OYSTERS FOR PIE OR PATTIES.
One quart of oysters put on to boil in their own liquor. Turn them while boiling into a colander to drain. Melt a piece of butter the size of an egg in the saucepan, add a tablespoonful of sifted flour, and stir one minute. Pour in the oyster liquor slowly, which must be not less than a large cupful. Beat the yolks of two eggs thoroughly with a saltspoonful of salt, a pinch of cayenne pepper, and one of mace. Add to the boiling liquor, but do not let it boil. Put in the oysters, and either use them to fill a pie, the form for which is already baked, for patties for dinner, or serve them on thin slices of buttered toast for breakfast or tea.
SPICED OR PICKLED OYSTERS.
To a gallon of large, fine oysters, allow one pint of cider or white-wine vinegar; one tablespoonful of salt; one grated nutmeg; eight blades of mace; three dozen cloves, and as many whole allspice; and a saltspoon even full of cayenne pepper. Strain the oyster juice, and bring to the boiling-point in a porcelain-lined kettle. Skim carefully as it boils up. Add the vinegar, and skim also, throwing in the spices and salt when it has boiled a moment. Boil all together for five minutes, and then pour over the oysters, adding a lemon cut in very thin slices. They are ready for the table next day, but will keep a fortnight or more in a cold place. If a sharp pickle is desired, use a quart instead of a pint of vinegar.
SMOTHERED OYSTERS (Maryland fashion).
Drain all the juice from a quart of oysters. Melt in a frying-pan a piece of butter the size of an egg, with as much cayenne pepper as can be taken up on the point of a penknife, and a saltspoonful of salt. Put in the oysters, and cover closely. They are done as soon as the edges ruffle. Serve on thin slices of buttered toast as a breakfast or supper dish. A glass of sherry is often added.
OYSTER OR CLAM FRITTERS.
Chop twenty-five clams or oysters fine, and mix them with a batter made as follows: One pint of flour, in which has been sifted one heaping teaspoonful of baking-powder and half a teaspoonful of salt; one large cup of milk, and two eggs well beaten. Stir eggs and milk together; add the flour slowly; and, last, the clams or oysters. Drop by spoonfuls into boiling lard. Fry to a golden brown, and serve at once; or they may be fried like pancakes in a little hot fat. Whole clams or oysters may be used instead of chopped ones, and fried singly.
TO BOIL LOBSTERS OR CRABS.
Be sure that the lobster is alive, as, if dead, it will not be fit to use. Have water boiling in a large kettle, and, holding the lobster or crab by the back, drop it in head foremost; the reason for this being, that the animal dies instantly when put in in this way. An hour is required for a medium-sized lobster, the shell turning red when done. When cold, the meat can be used either plain or in salad, or cooked in various ways. A can-opener will be found very convenient in opening a lobster.