Oyster Pasty

1 quart oysters

1 pint rich milk or cream

1 cupful cooked diced celery

1 cupful cooked peas

1/8 teaspoonful mace

4 tablespoonfuls butter or oleomargarine 4 tablespoonfuls flour 1 1/2 teaspoonfuls salt 1/8 teaspoonful pepper

Short biscuit paste

Wash the oysters carefully. Make a sauce by melting the fat, adding the flour and seasonings and, gradually, the milk. Steam the oysters over a half cupful of water until plump - add this liquor to the sauce, then the oysters, peas and celery. Line a dish with the paste, cut one-quarter inch thick - pour in the oyster mixture, put on a crust of the biscuit paste, cut a hole in the top, and bake about twenty-five minutes in a moderate oven.

Fried Oysters

1 quart oysters Dried bread crumbs

Salt and pepper 2 egg whites

Wash the oysters and drain on paper toweling. Add 1/2 cupful cold water to the egg whites beaten slightly together; dust the oysters with salt and pepper, roll in crumbs, egg white, and crumbs again and fry forty seconds in fat hot enough to brown a bit of bread in that length of time. Drain on crumpled brown paper and serve with sauce tartare or in a bread croustade with white sauce.

Escalloped Oysters

1 quart oysters 2 teaspoonfuls minced parsley 1/4 cupful minced celery 1 teaspoonful salt

1/4 teaspoonful paprika

4 cupfuls soft bread crumbs

1/4 cupful butter

2 cupfuls cream or milk

1/2 cupful dry, buttered crumbs

Wash the oysters. Butter a baking dish and put in a thin layer of the crumbs. Add a layer of oysters, sprinkle with a little seasoning, parsley and celery, dot with bits of the butter, and repeat until dish is full, leaving the last layer oysters. Add the cream, cover with the buttered crumbs, and bake thirty minutes in a hot oven. There should not be more than three layers of oysters.

Devilled Oysters With Brown Rice

1 pint oysters

3 cupfuls cooked brown rice

3/4 cupful grated cheese

2 minced green peppers

Salt and paprika

1/4 cupful butter

1/2 cupful bread crumbs mixed with 1 tablespoonful melted butter

Butter a baking dish and put in a layer of the cooked rice; cover with oysters, sprinkle with the cheese, salt, pepper and minced peppers and add half the butter cut in bits. Repeat and cover the top with buttered crumbs. Moisten with oyster liquor, if necessary, and bake thirty minutes in a moderate oven.

Devilled Oysters

1 quart oysters

2 tablespoonfuls olive oil

1 tablespoonful made mustard

2 tablespoonfuls lemon juice

1/2 teaspoonful salt 1/2 teaspoonful paprika 1/2 teaspoonful curry-Buttered crumbs

Let the oysters stand thirty minutes in the seasonings. Then dip in the crumbs and bake till brown in a very hot oven. Serve garnished with bacon.

Brown Oysters

1 pint oysters

1 tablespoonful minced onion

2 tablespoonfuls minced carrot

1 sprig parsley

4 tablespoonfuls butter

Few grains mace

6 tablespoonfuls flour

1 cupful cream or rich milk

1/2 teaspoonful salt

Few grains cayenne

Buttered toast

Wash the oysters, and steam over a cupful of hot water. Fry the onion and carrot till yellow in the butter, add the flour, then, gradually, the liquor over which the oysters were steamed. Strain this mixture. Have the parsley minced fine and add it with the seasonings and oysters. Let it become very hot, turn in the cream, scalded, and serve on buttered toast, or pour over boiled brown or uncoated rice.