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Stewed Oysters

Put butter, salt and pepper in a stew-pan, and put the oysters to the butter and stew until perfectly done.--Mrs. D.

Stewed Oysters.

Take one-quarter pound nice butter, put it in a pan and melt, then pepper and salt, add a small piece of cheese. When it is all melted add one pint of oyster liquor, and boil; when hot, strain and put back in pan, then add oysters and boil five minutes.--Mr. K. N.

Stewed Oysters.

Pour into a stew-pan 1/2 gallon oysters. 2 tablespoonfuls pepper vinegar. 1 teaspoonful black pepper. 1 teaspoonful salt.

Let them simmer until the oysters are plump; take them out with a fork and drop them into a tureen, on a handful of crackers and three heaping tablespoonfuls fresh butter.

Pour one pint milk to the liquor, let it boil up and strain it on the oysters. Rinse out the stew-pan and pour the oysters, liquor, etc., back into it, and set it on the fire. When it comes to a boil, serve.

This method deprives the oysters of the bits of shell.--Mrs. S.T. To Stew Oysters.

Put into the kettle one pint liquor, one-half pound butter, and pepper. Let it boil, then put in the oysters, after draining them in a colander. They will be done as soon as they boil up, or when they curl right well. When ready to take up, add half teacup cracker crumbs and a little salt in the stew.--Mrs. P.W. To Stew Oysters.

Put into a shallow stew-pan the oysters. As soon as the gills begin to open pour off all the liquor. Continue to cook them, stirring all the time until done. The liquor that was poured off must be thickened with a good lump of butter rubbed up with flour, and seasoned with pepper and salt, and poured boiling-hot onto the oysters.

The advantage of this way of cooking is that the oysters become large and plump.--Mrs. Dr. E. R.

To Cook Oysters. 1/2 gallon oysters. 1 quart fresh milk. 1/2 pound butter. 1 tablespoonful flour. 1 teaspoonful salt. 1 teaspoonful pepper. 1 egg. Rub the egg and flour together and thin with a little of the milk. Mix the oysters, pepper and salt, and let them come to a boil; then add the milk, and when this boils add the egg and flour with the butter. Let the whole boil three minutes.--Miss N. S. L.