"Why, then, the world's mine oyster Which I with sword will open".

Baked Oysters

1 quart oysters.

2 ozs. (2 heaping table-spoonfuls) butter.

2 ozs. (2 heaping table-spoonfuls) flour.

1/2 pint (1 cup) milk.

1/2 pint (1 cup) cream.

1 heaping tablespoonful grated cheese A little melted butter Some fine bread crumbs 1 tablespoonful white wine Salt, pepper, and grated nutmeg to taste.

Scald the oysters in their liquor, and put them aside to cool; then divide each oyster into four pieces.

Melt the butter, stir in the flour, then add gradually the milk and cream; stir until thickened, and add the seasonings, wine, and cheese. Butter sufficient octagon ramequins, put in a layer of the oysters, fill up with the sauce, pour a little melted butter over each, sprinkle some bread crumbs on the top, and bake in a moderate oven for ten minutes.

Cod A La Garonne

2 slices cod.

1 garlic clove 4 tablespoonfuls olive oil 1 tablespoonful chopped capers.

3 boned and chopped anchovies.

1 tablespoonful chopped parsley 1 heaping tablespoonful (1 oz.) butter A few bread crumbs Salt and paprika to taste.

Rub a shallow fireproof dish with a cut clove of garlic, then lay in the fish and add the oil.

Bake in the oven, and when three parts cooked take out and sprinkle in the capers, anchovies, parsley, bread crumbs, salt, and paprika; divide the butter into tiny pieces, lay it on the top, and return it to the oven to brown and to finish cooking.

Serve hot in the casserole.

Crab A La Carmen

1 good-sized crab.

2 tablespoonfuls olive oil.

1 chopped shallot.

1 teaspoonful chopped parsley.

2 tablespoonfuls bread crumbs 2 tablespoonfuls chopped cooked chicken.

1 teaspoonful tarragon vinegar 1 tablespoonful cream 3 tablespoonfuls fish stock 1/2 pint (1 cup) white sauce 2 hard cooked egg yolks Salt and pepper to taste.

Boil the crab, then remove the meat from it. Put the oil into a casserole, add the crab meat, the shallot, and parsley; stir over the fire until quite hot; then add the bread crumbs, vinegar, chicken, cream, stock, and seasonings; fill some flange ramequins very full with the mixture, heaping them in the center; pour over each some of the white sauce, and sprinkle over the top the sieved hard cooked yolks of eggs.

Stand them in a pan containing a little boiling water on the stove until thoroughly hot, then serve.

Haddock and Macaroni.

Finnan Haddie

1 medium sized finnan haddie.

2 ozs. (2 heaping tablespoonfuls) butter Salt and pepper.

Select a well-cured medium sized fish. If not well cured it will probably be tasteless and flabby. Wash c it well, trim off the fins, the tail, and the two bones at the head.

Lay it in a buttered casserole, sprinkle with a little salt and pepper, pour in enough boiling water to cover it, and allow it to simmer for ten minutes.

Drain it from the water, return it to the casserole with the butter, and cook it for ten minutes in the oven.

See that it is thoroughly cooked, but not hardened.