To Fry Oysters.
Lay them in a cloth a few minutes to dry them, then dip each one into sifted cracker crumbs, and fry in just enough fat to brown them. Put pepper and salt on them, before you turn them over.
Escaloped Oysters.
Butter a deep dish, and cover the bottom and sides with fine crumbs of bread. Put in half the oysters, with pounded mace, pepper, and salt, and cover them with bread crumbs and small bits of butter; add the rest of the oysters with pepper and mace, and cover as before. Put in but little of the liquor, as oysters part with a good deal of moisture in cooking, and if the mixture is too wet, it is not as good. Bake a quart of oysters half an hour. A plainer dish, with little butter and no spice is very good.
Pickled Oysters.
Boil the liquor of an hundred oysters and pour it over them. When they have stood a few minutes, take them out and boil the liquor again, with a gill of vinegar, a few whole black peppers, and two or three blades of mace. When this is cold, pour it over the oysters, and cover them closely. This is a very good way to keep them.
Stewed Oysters.
Boil them up very quickly, then set them off, in order to take off the scum which rises. Have ready, for a quart of oysters, half a table-spoonful of butter, with as much flour rubbed into it as it will receive. Return the kettle to the fire, and when it begins to simmer, stir in the butter till it is melted, and then serve.
Another Way.