Oysters And Macaroni

1 pint oysters 3/4 cup macaroni broken in 1 inch pieces

Salt and pepper

Flour

1/2 cup buttered crumbs

1/4 cup butter

Cook macaroni in boiling salted water until soft; drain, and rinse with cold water. Put a layer in bottom of a but-tered pudding-dish, cover with oysters, sprinkle with salt and pepper, dredge with flour, and dot over with one-half of the butter; repeat, and cover with buttered crumbs. Bake twenty minutes in hot oven.

Scalloped Oysters

1 pint oysters

4 tablespoons oyster liquor

2 tablespoons milk or cream 1/2 cup stale bread crumbs

1 cup cracker crumbs 1/2 cup melted butter Salt Pepper

Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking-dish, cover with oysters, and sprinkle with salt and pepper; add onehalf each oyster liquor and cream. Repeat, and cover top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream.

Sauted Oysters Clean one pint oysters, sprinkle on both sides with salt and pepper. Take up by the tough muscle with plated fork and dip in seasoned cracker crumbs. Put two tablespoons butter in hot frying-pan, add oysters, brown on one side, then turn and brown on the other.

Oysters with Bacon Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers. Put in a broiler, place broiler over dripping-pan, and bake in a hot oven until bacon is crisp and brown, turning broiler once during the cooking. Drain on brown paper.

Fried Oysters

Clean, and dry between towels, selected oysters. Season with salt and pepper, dip in flour, egg, and cracker or stale bread crumbs, and fry in deep fat. Drain on brown paper and serve on a folded napkin. Garnish with parsley and serve with or without Sauce Tyrolienne.

Fried Oysters in Batter Clean, and dry between towels, selected oysters. Dip in batter, fry in deep fat, drain, and serve on a folded napkin; garnish with lemon and parsley. Oysters may be parboiled, drained, and then fried.

Batter

2 eggs

1 teaspoon salt

1/8 teaspoon pepper 1 cup bread flour

3/4 cup milk

Beat eggs until light, add salt and pepper. Add milk slowly to flour, stir until smooth and well mixed. Combine mixtures.

Oysters a la Ballard, - Page 181.

Fried Oysters. Philadelphia Relish

Follow directions for Fried Oysters. Serve with Philadelphia Relish.

2 cups cabbage, finely shredded 2 green peppers, finely chopped 1 teaspoon celery seed

1/4 teaspoon mustard seed

1/2 teaspoon salt

2 tablespoons brown sugar

1/4 cup vinegar

Mix ingredients in order given.