The new practical housekeeping

Stuffed Oysters, — Grate yolks of three or four hard-boiled eggs, mix with tfiem half as much fat salt pork or bacon, season with pepper and chopped parsley and add a raw egg to make a paste of mixture. Have ready a dozen of the largest oysters on a napkin, insert a penknife at the edge, split each up and down inside without making the opening very large, and push in a small teaspoon of the prepared force-meat. Double-bread them, using melted butter instead of egg, and broil over clear fire. For Truffled Oysters, prepare a force-meat by chopping and then pounding to a paste the breast of a cooked chicken with half as much fat salt pork, raw, adding a small can of truffles cut to size of pease and quarter pod red pepper, finely minced. Prepare and stuff oysters as above, roll them in flour, dip in beaten egg, and fry by placing in frving-basket immersing in hot fat three or four minutes, or until a golden brown. Drain, dust lightly with fine salt and serve on diamond-shaped pieces of toast, four oysters on each. Oyster Fritters. — For a pint of oysters, sift pint flour with level teaspoonful salt, add yolk of egg, tablespoon salad oil quarter saltspoon pepper; and use enough strained liquor from oysters to make batter thick enough to drop. Beat white of an egg to stiff froth and mix this and the oysters lightly with batter and drop at once in large spoonfuls into irying kettle, half full of smoking not fat. As a rule by the time fritter floats it is done. If there is not enough oyster liquor to make batter, add water, and some use two eggs mstead of one yolk and chop oysters. Serve hot on ^' Oyster Patties, — Have ready some Patty Shells, see Pastryi and fill with oysters prepared as follows : Heat half pint cream to boiling, stir in tablespoon Hour, made smooth with a little cold milk, and season with pepper, salt, and grated lemon rind, pounded mace, or any spice liked, with a beaten ege or two if wished. While this is cooking bring the oysters to a boil in their own liquor, skim carefully, then dip out oysters, put them in the hot cream, boil up once, ana serve immediately in the patty shells. The above quantity will fill a dozen and a half shells. Some strain the oyster liquor and add to the cream with a little more thickening, and the oysters may be bearded and cut up if preferred, some even chopping them. They may aiso be dressea without cream using only their liquor with a litble butter and thickening and the grated yolk of a hard-boiled egg, with seasoning to taste. Layer or Pyramid Shells may be used and with the latter, when adding the tops it is nice to place email sprigs of parsley between the shell and the tops. These are known as Oyster Volau- Vents. Or, line patty pans with puff paste, and put four or six oysters in each, according to size, with bits of butter and pepper and salt, sprinkle over a little fiour and chopped hard-boiled eggs, allowing two eggs for six patties, cover witn an upper crust and bake. May be served ia the pans, or turned out and t> laced on platter. For fritter Patties, cut a loaf of stale bread in slices an inch thick. With a cutter two inches and a half in diameter cut out as many pieces as patties wanted, and with an inch and a half cutter, press in center half through each piece. Put