Put them into the frying-pan of hot butter, and keep it over a hot fire. Fry them brown, turning them that they may be equally browned on both sides. If properly done they will be crisp, and not greasy. Serve them, dry in a hot dish, and do not pour over them the butter that may be left in the pan when they are fried. Oysters are very good taken out of the shells and broiled on a gridiron. SCOLLOPED OYSTERS. Having grated a sufficiency of stale bread, butter a deep dish, and line the sides and bottom thickly with bread crumbs. Then put in a layer of seasoned oysters, with a few very small bits of butter on them. Cover them thickly with crumbs, and put in another layer of oysters and butter, till the dish is filled up, having a thick layer of crumbs on the top. Put the dish into an oven, and bake them a very short time, or they will shrivel. Serve them up hot. You may bake them in large clam shells, or in the tin scollop shells made for the purpose. Butter the bottom of each shell; sprinkle it with bread crumbs; lay on the oysters seasoned with cayenne and nutmeg, and put a morsel of butter on each. Fill up the shells with a little of the oyster liquor thickened with bread crumbs, and set them on a gridiron over coals, browning them afterwards with a red-hot shovel. STEWED OYSTERS. Put the oysters into a sieve, and set it on a pan to drain the liquor from them. Then cut off the hard part, and put the oysters into a stew-pan with some whole pepper, a few blades of mace, and some grated nutmeg. Add a small piece of butter rolled in flour. Then pour over them about half of the liquor, or a little more. Set the pan on hot coals, and simmer them gently about five minutes. Try one, and if it tastes raw cook them a little longer. Make some thin slices of toast, having cut off all the crust. Butter the toast and lay it in the bottom of a deep dish. Put the oysters upon it with the liquor in which they were stewed. The liquor of oysters should never be thickened by stirring in flour. It spoils the taste, and gives them a sodden and disagreeable appearance, and is no longer practised by good cooks. OYSTER FRITTERS. Have ready some of the finest and largest oysters; drain them from the liquor and wipe them dry. Beat six eggs very light, and stir into them gradually six table-spoonfuls of line sifted flour. Add by degrees a pint and a half of rich milk and some grated nutmeg, and beat it to a smooth batter. Make your frying-pan very hot, and put into it a piece of butter or lard. When it has melted and begins to froth, put in a small ladle-full of the batter, drop an oyster in the middle of it, and fry it of a light brown. Send them to table hot. If you find your batter too thin, so that it spreads too much in the frying-pan, add a little more flour beaten well into it. If it is too thick, thin it with some additional milk. OYSTER PIE.