The Monmouth Baptist ladies' cook book

Mrs. Ella Gillespie, Pittsburg, Pa. Drain and dip in beaten egg, then in bread crumbs ; put in shells, four or five in each one ; pour over two tablespoons of cream and small pieces of butter. Bake ten or twelve minutes in hot oven. OYSTER CROQUETTES. Mrs. Mary S. Evey. To one quart of oysters, drained thoroughly and chopped fine, add near a quart of mashed potatoes, two tablespoonfuls of sweet cream, salt, pepper and parsley to taste. Leave out enough oysters to have one whole one in each croquette, and roll it up in middle of croquet, shape them, roll in cracker crumbs and fry. DEVILED OYSTERS. Mrs. A. W. Seaman, Denver, Col. Twenty-five nice, fat oysters, one-half pint cream, one tablespoon butter, two tablespoons flour, one tablespoon chopped parsley, yolks of two eggs. Salt and pepper to taste. Drain the oysters, chop them middling fine, and drain again. Put the milk on to boil. Rub the butter and flour together and stir into milk when boiling. As soon as it thickens, take it from the fire and add the other ingredients. Beat yolks before adding them. Have the deep shells of the oysters washed clean, fill them with this mixture, sprinkle bread crumbs on top. Put shells in dripoing pan and brown in quick oven for five minutes. Serve in shells or bake dishes. Avoid long cooking, it makes them dry. ESCALLOPED OYSTERS. Mrs. J. B. McMichael. Drain liquor from one quart of oysters ; butter deep dish or pan, cover bottom with crackers, put in layer of oysters, pepper, salt and bits of butter, then another layer of crackers and oysters till dish is filled, with crackers on top. Pour over the liquor from oysters and a pint of milk. Bake three-quarters of an hour. ESCALLOPED OYSTERS. Mrs. John Babcock, Denver, Col. To one quart of oysters take two-thirds of a cup of butter and the same of flour, rubbed to a cream and stirred into one pint of boiling milk. Add oysters while boiling hot. Season with salt and pepper. Cover with rolled crackers and bake in hot oven. FRIED OYSTERS. Mrs. Clarence Buck. Drain and remove all bits of shell. Sprinkle with salt and pepper. Set in a cool place for ten minutes. Then pour oysters into a pan of crackers, rolled fine. Add liquor. Mix well and let stand five minutes. Add a little salt and pepper. Mold into small cakes with two or three oysters in each cake. Roll in dry cracker and fry in butter. Serve hot. Use just enough cracker to hold the oysters together. If there is not sufficient liquor to moisten cracker, use milk. FRIED OYSTERS. Mrs. George Dennis Harrison. Roll and sift crackers and beat egg very light. Dip oysters in egg, then in sifted cracker, again in egg and last in cracker. Fry in hot lard till brown. Pepper and salt to taste. MARYLAND FRIED OYSTERS. Mrs. S. S. Maxwell.. 1. Moulding the Oysters. — For one can of fresh oysters crush into fine crumbs about one-half pound of crackers ; salt and pepper freely. Roll three oysters in the crumbs, then take them up and press them firmly between the hollows of the two hands, into the shape of one huge oyster. After molding pour cracker crumbs over them and press again. They must be so firm as to bear lifting without danger of breaking. Lay out on a platter until time for frying. One ordinary can makes about a dozen oysters. If kept cool they can be prepared some time before frying.