Frozen Oysters are es- teemed a great delicacy by some ; leave them where they will freeze, then open and serve in the half-shell. Scall(med Oystern. — ^This is another method of cooking oysters by which most of their fine native flavor may be retained, and is a very satisfactory dish. Butter and bread a baking dish, using only the sweetest of bread-crumbs and butter. On this place a layer of extra fine oysters, season with salt and pepper, and put in another] layer of crumbs and another of oysters, and repeat this until the, dish is full, having the last layer bread-crumbs, butter'"'*"'^""'""^^' and seasoning ; add oyster liquor with a small dash cayenne pepper over the top. Be sure to use plenty ,^^^___^ of butter, place in a hot oven for thirty minutes, bak- inner DHh. ing a rich brown and serve hot. The souffle dish is especially niceiu which to cook and serve Scalloped Oysters or anything which is best served in dish in which it is cooked. One can have two inner dishes and so keep one hot in oven ready to place in the ornamental recep- tacle when first one is empty, as Scalloped Oysters to be in their prime fau%i hs hot Instead of this dish one can use two ordinary quart bak-l ing dishes, placing on the Knitted Cover when serving. Cream or milk may be added instead of water, to liquor poured ^ over the top, and some add with each layer a tSlli' little of the liquid, as in this way it is all ^ thoroughly moistened; a little powdered ornuMBtaiBeecptaeie, macc or gratcd uutmcg may be addea if liked. and it is made richer by also pouring over the top a cup milk in which a well-beaten egg has been mixed✪ Scalloped Oysters. Scalloped Clams are pre- pared same way, first cnopping them if preferred. To serve in Scal- lop STielU^ drain all the liquor from a quart oysters in stewpan, boil and skim and add half pint cream or milk with which two tablespoons flour should first be mixed: boil two minuteaj 582 BHELL-FISn. and tablespoon butter, salt, pepper, little nutmeg and the oysters, and take from fire almost immediately ; taste, and if needed add more seasoning. Have the seaiioTs^- shells buttered and sprinkled lightly with crumbs ; nearly fill them with the prepared oysters and cover thickly with crumbs. Put shells in baking pan and bake fifteen minutes. Serve very hot on large platter garnished with parsley. This quantity will fill a dozen shells of ordinary size. CUivis maybe served same, chopping them and stewing a half hour in the cream. 8ome first fry a chopped onion light brown in butter, then add cream, etc., and after taking from fire add well-beaten yolks of eggs and put into shells as above. Shells are of tin, granite iron-ware, plated-silver and china, f Skewered Oysters, — Take metal skewers and place on each a half-dozen oysters £klternately, with half dozen thin slices bacon, size of oysters. Put skewers between bars of buttered wire broiler, broil and 8er^5e one skewer to each person; or blanch oysters in two waters, and drain. Put in stewpan some chopped onions, mushrooms, and parsley, with butter and little flour ; warm oysters in the mixture, and stir in yolks of eggs to make it firm enough to adhere to oysters. String oysters on silver skewers, about six on each, the sauce adhering to oysters and setting around them. Bread them and broil. Dish up on napkin.

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Frozen Oysters are es- teemed a great delicacy by some ; leave them where they will freeze, then open and serve in the half-shell. Scall(med Oystern. — ^This is another method of cooking oysters by which most of their fine native flavor may be retained, and is a very satisfactory dish. Butter and bread a baking dish, using only the sweetest of bread-crumbs and butter. On this place a layer of extra fine oysters, season with salt and pepper, and put in another] layer of crumbs and another of oysters, and repeat this until the, dish is full, having the last layer bread-crumbs, butter'"'*"'^""'""^^' and seasoning ; add oyster liquor with a small dash cayenne pepper over the top. Be sure to use plenty ,^^^___^ of butter, place in a hot oven for thirty minutes, bak- inner DHh. ing a rich brown and serve hot. The souffle dish is especially niceiu which to cook and serve Scalloped Oysters or anything which is best served in dish in which it is cooked. One can have two inner dishes and so keep one hot in oven ready to place in the ornamental recep- tacle when first one is empty, as Scalloped Oysters to be in their prime fau%i hs hot Instead of this dish one can use two ordinary quart bak-l ing dishes, placing on the Knitted Cover when serving. Cream or milk may be added instead of water, to liquor poured ^ over the top, and some add with each layer a tSlli' little of the liquid, as in this way it is all ^ thoroughly moistened; a little powdered ornuMBtaiBeecptaeie, macc or gratcd uutmcg may be addea if liked. and it is made richer by also pouring over the top a cup milk in which a well-beaten egg has been mixed. Scalloped Clams are pre- pared same way, first cnopping them if preferred. To serve in Scal- lop STielU^ drain all the liquor from a quart oysters in stewpan, boil and skim and add half pint cream or milk with which two tablespoons flour should first be mixed: boil two minuteaj 582 BHELL-FISn. and tablespoon butter, salt, pepper, little nutmeg and the oysters, and take from fire almost immediately ; taste, and if needed add more seasoning. Have the seaiioTs^- shells buttered and sprinkled lightly with crumbs ; nearly fill them with the prepared oysters and cover thickly with crumbs. Put shells in baking pan and bake fifteen minutes. Serve very hot on large platter garnished with parsley. This quantity will fill a dozen shells of ordinary size. CUivis maybe served same, chopping them and stewing a half hour in the cream. 8ome first fry a chopped onion light brown in butter, then add cream, etc., and after taking from fire add well-beaten yolks of eggs and put into shells as above. Shells are of tin, granite iron-ware, plated-silver and china, f Skewered Oysters, — Take metal skewers and place on each a half-dozen oysters £klternately, with half dozen thin slices bacon, size of oysters. Put skewers between bars of buttered wire broiler, broil and 8er^5e one skewer to each person; or blanch oysters in two waters, and drain. Put in stewpan some chopped onions, mushrooms, and parsley, with butter and little flour ; warm oysters in the mixture, and stir in yolks of eggs to make it firm enough to adhere to oysters. String oysters on silver skewers, about six on each, the sauce adhering to oysters and setting around them. Bread them and broil. Dish up on napkin.

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