Creamed Oysters

One pint of milk, one-half tablespoonful of butter, one-half tablespoon of flour, one-half teaspoonful of salt, one pint of oysters, clove, nutmeg. When the milk boils, stir into it the butter into which the flour has been rubbed; season with clove and a slight grating of nutmeg, and salt; when creamy, add the oysters without their liquor; allow them to be just heated through, and serve on thin strips of buttered toast.

Stewed Oysters

Two dozen good-sized oysters, one and one-half pints of milk, a walnut of butter, one-half teaspoonful of salt and dash of white pepper. Boil the milk in the chafing dish. Add the oysters, butter, salt and pepper. Allow it to just come to a boil, then serve. Above is sufficient for four.

Smothered Oyster In Chafing Dish

Put tablespoon butter in chafing dish, salt and pepper, add pint drained oysters; cover and cook five minutes, serve on toasted crackers. Fricasseed oysters may be prepared in this way by adding one-half cup cream, one teaspoon lemon juice and one beaten egg. - Mrs. A. O. Wheeler, Manistee, Mich.