How we cook in Tennessee ..

Oyster Stew. — Take one quart of oysters, put the liquor in a stew pan, let it boil up and skim carefully ; put in two quarts of milk, let come to a boil. Add the oysters; as soon as they begin to curl up, take off the fire ; put in one tablespoonful of butter and salt to taste. Stewed Oysters— No. 2. — Take one hundred oysters and strain the liquor to remove any fragments of shell. Measure the liquor, and take an equal quantity of sweet milk ; boil them in separate vessels. To the oyster liquor add a teacupful of cracker crumbs, salt and pepper to taste, and a large tablespoonful of butter. When this has boiled a few minutes add the oysters, which require about five minutes to cook. Pour in a dish, and add the boiling milk last. Oyster Bisque. — Heat the liquor from one quart of oysters, and cook in it the oysters chopped to a medium fineness. Three minutes should cook them. Have ready in another vessel one cupful of milk which has been thickened with one heaping tablespoonful of flour and butter, and stir the oysters and liquor into this. Add one-half cupful of cracker crumbs, boil up once, season with salt and pepper, and serve. Scalloped Oysters. — Do not drain the liquor from the oysters but fork them out as you use them ; in that way as much liquor as you require adheres to them. Oysters part with a good deal of moisture in cooking, and if the mixture is too wet it is not good. Cover the bottom of a well buttered dish with cracker crumbs, dust over a little salt and pepper, and put bits of butter over the crumbs; next put a layer of oysters, alternating with cracker crumbs till the dish is filled, putting crumbs on top at last. Bake till brown. — Mrs. Sam Lancaster. Grilled Oysters. — Drain oysters in a colander and drop them with a little butter into a hot pan on the range. They will ruffle in a few moments ; then toss them lightly about that they may ruffle and plump on both sides. On a platter arrange toast which has been browned and nicely buttered. On each slice of toast place a small heap of oysters which have been kept hot ; then pour over all the liquid and melted butter, seasoned with a pinch of pepper and salt. — Mrs. J. E. Ryley. Broiled Oysters. — Dip fresh oysters into half bread and half cracker dust, broil in butter for nearly two and one-half minutes on each side. Season to taste and serve on toast. Steamed Oysters. — Put nice oysters in round dish, season with butter, salt and pepper; set in a steamer over boiling water, steam until they begin to curl. Steamed Oysters. — Turn the oysters into a steamer over a pot of boiling water; let them steam for half an hour, stirring occasionally. Serve in a hot dish with pepper, salt, and plenty of butter.— Gulf City Cook Book. Steamed Oysters. — Place a sieve over a pot of boiling water. Place in sieve the oysters. Cover top closely. Let steam until plump. Use liquor from oysters for dressing, adding to it butter, a little flour, salt and pepper. Let this come to a boil. Arrange oysters on pieces of toast on platter and pour dressing over them. Serve very hot. Very fine. — Mrs. J. L. Nelson.