumbs. Beat up an egg in a cup of milk and turn
over all. Cover the dish and set it in the oven for thirty or
forty-five minutes. When baked through, uncover the top, set on the
upper grate and brown.

OYSTER POT-PIE.

Scald a quart can of oysters in their own liquor; w