1(54 THE HOME, FARM AXD BUSINESS CYCLOPAEDIA. 



STEWED OYSTERS. Strain the oyster liquor, rinse the bits of shells off 

 the oysters, then turn the liquor back on to the oysters, and put them in 

 a stew-pan set them where they will boil up, then turn them on to but- 

 tered toast salt, pepper, and butter them to your taste. Some cooks add 

 a little walnut ketshup, or vinegar. The oysters should not be cooked until 

 just before they are to be eaten. 



To FRY OYSTERS. Take those that are large, dip them in beaten eggs, 

 and then in flour or fine bread crumbs fry them in lard, till of a light 

 brown. They are a nice garnish for fish. They will keep good for several 

 months if fried when first caught, salted and peppered, then put into a 

 bottle, and corked tight. Whenever they are to be eaten, warm them in 

 a little water. 



OYSTER PANCAKES. Mix equal quantities of milk and oyster juice to- 

 gether. To a pint of the liquor when mixed, put a pint of wheat flour, a 

 few oysters, a couple of eggs, and a little salt. Drop by the large spoonful 

 into hot lard. 



OYSTER PIE. Line a deep pie-plate with pie crust ; fill it with dry pieces 

 of bread, cover it over with puff paste ; bake it till 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, remove the pieces of bread, put in 

 the oysters, season them with salt, pepper, and butter. A little walnut 

 ketchup improves the pie, but is not essential cover it with the crust. 



SCALLOPED OYSTERS. Pound rusked bread or crackers fine ; butter 

 scallop shells or tins, sprinkle on the bread crumbs, then put in a layer of 

 oysters, a small lump of butter, pepper, salt, and a little of the oyster juice; 

 then put on another layer of crumbs and oysters, and so on till the shells 

 are filled, having a layer of crumbs at the top. Bake them till a light 

 brown. 



DIRECTIONS FOR PICKLING. Vinegar for pickling should be good, but 

 not of the sharpest kind. Brass utensils should be used for pickling. They 

 should be thoroughly cleaned before using, and no vinegar should be allow- 

 ed to cool in them, as the rust formed by so doing is very poisonous. Boil 

 alum and salt in the vinegar, in the proportion of half a teacup of salt, and 

 a tablespoonful of alum, to three gallons of vinegar. Stone and wooden 

 vessels are the only kind of utensils that are good to keep pickles in. 

 Vessels that have had any grease in will not do for pickles, as no washing 

 will kill the grease that the pot has absorbed. All kinds of pickles should 

 be stirred up occasionally. If there are any soft ones among them, they 

 should be taken out, the vinegar scalded, and turned back while hot if 

 very weak, throw it away and use fresh vinegar. Whenever any scum 



