Fried Oysters without EggTo fry oysters: select the largest oysters, simmer them in their own liquor a few minutes, and dry them with atowel; dip them in rolled crackers, and fry a light brown. Many cooks recommend bearding oysters, that is, removingtheir respiratory organs; where they are cheap it is well to do so, but in the country would be very extravagant.Oysters are also merely dipped in flour and fried, either after being scalded in their own liquor or not; fry them in butter.From The Housekeeper's Encyclopedia by Mrs. E.F. Haskell. 1861

Broiled OystersOysters are nice broiled in their shell, or laid in shells for the purpose; they must be laid over a bed of hot coal,and butter and pepper added in the shell; serve hot.From The Housekeeper's Encyclopedia by Mrs. E.F. Haskell. 1861

Scalloped OystersSelect a dozen nice large oysters; if they are plenty beard them, if not use all of the fish; spread rolledcrackers or rusked bread on the bottom of a shell, lay in some oysters and some bits of butter, then strew over themmore crumbs; add oysters and butter, with layers of crackers or crumbs, until the shell is filled.Pour over the whole the liquid from the oysters, and bake brown; serve hot. If any are left, they are very good cold.From The Housekeeper's Encyclopedia by Mrs. E.F. Haskell. 1861

Oyster PattiesCover small shells or patty-pans with nice puff paste, bake them well, when done turn them out on a plate;stew oysters, season them to suit the taste, thicken their juice with egg, and when cold, fill the patties withthe oysters.From The Housekeeper's Encyclopedia by Mrs. E.F. Haskell. 1861

Oyster PiesCover a deep plate with puff paste; lay an extra layer around the edge of the plate, and bake nicely; whenquite done, fill the pie with oysters, season with pepper, salt and butter, dust over a little flour, and cover witha thin crust of puff paste; bake quickly; when the top crust is done the oysters should be; serve as soon as bakedas the crust soon absorbs the gravy.From The Housekeeper's Encyclopedia by Mrs. E.F. Haskell. 1861