PICKLED OYSTERS.

Take a hundred and fifty fine large oysters, and pick off
carefully the bits of shell that may be sticking to them. Lay the
oysters in a deep dish, and then strain the liquor over them. Put
them into an iron skillet that is lined with porcelain, and add
salt to your taste. Without salt they will not be firm enough. Set
the skillet on hot coals, and allow the oysters to simmer till
they are heated all through, but not till they boil. Then take out
the oysters and put them into a stone jar, leaving the liquor in
the skillet. Add to it a pint of clear strong vinegar, a large
tea-spoonful of blades of mace, three dozen whole cloves, and
three dozen whole pepper corns. Let it come to a boil, and when
the oysters are quite cold in the jar, pour the liquor oh them.

They are fit for use immediately, but are better the next day. In
cold weather they will keep a week.

If you intend sending them a considerable distance you must allow
the oysters to boil, and double the proportions of the pickle and
spice.


FRIED OYSTERS.

Get the largest and finest oysters. After they are taken from the
shell wipe each of them quite dry with a cloth. Then beat up in a
pan yolk of egg and milk, (in the proportion of two yolks to half
a jill or a wine glass of milk,) and grate some stale broad grated
very fine in a large flat dish. Cut up at least half a pound of