Serve at once accompanied by olives, pim-olas or gherkins.
=Escalloped Oysters.= Stir one cup of cracker crumbs into half a cup of melted butter.

Heat half a cup of cream or strained oyster liquor in the blazer, put in a layer of oysters (about a cup), washed and drained, and sprinkle with a part of the prepared crumbs, salt and pepper; add another layer of oysters, the rest of the crumbs, and salt and pepper.

Cover, and cook nearly ten minutes.

Do not stir the oysters.
LOBSTER AND OTHER SEA FISH.
And ate a lobster, and sang and mighty merry.
-- _Pepys' Diary._ Take every creature in of every kind.
-- _Pope._ =Buttered Lobster.= Pick the meat from a boiled lobster and cut it into small pieces; sift over it the coral; mix with it also the liver, two tablespoonfuls of vinegar or three of lemon juice, one-third a cup of butter and one-fourth a teaspoonful, each, of cayenne and made mustard; heat in the blazer until thoroughly hot.

Serve on cup-shaped leaves of lettuce with a quarter of a hard-boiled _egg_ on the top of each portion.
=Lobster a la Newburgh.= INGREDIENTS.
Meat of 2 medium-sized lobsters.
4 tablespoonfuls of butter.
1/2 a teaspoonful of salt.
1/4 a teaspoonful of pepper.
2 tablespoonfuls, each, of sherry wine and brandy.
Grating of nutmeg.
Yolks of 4 eggs.
1 cup of cream.
_Method._--Remove the meat from the shells and cut it into delicate slices.