OYSTER BROTH.

Equal quantities of juice and milk, put each in separate vessels
on the stove; when the juice comes to the boil, skim and slightly
thicken, pour in the milk boiling hot, add the oysters one by one,
let them remain on the stove about five minutes, or until the
beards begin to curl, and they are no longer slippery. Serve with
crackers heated very hot.

OYSTERS BROILED.

Dry the oysters, large ones are best, in a towel, have a piece of
toast slightly buttered on a hot plate, near, pour over this a
little hot oyster juice, not enough to make the toast wet through.
Arrange the oysters on a fine buttered broiler, cook over a brisk
fire like steak, until the beards curl. Turn them often. It takes
about five minutes. Arrange them on the toast, add a little salt
and a very little butter, serve very hot.

BROILED CHICKEN.

The chicken must be young, split down the back. Lay on the
gridiron and broil evenly, turning frequently. Serve on a piece of
buttered toast, salt and slightly butter the chicken. A little
parsley garnishes the dish prettily.

All birds to be broiled should be split down the back and broiled
evenly, laid on thin toast and served hot.