160 FARM HOMES, IN-DOORS AND OUT-DOORS. 



bread crumbs on top. Pour over the oyster liquor, and 

 balf a cupful of cream or new milk. Bake half an hour. 



Fried Oysters. Sprinkle pepper and salt over two 

 dozen large oysters, and set them in a cool place for 

 twenty minutes. Have ready beaten eggs, rolled crackers, 

 and a kettle of boiling lard. Roll the oysters first in 

 crumbs, then in the egg, then in crumbs again [this 

 makes an adhesive coating], and drop them into the boil- 

 ing lard. When well browned, lemove them with a 

 skimmer, letting them drain a moment, and carry them 

 to the table on a warm platter. 



Roasted Canned Oysters. These are very "comfort- 

 ing," in winter, after a long sleigh-ride, or on coming 

 home chilled and, as a general thing, hungry from a 

 concert or lecture. They can be cooked on the dining- 

 room coals, and a plate of crackers and a pint of bottled 

 cider, gently warmed before the fire, form an accompani- 

 ment that gives no one any trouble. 



Make an opening in the end of the can, put in salt and 

 pepper, bend the tin back into place, and set the can upon 

 the coals. When it has bubbled over for two or three 

 minutes, the oysters are done, and can be emptied out 

 upon a hot platter, and have a little lemon juice sprinkled 

 over them. If well roasted, they will be found delicious. 



Stewed Oysters. Have ready a quart of boiling milk. 

 Scald one quart of oysters in their own liquor, skim them, 

 season with salt, pepper, and butter, put them in a tureen, 

 and pour milk over. 



A FEW GOOD SAUCES FOR FISH AND MEATS. 



Horse Radish Sauce, for Roast Beef and Beefsteak*. 

 Mix half a cupful of grated horse-radish, the same oi 

 grated cracker, one cupful of cream, and a little salt and 

 pepper. Simmer together for twelve minutes. 



