Miss Parloa's new cook book and marketing guide

The shells may be tin, granite-ware, or silver-plated, or, the natural oyster or scollop shells. The ingredients are : one quart of oysters, half a pint of cream or milk, one pint of bread crumbs, one table -spoonful of butter, if cream is used, or three, if milk ; salt and pepper, a grating ot nutmeg and two table-spoonfuls or flour. Drain all the liquor from the oysters into a stew-pan. Let it come to a boil, and skim ; then add the cream or milk, with which the flour should first be mixed. Let this boil two minutes, and add the butter, salt, pepper and nutmeg, and then the oysters. Take from the fire immediately. Taste to see if seasoned enough. Have the shells buttered, and sprinkled lightly with crumbs. Nearly fill them with the prepared oysters ; then cover thickly with crumbs. Put the shells in a baking-pan, and bake fifteen minutes. Serve very hot, on a large platter, which garnish with parsley. The quantity given above will fill twelve common- sized shells. Oyster Chartreuse. One quart of oysters, one pint of cream, one small slice of onion, half a cupful of milk, whites of four eggs, two tablespoonfuls of butter, salt, pepper, two table -spoonfuls of flour, one cupful of fine, dry bread crumbs, six potatoes. Pare and boil the potatoes. Mash fine and light, and add the milk, salt, pepper, one spoonful of butter, and then the whites of the eggs, beaten to a stiff froth. Have a twoquart charlotte russe mould well buttered, and sprinkle the bottom and sides with the bread crumbs (there must be butter enough to hold the crumbs) . Line the mould with the potato, and let stand for a few minutes. Put the cream and onion on to boil. Mix the flour with a little cold milk or cream — about one-fourth of a cupful — and stir into the boiling cream. Season well with salt and pepper, and cook eight minutes. Let the oysters come to a boil in their own liquor. Skim them, and drain of all the juice. Take the piece of onion from the sauce, and add the oysters. Taste to see if seasoned enough, and turn gently into the mould. Cover with the remainder of the potato, being careful not to put on too much at once, as in that case the sauce would be forced to the top. When covered, bake half an hour in a hot oven. Take from the oven ten minutes before dishing time, and let it stand on the table. Place a large platter over the mould and turn both dish and mould at the same time. Remove the mould very gently. Garnish the dish with parsley, and serve. A word of caution : Every part of the mould must have a thick coating of the mashed potato, and when the covering of potato is put on no opening must be left for sauce to escape. To Pickle Oysters. Two hundred large oysters, half a pint of vinegar, half a pint of white wine, four spoonfuls of salt, six spoonfuls of whole black pepper and a little mace. Strain the liquor, and add the above-named ingredients. Let boil up once, and pour, while boiling hot, over the oysters. After these havestood ten minutes pour off the liquor, which, as well as the oysters, should then be allowed to get cold. Put into a jar and cover tight. The oysters will keep some time. LOBSTER.