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13 HINTS TO HOUSEKEEPERS.

the pieces in a stew-pan, pour in all the liquor, and cov-
er them with water; put in salt, cayenne, and black
pepper, and a little mace; put in a lump of butter the
size of an egg, and let them stew for half an hour,
make a thickening of flour and water, which stir in a
few minutes before you take it up, with two glasses of
wine; serve it in a deep covered dish, put in the eggs
just as you dish it.

To Stew Oysters.

Open them and throw them in a stew-pan with a
lump of butter; make a thickening of flour and water,
salt and pepper, and stir it in, just as the osyters boil;
when they are done take them up in a deep covered
dish, with buttered toast in the bottom.

Oyster Soup.

Strain the liquor from the oysters and put it on to
boil, with an equal quantity of water; take off the scum
as it rises, put in a few small slices of boiled ham, pep-
per, salt, parsley, thyme and butter; stir in a thicken-
ing of flour and water, throw in the oysters and let them
scald. If you have cream, put in half a pint just before
you take them up.

A Rich Oyster Pie.

Strain off the liquor from the oysters, and put it on to
boil, with some butter, mace, nutmeg, pepper and salt:
just as it boils stir in a thickening of milk and flour; put
in the oysters, and stir them till they are sufficiently
stewed; then take them off, and put in the yelks of two
eggs well beaten; do not put this in while it is boiling;
or it will curdle. Line a dish not very deep, with puff
paste, fill it with white paper, or a clean napkin, to keep
the top paste from falling in; put on a lid of paste and
bake it. When done take off the lid carefully, take out