Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

soda, well mixed with it; after you put in the cream, permit it to remain on the fire long enough to arrive at boiling heat again, when it must be taken up, or it may curdle; throw into the tureen a little finely cut parsley. Scolloped Oysters. Toast several slices of bread quite brown, and butter them on both sides; take a baking dish, and put the toast around the sides, instead of a crust. Pour your oysters into the dish, and season, to your taste, with butter, pepper and salt, adding mace or cloves. Crumb bread on the top of the oysters, and bake it with a quick heat about fifteen minutes. To Fry Oysters. Pick out the largest oysters and drain them; sprinkle them with pepper and salt; beat up an egg, and dip them first in it, and then in pounded crackers, and fry them in butter. It is a plainer way to dip them in corn meal. Oyster Fritters. Make a thick batter with two eggs, some crumbs of bread and flour, and a little milk; season this well with pepper and salt; have in a frying-pan equal parts of lard and butter; drop in a spoonful of the batter and put into it one large oyster, or two small ones, let them brown slowly, so as not to burn; turn them carefully. This is a good way to have oysters at breakfast. To Stew Oysters. Open them and throw them in a stew-pan, with a lump of butter; make a thickening of flour and water, salt and pepper, and stir it in just as the oysters boil; when they are done, take them up in a deep covered dish, with buttered toast in the bottom. A Rich Oyster Pie. Strain off the liquor from the oysters, and put it on to boil, with some butter, mace, nutmeg, pepper and salt; just as it boils, stir in a thickening of milk and flour; put in the oysters, and stir them till they are sufficiently stewed; then take them off, and put in the yelks of two