The Twin-city housewife

One quart of oysters; butter a dish and put a layer of rolled crackers, sprinkle with salt and pepper, then a layer of oysters with small pieces of butter. Continue in this way until the dish is nearly full, having cracker crumbs and butter on top. Beat one egg in half a teacup of milk and pour over the top. Bake three-quarters of an hour.—Mrs, Wm. L. Hill. Escalloped Oysters, No. 2 Take oysters from liquor, and place in a baking dish a layer of grated bread crumbs, highly seasoned with pepper, salt, celery seed and small bits of butter; then add a layer of the oysters, then the seasoning alternately until the dish is filled. Pour oyster liquor over and grate bread crumbs over whole. Bake until hot through and brown on top.—Mrs. C. G. Lanier, Kebobbed Oysters Drain the juice from oysters. Dip each in egg, then in cracker crumbs, lay very close together over the bottom of a baking dish, sprinkle with salt, pepper, bits of butter, and a little chopped celery. Arrange another layer same way. Pour over it a little oyster liquor and bake a few minutes in a very hot oven. Minced Oysters One quart oysters chopped fine, one cup chopped celery, one and one-half cups browned bread crumbs, four hard boiled eggs chopped fine, four eggs beaten, lump of butter size of an egg, salt, cayenne pepper and a little onion juice. Put in baking dish and bake.—Mrs. R. B. Glenn. Panned Oysters One quart of oysters, wash and let stand in cold water for one hour, drain and put on the stove in a kettle with salt, pepper and butter. Take off as soon as well plumped. Warm one cup of thick sweet cream and add to the oysters when they are done. Pour over buttered toast.—Mrs. Frank Coleman. Oyster Cocktail Juice of eight lemons, eight teaspoons each of vinegar, horseradish and tomato catsup, ninety drops of Tabasco sauce, ninety oysters if small; sixty-four if large. Let oysters stand in mixture ten or fifteen minutes. This is sufficient to serve sixteen.—Mrs, C. H. Shelton. Oysters in Ramekins Wash oysters and put in saucepan with boiling water until edges begin to curl. Place in ramekins, sprinkle with buttered bread crumbs, season with salt and pepper and place in oven until crumbs are a light brown. Oyster Pie Stew the oysters not entirely done, with butter, pepper and salt. Line a deep dish with paste, put in the oysters, cover with cracker dust or grated bread crumbs and bake.—Mrs. R. D. Moseley. thirty-two THE TWIN-CITY HOUSEWIFE Pickled Oysters One gallon of oysters, medium size, three pints of good vinegar, two teaspoons each of ground cloves and cinnamon, one teaspoon black pepper, one-half teaspoon cayenne, and one teaspoon of allspice, not ground. Stir spices into vinegar. Strain liquor from oysters, if any. Place oysters raw in the spiced vinegar and let stand fifteen or eighteen hours, stirring gently two or three times with wooden paddle. Strain vinegar off, and serve. If the vinegar is very strongly acid, it should be diluted to ordinary strength. If in a hurry the vinegar may be spiced, heated to the boiling point, and poured over the oysters which may then be served in an hour—but these are not so delicately flavored—Mrs. J. E. Alexander. Oyster Puffs Take one dozen oysters, chopped fine, two eggs beaten separately, two tablespoons sweet milk, one-half teaspoon baking powder, flour enough to make a thin batter and salt and pepper to taste. Mix all together and drop by spoonfuls into hot lard and fry a light brown — Mrs. G. L. Miller.