NATIONAL GROCERY CO

SHELL FISH 41

Oyster Loaf. Scoop out a loaf of bread and toast the loaf. Fry oysters in butter, and when nearly finished fry a little chopped green pepper. Fill loaf with oysters well seasoned. Pour in some melted butter. Serve hot. MRS. W. ROSENBLATT.

Oysters Kirkpatrick. Eastern oysters in the shell, season, salt and pepper, plenty of catsup, butter and grated cheese. Bake 10 minutes.

MRS. A. DINKELSPIEL. Oyster Patties. Parboil 1 pint oysters in their own liquor. Put in a pan 1 table- spoonful butter, add 1 tablespoonful flour, add 1 cup muk or cream, a little salt and pepper. Stir over fire a few minutes and add oysters and liquor. Pour over patty shells and serve hot.

MRS. S. ARONSON. Oysters Italienne. Drain liquor from oysters, spread a dish with butter, lay the oysters on it, strew with finely chopped parsley, salt and pepper and sprinkle with grated Parmesan cheese. Put in oven to brown and serve hot with wafers. MRS. S. ARONSON.

Oyster Rarebit. Scald 1 pint oysters in their own liquor until the edges curl. Drain and keep oysters hot. Break y2 pound rich soft cheese into small bits; put into saucepan with 1 tablespoonful butter, little salt, cayenne and saltspoon mustard. Pour oyster liquor over 2 eggs slightly beaten. Place cheese over fire and stir constantly. As It melts, add gradually the oyster liquor and eggs. When soft and creamy, add the oysters. Heat one minute and turn out on hot toast and serve. MRS. S. ARONSON.

Little Pigs in Blankets. Select large plump oysters. Wrap each one in thin slices pork or bacon, pinning into place with wooden toothpicks. Lay in heated baking or chafing dish. Cook until bacon is crisp. Serve on toast with parsley and lemon to garnish. MRS. E. MORGANSTERN.

Oyster Sausages. Pour a quart of boiling water over a pint of oysters, drain and dry in a cloth. Chop very fine, add one cupful of soft bread crumbs, a saltspoonful of salt, a dusting of white pepper and of celery salt, and a pinch of nutmeg. Mix to a stiff paste with the yolks of two eggs, shape into small rolls and fry in hot butter. Serve with lemon quarters.

Potage Royale. Make a tomato sauce with onion, trifle of garlic, green pepper and strain. Make a rich poulette sauce. Add a small quantity of white wine. Blend the two sauces and put in crab meat, shrimps, oysters and lobster. Put in ramakins, grate cheese over and bake in oven. MRS. J. FERGUSON.

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ONE THOUSAND FAVORITE RECIPES

Shallot Sauce. Chop 3 young onions very fine. Add pepper, 1 small teaspoonful of cider vinegar and juice of 3 lemons. For oysters on half shell.

MRS. S. ARONSON.

Butter Steamed Oysters. Melt a slice of butter brown, throw in oysters with juice. Let come to a boil. Cover. Season and serve with lemon juice.

MRS. E. MORGANSTERN.

Fancy Pepper Roast. Drain oysters. Put oyster liquor in a pan. Add a tablespoonful of canned tomatoes, tomato catsup, Worcestershire sauce, juice of y2 a lemon, tablespoonful butter, a little chopped green peppers, salt. Let come to a boil and throw in oysters. Serve immediately, garnished with small slices of toast. MRS. M. A. GOTTSTEIN.

To Fry Oysters. Drain oysters and wipe dry. Beat egg, season with salt, pepper and a little cayenne. Dip each oyster in beaten egg and then into cracker meal. Fry in butter. Serve with slices of lemon.

MRS. M. A. GOTTSTEIN.

Deviled Oysters in Shells. Chop a pint of oysters fine. Mix with a little cracker meal, salt, pepper, lemon juice, a pinch of mustard and cayenne. Add the oyster liquor and a beaten yolk of 1 egg; also %, cup of milk. Put in crab shells, sprinkle with cracker meal and bits of butter on top. Bake quickly until brown. Serve with slices of lemon.

MRS. S. BROWN.

Deviled Oysters in Rice Cups. Cook together for five minutes 2 tablespoonfuls of butter, 1 table- spoonful of chopped onion, and the same amount of chopped green pepper. Add y2 a cupful of strained oyster juice, a teaspoonful of lemon juice, a tablespoonful of tomato catsup, a teaspoonful of pre- pared mustard, a dusting of cayenne and a pint of chopped oysters. Simmer for five minutes, fill the rice cups and serve piping hot.

Rice Cups. Into 2 cupfuls of half-boiled rice stir three tablespoonfuls of melted butter. Wet in cold water small moulds or after-dinner coffee cups. Fill with rice and set away until cold. When wanted unmould and with a teaspoon remove the centers, leaving a shell of the rice. Brush inside and out with melted butter, place on a baking sheet and run into a hot oven until crispy brown, when they will be ready for filling.

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