Open the shells, setting aside for use the deepest ones. Have ready some melted butter, not hot, seasoned with minced parsley and pepper. Roll each oyster in this, letting it drip as little as may be, and lay in the shell, which should be arranged in a baking-pan. Add to each a little lemon juice, sift bread crumbs over it, and bake in a quick oven till done. Serve in the shells.--_Mrs. S._ _Scalloped Oysters._ Put in the scallop shells as many oysters as each will hold. Season with butter, salt and pepper; a few bread crumbs. Cook until well done; add a piece of butter just before they are served.--_Mrs. R. L. O._ DEVILLED OYSTERS. Put a layer of raw oysters in a pan, and then a layer of breadcrumbs, black and red pepper, salt, butter, mustard, and a little vinegar mixed together. Put alternate layers of each until full, and then bake.--_Mrs. Duke._ _Devilled Oysters._ Drain one quart oysters; chop thoroughly and season with cayenne pepper, lemon-juice, salt, and yolks of two hard-boiled eggs, and yolks of two raw eggs beaten and stirred in; one-half as much bread crumbs as you have oysters, and one large tablespoonful butter. Have ready one dozen deep shells, nicely cleaned, and fill them with the oysters; sprinkle with bread crumbs, and bake in a few minutes.--_Mrs. H. S._ _To Cook Oysters._ Put into a baking-bowl a layer of cracker-crumbs, pepper, and butter. If the butter is salty do not use any salt. Then a layer of oysters, after they have been drained from their liquor; do this alternately till the dish is full. Be sure and put the cracker crumbs at the top of the dish, and bits of butter, also pepper: this makes it brown nicely. Set it in a hot oven; as soon as browned it will be ready for the table.--_Mrs. P. W._ FRIED OYSTERS. Take each oyster separately and put salt and pepper on them; then roll them in equal portions of meal and flour. Fry them in hot lard until a light brown.--_Mrs. D._ OYSTER FRITTERS. Beat two eggs very light; then stir in two tablespoonfuls cream or milk, three tablespoonfuls sifted flour, a pinch of salt; dip the oysters in this and fry them in hot lard.--_Mrs. B._ _Oyster Fritters._ Wipe the oysters dry. Beat 6 eggs light, and stir into them: 6 tablespoonfuls flour. 1½ pint rich milk. Beat to smooth batter. Have in a pan some butter and lard; when it begins to froth, put a small ladleful of the batter, with an oyster in the middle, into it to fry. If too thin, add flour; if too thick, milk.--_Mrs. R._ TO FRY OYSTERS. Drain the oysters through a sieve; sprinkle a little salt and pepper over them. Dip each oyster into meal. Have the pan hot, and drop in an equal portion of lard and butter; when boiling, put in the oysters and fry. Do not let them stand, but serve hot.--_Mrs. E._ FRIED OYSTERS.