When oysters are transported some distance, it is well to boil the liquor from which they have been taken and pour over them: this makes them plump and prevents them from being slimy.--_Mrs. S. T._ TO KEEP OYSTERS ALIVE AND FATTEN. Mix one pint of salt with thirty pints of water. Put the oysters in a tub that will not leak, with their mouths upwards and feed them with the above, by dipping in a broom and frequently passing over their mouths. It is said that they will fatten still more by mixing fine meal with the water.--_Mrs. R----._ TO COOK CRABS. Take live crabs and put them in cool water, let them remain for half an hour. Then put them in a vessel, pour boiling water on them sufficient to cover them; boil ten minutes. Take them off and wipe them clean, first removing the dead men, and proceed to remove the meat. Take the upper shell, clean it. Season the meat with pepper, salt, mustard, and plenty of butter; put all in the shell again and bake half an hour.--_Mrs. K. Norfolk._ CRAB STEW. One peck live crabs, steam twenty minutes, bone and pick the claws and bodies. Stew with one pint milk or cream, the flesh and eggs of the crabs, fifteen minutes. Flavor with salt and cayenne pepper.--_Mrs. R. L. O._ DEVILLED CRAB. After crabs are picked, season with mustard, pepper, salt, and catsup to taste. Add olive oil or butter. Cover with bread crumbs moistened with milk and lumps of butter (put a little milk in the crab also). Bake in the shells or in a pan.--_Miss E. W._ DEVILLED CRABS. To the flesh of one dozen crabs boiled fifteen minutes and picked free from shell, add: 3 tablespoonfuls of stale bread crumbs. ½ wine glass of cream. Yolks of 3 eggs. A little chopped parsley. 1 tablespoonful butter. Salt and pepper to the taste. Put them in the shell and bake in a quick oven.--_Mrs. M. E. L. W._ SOFT CRABS. Turn up the ends of the shells and take out the dead man's fingers and take off the flap, and cut out the sand-bag; lay them in cold water until ready to fry. Then dust flour over them, a little salt, and fry them in hot lard.--_Mrs. D._ DEVILLED CRABS. After the crabs are boiled, pick them up fine and add one third the quantity of crab, in cracker dust or bread crumbs, mustard, red and black pepper, salt, and butter. Return them to the top shells, and bake.--_Mrs. D._ TO DEVIL HARD CRABS. Take them while alive, put them in very little water and steam them till perfectly done and brown, set them away till cold, take all out of the shell. Mix with eggs, bread crumbs, butter, and pepper. Either put back in the _top_ shell and bake, or bake in pans.--_Mrs. J. C._ LOBSTER CURRY. Put the meat of a large lobster into a stewpan with one blade of mace. 1 large cup of meat stock, or gravy. 1 tablespoonful corn starch, mixed smooth, with a little milk or cream. Add salt. 1 small piece of butter. 1 dessertspoonful curry powder. Juice of one lemon.