Drain the oysters through a sieve. Beat up two or three eggs. Have ready some grated bread crumbs. Sprinkle some salt and a little pepper over the oysters; then dip each oyster into the egg and bread crumbs. Have the pan hot and clean; put equal portions of butter and lard into the pan. Be careful to keep the fat of oysters from burning.--_Mrs. R._ _To Fry Oysters._ Wash them and dry them on a clean napkin; dip in beaten egg and pounded crackers sifted, and let them lie several hours before frying, and they will not shrink.--_Mrs. P._ _To Fry Oysters._ Drain the oysters dry. Three eggs beaten, and grated crackers. Dip the oyster first in the egg and then in the crackers; do this twice. Grease the pan with butter or lard. Add pepper and salt to taste, and fry.--_Mrs. P. W._ _Clam or Oyster Fritters._ Chop up the clam very fine (when of oysters, leave them whole); put them in a batter and fry them.--_Mrs. D._ BROILED OYSTERS. Select the largest oysters, examining each one, to see that no particle of shell adheres to it. Dry with a nice linen cloth; then pepper and salt them, and sift over a little finely-powdered cracker. Place them on an oyster gridiron over a quick fire. As soon as plump, dip each one in a cup of melted fresh butter; lay on a hot dish garnished with scraped horseradish and parsley, and serve.--_Mrs. S. T._ STEAMED OYSTERS. Wash shell oysters perfectly clean; lay them on a steamer, so the juice will not escape from the shells when opened. It is best to lay the upper shells down. Cover the lid of the steamer with a coarse towel and press closely on. Set this over a pot of water boiling hard. In from twenty minutes to half an hour, the shells will have opened. Have ready a hot dish, on which lay the oysters; sprinkle over them a little salt and pepper with a bit of fresh butter on each oyster. Serve immediately.--_Mrs. S. T._ TO ROAST OYSTERS. Wash and wipe one peck large shell oysters. Put in a hot oven, taking care to put the upper shell downward, so the juice will not escape. As soon as the shells open, lay on a hot dish and serve with horseradish or pepper-sauce, after sprinkling on them a little salt, and putting a bit of fresh butter on each oyster.--_Mrs. S. T._ PICKLED OYSTERS. 1 gallon oysters. 1 tablespoonful salt. 1 " unground black pepper. 1 " allspice. 6 blades mace. 1 small piece cayenne pepper. Pick oysters out from the juice with a fork; stew until gills are opened well, then lay on flat dishes until cold; put in a jar, and cover with equal parts of stewed juice and vinegar. Let stand two days.--_Mrs. R. R._ _Pickled Oysters._