Oyster Omelet

Clean 1 cup of oysters and cook until plump; drain and reserve liquor. Melt 2 tablespoons butter, add 2 tablespoons flour, 1/2 teaspoon salt, and a few grains pepper, then pour on gradually, while stirring constantly, the oyster liquor and enough milk to make one cup of liquid. Separate the yolks from the whites of 3 eggs. Beat the yolk until thick and lemon-colored; add 1/2 teaspoon salt, few grains pepper, and 3 tablespoons hot water. Beat the whites of 3 eggs until stiff and dry, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom of pan with 1 tablespoon butter. Turn in mixture, spread evenly, place on range where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well "puffed" and delicately browned underneath, place pan on center grate of oven to finish cooking the top. Spread oysters on one-half of omelet, fold, turn on a hot platter, pour around sauce and garnish with parsley.

Macaroni And Cheese

Break a quarter lb. of macaroni into a kettle of boiling slightly salted water, boil till tender; drain and blanch in cold water. Make a gravy with 1 heaping tablespoonful of flour moistened with cold water or milk stirred into a cup of boiling milk. Add a lump of butter the size of a walnut and season with salt and pepper to taste. Put in a baking dish alternate layers of macaroni, grated cheese and the gravy till all has been used. Then sift over with bread crumbs and brown in oven. Serve in baking dish. If more is required double the recipe.

Mrs. H. H. Burum.

Fritter Batter

One cupful flour sifted twice with a rounded teaspoonful of baking powder and a half teaspoonful of salt, 1 table-spoonful of butter or olive oil, 1 cupful milk, 1 teaspoonful sugar, 2 eggs. Beat the yolks and sugar together, add butter or oil; beat hard for one minute, put in the milk, then the flour, alternating with the stiffened whites. Do not mix until you are ready to cook the fritters. If you are making plain fritters drop large spoonfuls of the batter into the hot fat, a few at a time, and when they are a golden brown take out with a skimmer and dry in a hot colander. Mrs. Elam.

Ham Omelet

Take 2 medium sized slices of ham cut into small pieces and fry brown. Beat 4 eggs and 4 tablespoonfuls of cream or milk until very light; add to the ham. Slip a knife under the omelet in the bottom of the pan to keep from scorching, season, fold together and turn on to a hot dish.

Stuffed Eggs

Hard boil half a dozen eggs; when cold cut in two and remove the yolks. Mince the yolks fine and add chopped olives, cold minced veal or chicken, salad dressing and salt and pepper. Fill the cavity in the egg with the mixture.

Cheese Straws

One cup grated cheese, 1 1/2 cups flour, 1 1/2 tablespoons butter; rub butter into the flour, then add 1/2 teaspoon salt and the cheese. Mix with water as for pie crust. Roll thin, cut into straws and bake in hot oven. They are nice served with salad. If made the day before using, toast in the oven a few minutes.