ters are the largest and best known, and might be cultivated with success in the salt marshes and peaceful coves, and salt inlets of the Pacific coast, as it is done on the Atlantic.
To Stew Oysters.—Plump, juicy oysters alone will stew to advantage. When opened pick them out, beard and wash them in their own liquor and strain repeatedly. Put them into an enamelled sauce pan or one of bell-metal, with a little mace and lemon peel and a few pepper corns, a little butter kneaded in flour and a glass of cream or Champagne if for a high relish, in which case a very little parsley or onion, and cayenne may be added. Cover and simmer the oysters very gently for 5 minutes, lift them up with a silver, wooden or porcelain ladle into a deep hot dish with toasted slices of bread in it and strain the sauce over them.
To Stew Oysters in French Rolls.—Wash the oysters in their own liquor, then strain and put them in again with salt, ground pepper, beaten mace and grated nutmeg ; stew these together for a short time and thicken the whole with butter. Cut off the tops of a few French rolls and take out as much of the crumb as to admit some of the oysters, filling them in boiling hot. Then set them oven a stove or chafing dish till they are heated through, filling them up with more liquor or gravy as the fish is absorbed. Serve them up as puddings.
Oysters Stewed (home fashion.)—Take 1 dozen large oysters in their liquor, bring them to a boil, add salt and pepper and a piece of butter about the size of a nutmeg, add 1-2 teaspoonful of spiced vinegar and serve with cracker and biscuit.
Steak with Oysters.—Cut the steak rather thick, brown it in a frying pan with butter, add 1-2 pint of water, an onion sliced, pepper and salt, cover the pan close and let it stew very slowly for one hour, then add a glass of port wine, a little flour and a dozen or two of oysters, their liquor having been previously strained and put into the stew pan.
To Stew Oysters.—Open the can at the bottom, take the oysters out carefully, separate the liquor from the oysters and put it in a stew pan ; then adding with a sufficient quantity of milk, a lump of butter and a little black pepper and salt. Stir the mixture well and let it boil, then put the oysters in the pan until thoroughly heated ; then serve them up.
Cream Oyster Pie.—(B. S. T.)—Line a pie plate with good puff paste, fill it with slices of stale bread laid evenly within it, butter that part of the crust lining the rim of the dish and cover with atop crust. Bake quickly in a brisk oven while still hot, dexterously and carefully lift the upper crust, and the buttered rim will cause it to separate easilv from the lower. Have ready a mixture of minced oysters and thick