the fire in a saucepan. Let it boil up once, put in the oysters, let them come to a boil, and when they " ruffle'* add two tablespoonfuls of butter. The instant it is melted and well stirred in, put in a pint of boiling milk and take the saucepan from the fire. Serve with oyster or cream crackers. Serve while hot.
If thickening is preferred, stir in a little flour or two tablespoon- fuls of cracker crumbs.
PLAIN OYSTER STEW.
SAME as milk or cream stew, using only oyster liquor and water instead of milk or cream, adding more butter after taking up.
FOR oyster soup, see SOUPS.
DRY OYSTER STEW.
TAKE six to twelve large oysters and cook them in half a pint of their own liquor ; season with butter and white pepper ; cook for five minutes, stirring constantly. Serve in hot soup plates or bowls.
Fulton Market, New York. BOSTON FRY,
PREPARE the oysters in egg batter and fine cracker meal ; fry in butter over a slow fire for about ten minutes ; cover the hollow of a hot platter with tomato sauce; place the oysters in it, but not cover- ing ; garnished with chopped parsley sprinkled over the oysters.
Boston Oyster House. BROILED OYSTERS.
DRY a quart of oysters in a cloth, dip each in melted butter well peppered ; then in beaten egg, or not, then in bread or cracker crumbs also peppered. Broil on a wire broiler over live coals three to five minutes. Dip over each a little melted butter. Serve hot.
ROAST OYSTERS IN THE SHELL. No. 1.
SELECT the large ones, those usually termed " Saddle Rocks," for- merly known as a distinct variety, but which are now but the large oysters selected from any beds ; wash and wipe them, and place with the upper or deep shell down, to catch the juice, over or on live coals. 'When they open their shells, remove the shallow one, being careful to