Oysters A Lambrosia

Take three dozen oysters and cut them into dice; make some white sauce by taking some of the oyster liquor; put this with a little red pepper and half a cupful of milk into a basin, then put a heaping tablespoonful of butter into a saucepan over the fire; take a tablespoonful of flour and mix it into a paste with a little of the oyster liquor, and then add the strained liquor to it; pour into the saucepan with the melted butter, and cook it over the fire until thick; remove from the fire and add the juice of half a lemon, add to this one cupful of liquid aspic jelly, and then stir in the chopped oysters very lightly and a gill of cream; turn out on a plate and place on ice till cold and firm. When it is so, shape it into round balls of equal size, about the size of tangerine oranges; smoothe them over with a knife dipped into hot water, and place on ice, or mold them into balls. Have ready some stiff aspic jelly flavored with a few drops of chili vinegar, and when it is in a semi-liquified state and beginning to set, dip each oyster ball into it. This is best done by running a thread through each ball and dipping into the jelly, or lining the balls with aspic and filling in with the oyster mixture. They should be colored red, green, yellow and white, and arranged in a pile like cannon shot; shredded celery, sippets of lemon, and chopped aspic may be used as garnish.

Oysters In Blankets

Have thin slices of bacon, roll each oyster in a slice and fasten with a small toothpick. Have the frying pan quite hot; put in the rolls and cook till the bacon is crisp, pouring off the fat as it accumulates in the pan. Serve on fingers of crisp toast. - Mrs. W. F. Dinney, Williams, Ariz.

Oyster Cocktail

Three teaspoons horseradish, three teaspoons vinegar, five teaspoons lemon juice, one-half teaspoon tobasco sauce, salt to taste, and one pint of oysters. Mix and serve in tall, thin glasses. This recipe will serve six people. - Mrs. Roy Perkins, Williams, Ariz.

Oyster Cocktail

Mix together the strained parts: One-half lemon, one-half teaspoonful vinegar, eight drops tobasco sauce, one-third teaspoonful mixed horseradish, one-half teaspoonful tomato catsup. Let this stand until needed, in a cool place. Have glass in which this is served very cold and pour the above ingredients over four or five small oysters. - Miss Alma Peterson, Trout Creek, Mich.

Oyster Cocktail

Mix together the strained parts of, one-half lemon, one-half teaspoonful vinegar, eight drops tobasco sauce, one-third tea-sponful prepared horseradish, one-half teaspoonful tomato catsup. Add dozen small Bluepoints, let stand five minutes. Keep on ice until needed. Serve two or three oysters in each glass oldish. Delicious. - Mrs. M. S. Carpenter, Hackensack, N. J.

Oyster Cocktail

One cup chili sauce, five drops lemon juice, one-half tea-sponful mixed horseradish, three drops Worcestershire sauce, two drops tobasco sauce. Season with pepper and salt to taste. Set on ice until ready to serve. Serve four small oysters in each glass or dish, pouring above ingredients over oysters. This serves six persons. - Mrs. Dermont, Williams, Ariz.