Kromeskies Of Oysters

Open three dozen oysters, taking care not to spill the liquor. Chop the oysters, and mix with them an equal quantity of finely chopped cold chicken and six mushrooms, also chopped up. Put these into a saucepan, strain in the oyster liquor, and set the pan on a slow fire. Stir in the yolks of two eggs, two tablespoonfuls of cream and a very little salt and red pepper. Stir gently until the mixture thickens, and when quite thick, turn it out to cool on a plate. When it is cold, form it into little cork-shaped rolls about two inches long. Cut some very thin pieces of rather fat bacon about two and a half inches broad by three inches long. On the smaller side of each of these lay a piece of the mixture, so that it will have the three-inch length to wrap around, fold it into little rolls, and dip these in batter. Fry in smoking hot fat, drain, and serve very hot. - Contributed, Milwaukee, Wis.

Mock Oysters

To' the contents of a can of corn add a half cupful of milk, two eggs, a half teaspoonful of salt and flour enough to make stiff batter. Drop by spoonfuls into hot lard, and fry a nice brown. - Contributed.

Oyster Omelet

Twenty oysters, four eggs, eight button mushrooms, and three tablespoonfuls of cream. Separate the yolks from the whites of the eggs, beat the yolks with a fork, and add the cream; beat up the whites of the eggs stiffly, add them to the yolks, cream and salt, pepper and paprika. Melt a heaping tablespoonful of butter in an omelet pan, pour in the mixture, then put the oysters and mushrooms in the center of the pan, and cook for four minutes. Serve immediately. - Contributed.

Oysters For Patties

Pint of small oysters and liquor put on fire, add butter half the size of an egg, one-half cupful sweet cream; salt and pepper to taste. Let come to a good scald. If not thick enough add teaspoonful flour. Put in crusts just before serving. - Contributed, Flagstaff, Ariz.

Oyster Pattie Filling

One cup of oyster liquor, one cup cream, heated and thickened with two tablespoons of flour, one-half teaspoon salt, one-half teaspoon white pepper. Scald oyster (allowing as many as you please for each pattie) until the gills open. While these are scalding, beat the yolks of two eggs. Now draw the hot dressing to the back of the stove and add the oysters (drained from the liquid) and the yolks of eggs, stirring until like a custard and not a bit longer; keep very hot by setting in a dish of hot water. Serve as soon as possible, filling the pattie shells generously. - Mrs. A. O. Wheeler, Manistee, Mich.

Oyster Patties

Line some deep gem pans with puff paste, put a teaspoonful of cream into each, sprinkle with chopped parsley and a little tarragon and chervil, and season with mace, red pepper, and nutmeg to taste. Put two oysters in each of the patties, sprinkle with a little grated lemon rind and a small quantity of lemon juice, moisten with oyster liquor, cover with bread crumbs, garnish the tops with a ring of puff paste, place on a baking tin, and bake in a hot oven for a quarter of an hour. Serve as soon as they are done on a hot dish garnished with sprigs of water cress. - Contributed.