Oyster Cocktail

One teaspoon of grated horseradish, one tablespoon of tomato catsup, one tablespoon of white wine vinegar, one tablespoon of lemon juice, one-half teaspoon of salt, one-fourth teaspoon of white pepper, a little less of paprika. This makes enough for twelve glasses. Place six oysters in each glass and pour over, and leave twenty minutes or more in a very cold place before serving. - Mrs. Dan Bradley, Manistee, Mich.

Oyster Cocktail

Open eight small bluepoints over a basin, being sure to save all the liquor; season with two dessertspoonfuls of catsup, six drops of lemon juice, two drops of Worcestershire sauce; a dash of tobasco sauce; season to taste with pepper and salt. Set on ice until ready to serve. Serve five in small, high-stemmed glasses. - Mrs. Dermont, Williams. Ariz.

Creamed Oysters On Toast

Drain off liquor of twenty-five small oysters, one cup white sauce, one-half teaspoon lemon juice.

White Sauce (For Above)

Two teaspoons butter, two and one-half tablespoons flour, one cup hot milk, one-third teaspoon celery salt and pepper mixed. Melt the butter, add the flour and stir quickly, add the hot milk very slowly. Cook over moderate heat until thick; add seasoning. Put oysters in a granite pan without water; stir slightly. Soon as heated sufficient liquor comes from them to prevent burning. When the edges curl they are cooked. Drain, saving the liquor; add the lemon juice to the oysters and add the oysters to the hot white sauce, mixing well; use the liquor to soften the toast. Serve at once on toast. - Miss Elva Burns, Cliffs, Ariz.

Oyster Dariols

Take twelve oysters and plump them, strain and cut into dice. Blend together in a saucepan over the fire two heaping tablespoonfuls of butter with two heaping tablespoonfuls of flour. Add the oyster liquor, half a cupful of milk, two tablesponfuls of cream, a grating of nutmeg, one teaspoonful of lemon juice, and a quarter of a teaspoonful of paprika. Stir till boiling, then pour over the beaten yolks of two eggs; now add the oysters; butter some dariol or timbale molds, fill with the mixture, cover with buttered paper, steam for twenty minutes, turn out gently onto a hot dish, sprinkle over with finely chopped parsley and serve at once. - Contributed.

Fried Oysters

After wiping oysters dry, season well with pepper and salt and dip in egg and cracker crumbs; either fry in butter in frying pan, browning on both sides, or drop in deep fat and fry till brown. - Manistee Public School.

Fried Oysters

Take good sized oysters, put in colander and drain, then sprinkle with pepper and salt, roll in egg, then in cracker crumbs, and fry in either deep lard or butter. - Mrs. Dan Bradley, Manistee, Mich.

Oysters Served In Ice

Take a thick clear block of ice weighing about seven pounds. With a red hot iron mark out a space, leaving a thick wall of ice. Melt out the center from this, empty out the water and fill the space with oysters. Place on a flat dish, garnish with sliced lemon and bunches of fresh parsley. Serve with chili sauce.