Buckeye cookery

ters may be prepared for cooking in same way.—Mrs. A. W. Pick the meat from a boiled crab and cut in fine bits, add one- . third as much bread-crumbs, two or three chopped hard-boiled eggs, and lemon juice; season with pepper, salt, and butter or cream. Clean the shells nicely and fill with the mixture, sprinkle over with bread-crumbs and small bits of butter, and brown in oven. Lob sters may be prepared in same way, and served in silver scallopshells. Or, boil one pint milk, and thicken with one table-spoon corn starch mixed in a little cold milk, season with pepper (cayenne may be used) and salt, and pour over the picked-up lobster; putin — baking-dish, and cover with bread-crumbs and a few pieces of but- _ ter, and brown in oven.—Mrs. Col. S., Norfolk, Va. Boiled Oysters. Wash. shell- -oysters perfectly clean, place in a small willow basket, drop in a kettle of boiling water, and when shells open, lift basket, ed serve oysters on the half shell. BROILED OYSTERS. Dry large, selected oysters in a napkin, pepper and salt, and broil on a fine folding wire-broiler, turning frequently to keep the juice from wasting. Serve immediately in a hot dish with little pieces of butter on them. Or, pepper a cup of dry bread-crumbs, ° dry one quart of oysters in a napkin, dip each in butter previously ~ peppered, roll well in the crumbs, and broil over a good fire for five to seven minutes. Serve immediately in a hot dish with butter, pepper and salt. : BroILED OysTERS WITH PoRK. String a hair-pin shaped wire, first with an oyster, then with a thin slice of pork, and so on until the wire is filled; fasten ends of wire into a long wooden handle, and broil before the fire. Serve, with the pork, if you like, seasoning slightly wjth pepper. OysTER CROQUETTES. Scald and chop fine hard part of the oysters (after taking the other part and liquor for a soup), add an equal weight of mashed potato; to one pound of this add !ump of butter the size of an egg, ‘ < 2 298. \\ \BEELIGRISEA CO ah Sao tea-spoon salt, half tea-spoon of pepper, and quarter of a tea-cup cream. Make in small cakes, dip in egg and then in bread-crumbs, and fry like doughnuts. BROILED OyYsTERS ON THE HALF-SHELL. Select large shells, clean with a brush, open, saving juice; put oysters in boiling water for.a few minutes, remove and place each oyster in a half-shell, with juice; place on a gridiron over a brisk fire, and when they begin to boil, season with butter, salt and pepper (some add a drop of lemon juice.) Serve on the half-shell. CURRIED OYSTERS. Put the liquor drained from a quart of oysters into a sauce-pan, add a half-cup of butter, two table-spoons flour, and one of curry powder, well mixed; let boil, add oysters, and a little salt; boil up once and serve. DEVILED OYSTERS. Wipe the oysters dry and lay in a flat dish, cover with a mixture | of melted butter, cayenne’ pepper (or pepper sauce), and lemon juice. Let them lie in this for ten minutes, turning them frequently; take out, roll in cracker crumbs, then in beaten egg, then in crumbs, and fry in hot lard and butter, half and half. EscALOPED OYSTERS, ‘Take crushed crackers, not too fine; drain liquor from a quart of oysters and carefully remove all ae of shell, butter a deep