Miss Leslie's New Cookery Book. Leslie Eliza

      Insert a knife, and if the shell instantly closes firmly on the knife, the oysters are fresh. If it shuts slowly and faintly, or not at all, they are dying, or dead. When the shells of raw oysters are found gaping open they are fit for nothing but to throw away, and should not have been seen in the market, as they are quite dead and decomposition has commenced. Clams the same.

TO FEED OYSTERS.—

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      When it is necessary to keep oysters a day or two before they are cooked, they must be kept clean and fed, otherwise they will die and spoil. Put them into a large tub of clean water; wash from them the mud and sand, and scrub them with a birch broom. Then pour off that water, and give them a clean tubful, placing the oysters with the deep or large side downward, and sprinkling them well, with salt mixed with it, allowing about a pint of salt to every two gallons of water. But if you have a very large quantity of oysters, add to the salt and water several handfuls of indian meal. Repeat this every twelve hours, with fresh water and meal. Always at the time of high water, oysters may be seen to open their shells, as if in expectation of their accustomed food. If this is carefully continued, they will remain plump and healthy for two days.

      Terrapins also, and other shell fish, should have the salt and water changed every twelve hours, and be fed with corn meal.

      Turtle must also be well fed, and allowed salted water to swim in.

STEWED OYSTERS.—

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      Get two hundred or more fine large fresh oysters. Drain them from their liquor, (saving it in a pitcher,) and put them into a stew-pan with a quarter of a pound of fresh butter, and set them over the fire. When they have simmered, and have almost come to a boil, remove them from the fire; and have ready a pan of very cold water. Take out the oysters, (one at a time, on a fork,) and put them into the cold water. This will plump them, and render them firm. Having saved about half their liquor, put it into the stew-pan, seasoned well with blades of mace, grated nutmeg, whole pepper-corns, and a little cayenne. Stir in half a pint or more of thick rich cream; and if you cannot procure cream, an equal quantity of nice fresh butter divided into bits, slightly dredged with a very little flour. Boil the liquor by itself, and when it comes to a boil, take the oysters out of the cold water, and put them into the boiling liquor. In five minutes remove the pan from the fire, (the oysters having simmered,) and transfer them to a tureen or deep dish, in the bottom of which has been laid a buttered toast, that has previously been dipped a minute in hot water or milk.

FRENCH STEWED OYSTERS.—

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      Wash fifty fine large oysters in their own liquor, then strain it into a stew-pan, putting the oysters in a pan of cold water. Season the liquor with a large glass or half a pint of white wine, (sherry or Madeira,) the juice of two lemons, six or seven blades of mace, and a small grated nutmeg. Boil the seasoned liquor; and skim, and stir it well. When it comes to a boil, put in the oysters. Give them one good stir, and then immediately take them from the fire, transfer them to a deep dish, and send them to table. They are not to boil.

      Many persons consider this the finest way of cooking oysters for company. Try it. The oysters must be of the very best.

FRIED OYSTERS.—

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      For frying, take only the largest and finest oysters. They should be as fresh as you can get them. Salt oysters are not good for frying. Take them out of their liquor, carefully, with a fork, picking off whatever bits of shell may be about them. Dry them in a clean napkin. Prepare some grated bread-crumbs, or pounded cracker, or soda biscuit, seasoned with cayenne pepper. Have ready plenty of yolk of egg beaten till very light; and to each egg allow a large tea-spoonful of rich cream, or of the best fresh butter. Beat the egg and cream together. Dip each oyster first into the egg, &c., and then into the crumbs. Repeat this twice till the oysters are well-coated all over. Have ready boiling, in a frying-pan, an equal mixture of fresh butter and lard. It must come nearly to the edge or top of the frying-pan, and be boiling fast when the oysters go in; otherwise they will be heavy and greasy, and sink to the bottom. Fry them of a yellow brown on both sides. Send them to table very hot.

      Oysters will be found much the best when fried in grated bread-crumbs. Cracker-crumbs form a hard, tough coating that is very indigestible, and also impairs the flavor. Use no salt in making the batter. Omit it entirely. It overpowers the taste of the oysters.

OYSTER FRITTERS.—

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      Allow to each egg a heaped table-spoonful of flour, and a jill or small tea-cupful of milk. Beat the eggs till very light and thick; then stir them, gradually, into the pan of milk, in turn with the flour, a little at a time. Beat the whole very hard. Have ready the oysters, that you may proceed immediately to baking the fritters. The oysters should be fresh, and of the largest size. Having drained them from their liquor, and dried them separately in a cloth, and dredged them with flour, set over the fire a frying-pan nearly full of lard. When it boils fast, put in a large spoonful of the batter. Then lay an oyster upon it, and cover the oyster with another spoonful of batter. Fry the fritters of a nice yellow. As they are done, take them up, drain off the lard from the oysters, and keep them hot till they go to table. This will be found a very fine receipt if exactly followed.

CLAM FRITTERS.—

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      Put a sufficient quantity of clams into a pot of boiling water. The small sand-clam will be best. When the shells open wide, take them out, extract the clams from the shells, and put them into a stew-pan. Strain their liquor, and pour about half of it over the clams; adding a little black pepper. They will require no salt. Let them stew, slowly, for half an hour; then take them out; drain off all the liquor; and mince the clams as fine as possible, omitting the hardest parts. You should have as many clams as will make a large pint when minced. Make a batter of seven eggs, beaten till very thick and light, and then mixed gradually with a quart of milk, and a pint of sifted flour, stirred in by degrees, and made perfectly smooth and free from lumps. Then, gradually, mix the minced clams with the batter, and stir the whole very hard. Have ready in a frying-pan over the fire, a sufficiency of boiling lard. Put in, with a spoon, the batter so as to form fritters, and fry them light brown. Drain them well when done and serve them up hot.

      Oyster fritters may be made as above: except that the oysters must be minced raw, and