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Devilled Oysters

Put a layer of raw oysters in a pan, and then a layer of bread crumbs, black and red pepper, salt, butter, mustard, and a little vinegar mixed together. Put alternate layers of each until full, and then bake.--Mrs. Duke. Devilled Oysters.

Drain one quart oysters; chop thoroughly and season with cayenne pepper, lemon-juice, salt, and yolks of two hard-boiled eggs, and yolks of two raw eggs beaten and stirred in; one-half as much bread crumbs as you have oysters, and one large table-spoonful butter.

Have ready one dozen deep shells, nicely cleaned, and fill them with the oysters; sprinkle with bread crumbs, and bake in a few minutes.--Mrs. H.S. To Cook Oysters.

Put into a baking-bowl a layer of cracker-crumbs, pepper and butter. If the butter is salty do not use any salt. Then a layer of oysters, after they have been drained from their liquor; do this alternately till the dish is full. Be sure and put the cracker crumbs at the top of the dish, and bits of butter, also pepper: this makes it brown nicely. Set it in a hot oven; as soon as browned it will be ready for the table.--Mrs. P.W.