The New century cook book

Take the oysters and put them to drain. Have your crackers finely rolled. Season with salt and pepper, then take and beat two eggs light and run the oysters through the egg; then put the oyster from the egg to the cracker dust, stir them around; take about three oysters at a time in the palm of your left hand, and with the right hand pat them in shape of an oyster, then put more very fine cracker dust on it and pat again. Have ready a skillet of hot lard, put your oysters, in fry quickly to a nice brown. Serve very hot. You will find this receipt a fine one. Mrs. L. W. Murphy. Oysters in Jackets. One pint of nice oysters, a nice piece of bacon cut in thin slices. Take one slice of bacon, place oyster on half of it, turn the other half over, pin together with wooden toothpick, fry brown without seasoning. (Do not remove toothpicks.) C. A. Wilson. Oyster Fritters. One pint oysters, one egg. Make a batter as for pancakes, with milk and flour; drop in hot lard or butter; fry a light brown. Oyster Sauce — For Turkey. A pint of oysters cut up small and boiled in their own liquor, add a cup of cream, tablespoon of flour made smooth with part of the cream, salt, pepper and butter. Mrs. Jones. Breakfast Relish of Oysters. Fry one and a half dozen oysters a nice brown and lay them on five or six slices of well toasted bread. Over this sprinkle thickly fine cut celery; pour over a pint of hot milk, adding butter and salt; thicken with flour to the consistency of cream. Serve hot. Mrs. A. J. White. New Century Cook Book. Excellent Lunch. Select good sized oysters, season with salt and pepper. Cut thin slices of bacon. Wrap each oyster in a slice of bacon and fasten with a wooden skewer. Put in a hot pan just long enough to crisp the bacon. Serve on toast. Mrs. M. J. Clark. Oyster Pate. (Filling for.) Put one-half cup butter in stew pan and stir in two tablespoonfuls flour, pepper and salt. When well mixed add cup of rich milk and one-half cup oyster liquor, cupful of rolled crackers, and when almost to a boil add pint of oysters, cut up — and let boil up a minute — then fill the pate shells. If you cannot get the " pate shells " at your bakery, line small shells or dishes which come for serving oysters, fish and corn, and line with rich puff paste. Bake, then fill with the above mixture. Mrs. Geo. M. Dugan. Oyster Cocktails. For a half dozen persons. Mix together three teaspoons each of vinegar, grated horseradish and tomato catsup. Six teaspoonfuls lemon juice, and one-third teaspoon of tobasco sauce. Have small oysters very cold and place six in each glass, pouring the sauce over. Mrs. T. B. Ackers. Maryland Oyster Pie. Make a very rich pie crust and line a deep dish. Take half gallon oysters ; season with pepper and salt, and half pound butter; fill your pan. Sprinkle in some flour sufficient to have the juice a little thick, lay in a slice or two of crust, then put on your top crust and slash with a knife in the center and while the pie is cooking keep adding in all the juice of the oyster that you may have. When the crust is done so will the oysters be. This is a fine receipt. Never put any spice in an oyster, their own flavor is sufficient. Mrs. L. W. Murphy. Scolloped Lobster.