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15 HINTS TO HOUSEKEEPERS.

water, that will bear an egg, let them scald till plump,
and put them in a glass jar, with some cloves and
whole peppers, and when cold cover them with vinegar.

To Brown Oysters in their own Juice.

Take a quart of large oysters, wash them in their own
juice; drain and dip them in the yelk of eggs, heat but-
ter in a frying-pan, and after seasoning them with pepper
and salt, put them in separately; when they are brown
on both sides, draw them to one side of the pan; strain
the liquor, and put it in with a piece of butter and flour
enough to thicken it.

To Fry Oysters.

Pick out the largest oysters, and drain them, sprinkle
them with pepper and salt; beat up an egg, and dip
them first in it, and then in pounded crackers; and
fry them in butter. It is a plainer way to dip them in
corn meal.

Oyster Fritters.

Make a thick batter with two eggs, some crumbs of
bread and flour, and a little milk; season this well with
pepper and salt; have in a frying pan equal parts of
lard and butter; drop in a spoonful of the batter and put
into it one large oyster, or two small ones; let them
brown slowly so as not to burn, turn them carefully;
this is a good way to have oysters at breakfast.

Celery Sauce.

Take a large bunch of celery, cut it fine, and boil it
till soft, in a pint of water, thicken it with butter and
flour, and season it with salt, pepper, and mace.