Escalloped Oysters

1 pint oysters

1 cup cracker crumbs

1/2 cup melted butter

Method :

Mix the crumbs in the melted butter and then put in the oysters. Bake until crispy brown.

Helen Shurtleff, Xi.

Oysters A L'Ancienne

Drain and put oysters into a baking dish. Sprinkle with salt, pepper, and lemon juice. Lay one or two strips very thinly cut bacon across top and bake in hot oven for four minutes.

Eleanor F. Lewis, Xi.

Salmon Loaf

1 can salmon (large) 2 eggs (well beaten) salt and pepper to taste

3 tablespoons melted butter 1 cup cracker crumbs

Method :

Pour liquid from can of salmon (save it). Add melted butter to salmon, then well beaten eggs and bread crumbs, salt and pepper. Mix well. Put in bread pan and steam one hour.

Sauce

1 pint sweet milk liquid from fish

1 tablespoon tomato catsup

1 teaspoon cornstarch

1 egg yolk dash of red pepper

Method :

Pour milk in double boiler. Add dissolved cornstarch, then fish liquid and beaten egg yolks and catsup.

Evelyn Rose, Xi.

Baked Fish - Southern Style

Any large fish may be used. Cover with canned tomato, water if necessary, one onion, salt, little lemon, parsley, butter, lard, and a little flour sprinkled over all. Bake until soft.

Hazel Russell, Xi.

Curried Oysters

1 quart oysters

1/4 pound butter

1 teaspoon cornstarch

1 tablespoon curry powder

1 gill oyster water 1 teaspoon lemon juice 1/2 teaspoon tobasco sauce 1 gill milk

Method :

Scald oysters in one pint water and drain. Dry thoroughly and set aside in a shallow dish. Mix together butter, cornstarch, curry powder, oyster water, lemon juice and tobasco sauce. Heat slowly in a saucepan and add gradually one gill of milk. Stir well and add salt and cayenne. When smooth, add the oysters and cook for five minutes.

Ethel Switzer Howard, Xi.

Baked Halibut

large piece of halibut fresh pork 2 bay leaves handful of pepper berries mace

Method :

Wash and dry halibut. With a sharp knife slit skin in strips about every two inches and insert a strip of fresh pork under each slit. Place in roaster on several slices of pork. Cover with the bay leaves, berries and a sprinkling of mace. Dredge fish with flour and season well. Pour about a pint of hot water in pan and bake slowly for three-fourths hour, to an hour.

Harriet Wilson Davy, Xi.

Salmon Puffs

can of salmon salt pepper

1 tablespoon lemon juice or vinegar

1 tablespoon butter

1/2 cup fine bread crumbs

3 well beaten eggs

Method :

Butter teacup and fill two-thirds full with above mixture. Place in dripping pan containing hot water and bake twenty or thirty minutes. Turn out on platter and garnish with parsley. Serve with following sauce:

2 well beaten eggs

1/2 cup hot sweet cream salt, pepper and 1 tablespoon lemon juice

Method :

Pour cream over eggs, set in boiling water and stir until it thickens. Season with salt, pepper and lemon juice.

Julia Pitkin Davenport, Xi.

Salmon Croquettes

2 cups cold boiled rice 1 can salmon

1/2 teaspoon salt

Method :

Drain oil from salmon and pick out bones, work with hands, add salt and shape. Break and beat two eggs, and dip croquettes in; then roll in crumbs and fry in fat.

Elsie Pratt Miller, Lambda.

Panned Oysters

Take one pint oysters. Put two tablespoons butter into a saucepan and when hot, add the oysters. Cook until the edges begin to curl, then add one gill cream, salt and cayenne. Serve on toast.

Eleanor F. Lewis, Xi

Oysters a la Newberg

Melt one tablespoon butter in chafing dish and stir in one-half tablespoon flour. When these are blended, add gradually one cup cream and beat smooth and glossy. Then add one quart oysters, previously drained and cut into quarters. When heated through, add one teaspoon salt, one-fourth teaspoon cayenne. Stir well, and then add beaten yolks of two eggs. Serve at once from chafing dish.

Eleanor F. Lewis, Xi

Salmon Souffle

1 large can salmon

1/4 package crackers, rolled

3 beaten egg yolks

3 whites of eggs seasoning

1 cup milk

Method:

Soak crackers in a little milk. Add beaten egg yolks and seasoning. Flake salmon and add first mixture. Fold in whites of eggs beaten stiff. Bake one-half hour. Serves six.

Lelia Harwood Smith, Xi.