[80.] Oyster Pancakes.
Mix the juice of the oysters, with flour, in the proportion of a pint of liquor, to a pint of flour, if you have not juice enough, put in a little milk, or water, add a couple of eggs, and a little salt to each pint, fry them in lard.
[81.] Oyster Pie.
Line a deep dish with pie crust, fill it with dry pieces of bread; make a nice puff paste, and cover the dish with it, bake till of a light brown, either in a quick oven or bake pan, have the oysters just stewed, by the time the crust is done, take off the upper crust, and remove the pieces of bread, put in the oysters, season them with salt, pepper, and butter, a little catsup improves the pie, but is not essential, cover it with the crust.
[82.] Scolloped Oysters.
Pound crackers or rusked bread till fine, butter scolloped tins or shell, sprinkle on the crumbs, then put in a layer of oysters, a small lump of butter, a little pepper, salt, and juice of the oysters, put on another layer of crumbs, and oysters, and so on till the shells are filled, having the bread crumbs on top; bake them until a light brown.
[83.] Vegetables.—Potatoes.
The best way to cook potatoes, is to pare and put them in a pot, with just boiling water enough to prevent their burning, put in a little salt, and cover them up tight, let them stew till you can stick a fork through them easily. If there is any water in the pot turn it off, and put it back on the fire, and let the potatoes steam a few moments longer. The easiest way to cook them, is to put them in boiling water, with the skins on, they should boil constantly till done, if you wish to have them mealy; they are more mealy, to have the water turned off, as soon as you can stick a fork through them easily, and put in a warm place, where they will steam, the lid should be off. Cold, mashed, or whole potatoes are nice cut in slices, and fried in lard or butter. Sweet potatoes are the best baked. Most potatoes will boil sufficiently in half an hour, new Irish potatoes will boil in less time.
[84.] Turnips.
White turnips require about as much boiling, as potatoes. When tender take them up, peel and mash them, season them with a little salt and butter. Yellow turnips require about two hours boiling, if very large, they should be split in two.