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 eggs, well beaten; do not put this in while it is boiling, or it
will curdle. Line a dish, not very deep, with puff paste; fill it with
white paper, or a clean napkin, to keep the top paste from falling in;
put on a lid of paste, and bake it. When done, take off the lid