Oyster Cocktail

From Mrs. J. J. Miller

Steep 1 teaspoonful of black tea in one pint of hot water until it cooks. Strain 1 can tomatoes through a fine sieve. Mix the tea and tomatoes, then add a twenty-five cent bottle of tomato catsup, juice of 1 lemon, and a little salt and cayenne pepper; then add the oysters.

Oyster Cocktail

From Mrs. H. L. Dodge

Take 100 native California oysters to six persons, drain, take the juice of 2 limes or lemons, 1 large tablespoonful of pepper vinegar, 1 1/2 teaspoonfuls of Worcestershire sauce, 4 tablespoonfuls of tomato catsup, a dash of tobasco sauce, salt to taste, 8 table-spoonfuls of the oyster juice. Set on ice 1/2 hour before serving.

Oysters Kirkpatrick

From Mrs. H. L. Dodge

Take a dozen oysters opening on the deep shell, salt and pepper to taste, putting a little tomato catsup on each oyster, add a few drops of Worcestershire sauce, sprinkle with paprika, putting a bit of butter on each one; bake in oven for ten minutes; serve on the shell, with square biscuits.