Oyster Fritters

Miss Virginia Croxton

1 pint small oysters or large ones chopped. Make a stiff batter with 2 eggs, 1 teaspoon of yeast powder, and a little milk. Add oysters and flour to thicken. Salt to taste. Drop in spoonfuls in hot fat and fry a light brown.

Oyster Loaf

A Creole Recife

1 loaf of bread,

1 quart of oysters fried,

1/2 teacup of tomato catsup,

1/2 dozen small pickles or 1 dozen olives.

Cut off one end of loaf and remove the soft inside, leaving a shell, which thoroughly butter and place in oven to toast. Fill with a layer of hot fried oysters, a little catsup, and pickles or olives, another layer of oysters, till shell is filled. Fasten the top on, cut in slices, and serve very hot.

A nice supper dish after theatre.

Oyster Patties

Put 1 pint of milk or cream on to boil and season with butter, mace, salt, and pepper, and thicken with spoon of cornstarch. When thick add 1 quart of fine oysters. Cook till edges curl. Make patties of rich puff paste, and when pastry is brown put 4 oysters in each shell with some of the sauce.

Pickled Oysters

V. C. G

Boil the oysters till the edges curl and the soft part is plump. Take off and let them cool in the juice. Remove the oysters and strain the juice, adding to it vinegar to the taste, whole black pepper, allspice, small piece of mace, and boil about 5 minutes.

Remove from stove, and when perfectly cold pour on the oysters.

Add wine to the taste, small red peppers, and salt.

Scalloped Oysters

Miss Virginia Croxton

1 quart oysters.

Cover the bottom of baking-dish with cracker-crumbs and put in a layer of oysters. Sprinkle with salt and pepper and bits of butter. Cover with cracker-crumbs and oysters till dish is full. Let the cracker-dust lie on top in a thick layer. Pour over this the oyster liquor, 1 cup milk, 1 beaten egg, and cook till oysters are well done.

Veal And Oysters

V. C. G

Two pounds of tender, lean veal cut in thin, small pieces. Dredge with flour and fry in sufficient hot lard to keep it from sticking.

When nearly done add a pint and a half of fine oysters. Thicken with a little flour and season with salt and pepper, and cook till done.

Serve in a hot dish.

Entrees aspic jelly

4 pints of clear soup, 1 box of Cox's gelatine,

1 teacup of wine,

2 tablespoons of vinegar, Salt and pepper to taste,

Whites of 2 eggs beaten to a stiff froth.

Stir all well while cooking till it begins to boil. See that the gelatine is well dissolved, so that it will not stick to bottom of kettle. Do not stir after it boils hard. When the eggs break away and the jelly looks clear, remove from stove and strain through a clean cloth. Have the cloth soaking in boiling water, and squeeze well out of the hot water before running the jelly through.

Put chicken in mould, pour sauce over while warm, and serve with truffles.