Make a puff-paste, in the proportion of a pound and a half of fresh butter to two pounds of sifted flour. Roll it out rather thick, into two sheets. Butter a deep dish, and line the bottom and sides of it with paste. Fill it up with crusts of bread for the purpose of supporting the lid while it is baking, as the oysters will be too much done if they are cooked in the pie. Cover it with the other sheet of paste, having first buttered the flat rim of the dish. Notch the edges of the pie handsomely, or ornament them with leaves of paste which you may form with tin cutters made for the purpose. Make a little slit in the middle of the lid, and stick firmly into it a paste tulip or other flower. Put the dish into a moderate oven, and while the paste is baking prepare the oysters, which should he large and fresh. Put them into a stew-pan with half their liquor thickened with yolk of egg boiled hard and grated, enriched with pieces of butter rolled in bread crumbs, and seasoned with mace and nutmeg. Stew the oysters five minutes. When the paste is baked, carefully take off the lid, remove the pieces of bread, and put in the oysters and gravy. Replace the lid, and send the pie to table warm. TO BOIL A LOBSTER. Put a handful of salt into a large kettle or pot of boiling water. When the water boils very hard put in the lobster, having first brushed it, and tied the claws together with a bit of twine. Keep it boiling from half an hour to an hour in proportion to its size. If boiled too long the meat will be hard and stringy. When it is done, take it out, lay it on its claws to drain, and then wipe it dry. Send it to table cold, with the body and tail split open, and the claws taken off. Lay the large claws next to the body, and the small ones outside. Garnish with double parsley. It is scarcely necessary to mention that the head of a lobster, and what are called the lady-fingers are not to be eaten. TO DRESS LOBSTER COLD. Put a table-spoonful of cold water on a clean plate and with the back of a wooden spoon mash into it the coral or scarlet meat of the lobster, adding a salt-spoonful of salt, and about the same quantity of cayenne. On another part of the plate mix well together with the back of the spoon two table-spoonfuls of sweet oil, and a tea-spoonful of made mustard. Then mix the whole till they are well incorporated and perfectly smooth, adding, at the last, three table-spoonfuls of vinegar. This quantity of seasoning is for a small lobster. For a large one, more of course will be required. Many persons add a tea-spoonful of powdered white sugar, thinking that it gives a mellowness to the whole. The meat of the body and claws of the lobster must be carefully extracted from the shell and minced very small When the dressing is smoothly and thoroughly amalgamated mix the meat with it, and let it be handed round to the company. The vinegar from a jar of Indian pickle is by some preferred for lobster dressing.