hen it boils, skim
out the oysters and set them aside in a warm place. To the liquor add
a pint of hot water; season well with salt and pepper, a generous
piece of butter, thicken with flour and cold milk. Have ready nice
light biscuit dough, rolled twice as thick as pie crust; cut out into
inch squares, drop them into the boiling stew, cover closely, and cook
forty minutes. When taken up, stir the oysters into the juice and
serve all together in one dish. A nice side _entree_.

_Prince's Bay, S. I._

BOSTON OYSTER PIE.

Having buttered the inside of a _deep_ pie plate, line it with puff
paste, or common pie crust, and prepare another sheet of paste for the
lid; put a clean towel into the dish (folded so as to support the
lid), set it into the oven and bake the paste well; when done, remove
the lid and take out the towel. While the paste is baking, prepare the
oysters. Having picked off carefully every bit of shell that may be
found about them, drain the liquor into a pan and put the oysters into
a stewpan with barely enough of the liquor to keep them from burning;
season them with pepper, salt and butter; add a little sweet cream or
milk, and one or two crackers rolled fine; let the oysters simmer, but
_not boil_, as that will shrivel them. Remove the upper crust of
pastry and fill the dish with the oysters and gravy. Replace the cover
and serve hot.

Some prefer baking the upper crust on a pie plate, the same size as
the pie, then slipping it off on top of the pie after the same pie is
filled with the oysters.

MOCK OYSTERS.

Grate the corn, while green and tender, with a coarse grater, into a
deep dish. For two ears of corn, allow one egg; beat the whites and
yolks separately, and add them to the corn, with one tablespoonful of
wheat flour and one of butter, a teaspoonful of salt and pepper to
taste. Drop spoonfuls of this batter into a frying pan with hot butter
and lard mixed, and fry a light brown on both sides.

In taste, they have a singular resemblance to fried oysters. The corn
_must_ be _young_.

FRICASSEED OYSTERS.

Take a slice of raw ham, which has been pickled, but not smoked, and
soak in boiling water for half an hour; cut it in quite small pieces,
and put in a saucepan with two-thirds of a pint of veal or chicken
broth, well strained; the liquor from a quart of oysters, one small
onion, minced fine, a little chopped parsley, sweet marjoram, and
pepper; let them simmer for twenty minut