The national course in home economics

Half a pint raw oysters, half a pint of cooked veal, one heaping tablespoonful of butter, three tablespoonfuls of cracker crumbs, the yolks of two eggs. Chop the oysters and veal very fine. Soak the crackers in oyster liquor, and then mix all the ingredients, and shape. Dip in egg and roll in cracker crumbs, and fry as usual. The butter should be softened before mixing. F. E. P. OYSTER CHOWDER. Take one cupful of chopped fresh celery, one cup of milk, two tablespoons of butter, two tablespoons of flour, one salt-spoon of salt and the fleshy part of two and one-half dozen oysters cut in small pieces. Make a white sauce by cooking the flour and butter together and adding the milk gradually; then add the oysters, salt and cook five minutes; just before serving add the celery. Serve on thin slices of toast. W. T. M. OYSTER ROLLS. Very thin slices of bacon are required, with the rind cut off. Pour two drops of essence of anchovy on each oyster, four drops of lemon, a very little cayenne pepper, and roll each oyster in a slice of bacon. When you have rolled enough, skewer them and fry them. Then, when done, take each roll separately and place it on a fired crouton. These rolls must be eaten very hot. Mrs. Carrie Oliver. SCALLOPED OYSTERS. Take a dish, put a layer of the oysters as free from their liquor as they can be made, and a layer of rolled crackers; another layer of oysters, another of crackers, until the dish is full. Add a little salt and pepper and pieces of butter between each layer, and moisten with cream. Bake about fifteen minutes. Mrs. Clarissa McB. OYSTER PANCAKES. Chop one pint of oysters — canned ones do very well — and add enough milk to the liquor to make a pint, using a little cream. Make a batter by stirring it into a scant pint of flour, adding a pinch of salt and two eggs very well beaten. If half a teaspoonful of baking powder is sifted with the flour, you are sure to have pancakes light, but some cooks prefer to depend on the eggs. When the batter is perfectly smooth beat in the oysters and bake on a griddle, like any pancakes. Try one, and if too substantial add a little more milk. If you like them richer, add a tablespoonful of melted butter. Serve with toasted crackers. A Housewife. BALTIMORE FRENCH OYSTERS. Heat a piece of butter the size of a walnut in a stew-pan till it is quite brown. Drain the oysters from their liquor, adding to the butter. Salt and pepper to taste, and cook till they curl up round the edges. Ivy. BROILED OYSTERS. Take a dozen large oysters, roll lightly in bread-crumbs, place them on a fine wire oyster broiler, baste with butter, and brown lightly over a very hot fire, season thoroughly, and serve on toast with celery sauce. Mrs. Huldah Jenks. OYSTERS CURRIED. Take two dozen oysters, one onion, one tablespoonful of curry* powder, one dessert-spoonful of flour, two ounces of butter and the juice of a lemon. Chop the onion up quite fine, mix the curry-powder, flour, and butter together, and put all into a stew-pan, simmering till a nice brown, stirring all the time; add the liquor of the oysters and the lemonjuice, and boil for five minutes. Put in oysters, boil up once, and serve with a dish of boiled rice Harriet Winters. CREAMED OYSTERS ON TOAST.