When seasoned with salt, pepper, and butter it is called a plain roast; if put on toast, a fancy roast

Fried Oysters.

Season large prepared oysters with salt and pepper. Roll them in fine cracker crumbs. Melt a little butter in a frying-pan. Brown the oysters on each side and serve very hot. Or cover with fine bread crumbs, eggt and crumbs, and fry in deep, smoking hot fat.

Stewed Oysters.

1 c. milk scalded. 1 pt. oysters.

1/2 ssp. pepper. 1/2 tbsp. butter.

When the milk is scalding hot, put the prepared oysters in another saucepan and heat them until the edges curl; add the pepper, butter, and salt, if needed, and the hot milk. Serve at once.

Scalloped Oysters.

1 pt. oysters.

1 c. cracker crumbs.

1/3 c. melted butter.

1/2 tsp. salt. 1/2 ssp. pepper.

Prepare the oysters and season them with the salt and pepper. Stir the crumbs in the butter with a fork. Batter a shallow dish, put in 1/4 of the crumbs, then l/2 of the oysters, another 1/4 of the crumbs, the remaining oysters, and a thick layer of crumbs on the top. Bake 20 m., or until the crumbs are brown and the juice bubbles up on the edges.

In doubling the rule do not double the crackers, for it takes no more for the lower and upper layers, only for the middle layer. Half as many more will be sufficient.

To Select and Open Lobsters.

Choose one that is heavy, of medium size, with a hard shell streaked with black.

Wipe it, break off the claws, separate the tail from the body, and the under part of the body from the shell. Remove the meat from the tail, claws, and the body, save the green liver and the coral, but be careful to discard the vein in the tail, and also the gills, stomach, and head.

Plain Lobster.

Cut the meat into small pieces and mix the liver with it; dry the coral and rub it through a strainer over the meat. Serve with vinegar, melted butter, or with cold slaw dressing ; or mash the liver to a smooth paste, season it with salt and pepper. Thin it with oil or melted butter and vinegar and pour it over the lobster.

Stewed Lobster.

Cut the lobster fine. Allow 1/2 c. milk to 1 pt. lobster. Heat the milk, add the lobster, 1 tbsp. butter, and a little pepper. Boil up once and serve plain or on crisped crackers.

Cook the lobster just long enough to heat it, as longer cooking renders it tough.

Questions on Lesson XIX.

1. When is it extravagant to use eggs?

2. What should be eaten with eggs?

3. Why is a fresh egg heavier than a stale egg ?

4. Does it injure eggs to handle them roughly even if the shell is not broken ?

5. What is the value of oysters as food ?

6. How may they be cooked ?

7. How are lobsters prepared for the table ?

8. What are the two principal varieties of cake ?

9. How are butter cakes mixed ?

10. How are sponge cakes mixed?

11. What is the general rule for all cake baking ?