a dessert-spoonful of wheat flour has been rubbed fine; keep this at
boiling heat until the oysters begin to look plump--when it is ready for
the table, and must be served up very hot. If you can procure a pint of
good cream, half the amount of butter will answer,--if you believe the
cream to be rather old, even if it seems to be sweet, add before it goes
into the soup, half a small tea-spoonful of 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.