Take two hundred oysters of largest size, rinse them in their own liquor and put them in a stew-pan. Strain the liquor to them, let them come to a boil, and _no more_. Take them out of the liquor; have ready one quart or more of pure cider vinegar, with which boil whole pepper, a little salt, mace, cloves, and nutmeg. When it is cool, pour over the oysters. Before serving add a few raw cranberries and thin slices of lemon.--_Mrs. S. T._ _Pickled Oysters._ Take one gallon oysters and cook them in their own liquor till nearly done. Then skim out the oysters and add to the liquor one teaspoonful whole black pepper, one teaspoonful allspice, one teaspoonful mace, a little red pepper and half a pint of strong vinegar. Let it boil a few minutes and then pour over the oysters. When nearly cool, slice in them a large fresh lemon.--_Mrs. Col. A. F._ OYSTER PIE. Stew the oysters, not entirely done, with butter, pepper and one tablespoonful pepper-sauce, and salt. Make a paste of one pound flour and one-half pound butter. Line the dish and put in the oysters, grate bread crumbs over top, and bake.--_Mrs. T._ _Oyster Pie._ Put a paste in a deep dish. Wash the oysters, drain and put them in the dish, seasoning with butter, pepper, salt, and a little mace, if liked; then put in a layer of grated cracker. When the dish is full, cover with paste and slips of paste laid across; then bake.--_Mrs. W----._ OYSTER PÂTÉS. Stew some large oysters with a little nutmeg, a few cloves, some yolk of egg boiled hard and grated, a little butter and as much liquor from the oysters as will cover them. When stewed a few minutes, take them out of the pan to cool. Have shells of puff paste, previously baked in patty pans, and lay two or three oysters in each.--_Mrs. D._ OYSTER SHORT CAKE. 1 quart flour. 3 teaspoonfuls baking powder. 1 tablespoonful butter. A pinch of salt. Enough sweet milk to moisten well. Roll about one inch thick and bake on tin pie plates quickly. While it is baking, take one quart oysters and one-half cup water and put on the stove; then take one-half cup milk, and one-half cup butter mixed with one tablespoonful flour, and a little salt or pepper; add all together and boil up once. When the cakes are done, split them open and spread the oysters between them, and some on the top. Put the oysters that are left in a gravy-dish and replenish when needed.--_Mrs. K._ OYSTER SAUSAGE. Chop one pint oysters, with one-quarter pound veal, and one-quarter pound suet. Mix with bread crumbs, and pound all in a mortar. Season with salt and pepper, adding an egg, well beaten. Make into cakes like pork sausage.--_Mrs. E._ RAW OYSTERS. Take each oyster separately on a fork and drain from the liquor. Place on the table in an oyster tureen or salad bowl; have near a pile of small oblong dishes; scraped horseradish, pepper sauce, and Worcestershire sauce, etc., so that after being helped, each guest may season to taste.