664 HOME AND HOUSEHOLD. 



with a few cloves, a little mace, and nutmeg. Then add the yolk of one egg, boiled 

 hard and grated. Add a little butter, and as much of the oyster liquor as will cover 

 them. When they have stewed a little while, take them out of the pan and set them 

 to cool. When quite cold, lay two or three oysters in each shell of puff paste. 



Stewed Oysters. Drain the liquor from two quarts of firm, plump oysters. Mix 

 with one small teacupful of hot water. Add a little salt and pepper, and set over a 

 fire in a saucepan. When it boils, add one large cupful of rich milk. Let it boil up 

 once, add the oysters, and let it boil five minutes. W T hen they ruffle, add two table- 

 spoonfuls of butter, and the instant it is melted and well stirred in, take off the fire. 



Broiled Oysters. Drain the oysters well, and dry them with a napkin. Have 

 ready a griddle, hot and well buttered. Season the oysters, lay them on the griddle, 

 and brown them on both sides. Serve them on a hot plate, with plenty of butter. 



Escalloped Oysters. Roll crackers very fine. Strew the bottom of a baking-tin 

 with the crackers; then cover with oysters. Season this layer with salt and pepper, 

 and a plentiful supply of butter. Repeat this process until the dish is full, having 

 the last layer crackers; then cover with milk and oyster juice. The richness of this 

 dish depends upon the generosity with which the oysters and butter are used. Bake 

 slowly, from one and one-half to two hours. 



Fried Oysters. Dip the oyster into beaten egg, then cover with rolled crackers. 

 Have ready drippings of hot fat, into which drop the prepared oyster. Salt and pep- 

 per to taste; and when fried to a rich brown, turn tc the other side with care. The 

 largest oysters should be selected for this purpose; the smaller ones should be 

 reserved for stews, etc. Serve from a hot dish. 



Scrambled Eggs. Beat the eggs light. Turn into a pan with bacon fried in 

 dice, and with fine chopped ham, and stir rapidly until cooked. 



Scrambled Eggs. Beat up six eggs with two ounces of butter, one teaspoonful 

 of cream or new milk, a little chopped parsley, and salt. Put all in a saucepan, and 

 keep stirring over the fire until it begins to thicken, when it should be served in a 

 hot dish. 



Baked Eggs. Have hot meat gravy in a pie-dish; break in the eggs. Bake 

 fifteen minutes. 



Steamed Eggs. Break into a round dish that will fit into a steamer. Turn 

 over them a little new milk or cream; salt, and steam five minutes, or until they have 

 taken a pinkish hue. They present a pretty appearance on the table, when served 

 in this manner; but care must be taken that they are cooked to just the right con- 

 sistency. 



Omelet. Six eggs, whites and yolks beaten separately; one-half pint of milk; 

 six teaspoonfuls of cornstarch; one teaspoonful baking-powder and a little salt. 

 Add the whites, beaten to a stiff froth. Cook in a little butter. Delicious. 



Small Omelet. Beat the yolks of four eggs. Into one cup of milk beat two 

 slices of bread (after removing the crust), or eight small crackers; do not allow any 

 lumps to remain. Add a pinch of salt, and beat the whites to a stiff froth. Add last, 

 stirring in lightly. Cook in butter, on a round skillet, and quarter as they are turned. 

 With a little care, the quarters can be turned without breaking. 



Omelet (plain). In making an omelet, care should be taken to have the pan 

 quite hot and perfectly dry. Put into the frying-pan one ounce of lard, heat very 

 gently (the lard must not get brown). The eggs are to be very lightly beaten, only 

 long enough to mix them and no more. Break four eggs into a basin, half a tea- 

 spoonful of salt, and a quarter of a teaspoonful of pepper. Mix, pour into a hot pan, 



