Minced Veal

Take some gravy that has been left over from roast veal, put in a pan with 2 cups of cold veal, cut up in small pieces; 1 cup of bread crumbs. Add salt and pepper, and a piece of butter. Let it heat through, and just before serving break 3 or 4 eggs over it and stir all together till the eggs are cooked; if not gravy enough, add a little water. - Mrs. W. P.

Oyster Crousades

Cut slices of stale bread about 1 inch thick, remove crust; cut a square hole in center of each slice, but not clear through. Soak the bread in milk, then dip bread in a beaten egg and cook in deep hot lard like doughnuts. When brown place bread on a cloth, or blotting paper to absorb grease. Filling and Sauce - Tomato, green pepper, California oysters. Cook the tomato, green peppers and oyster liquor until tender and thick; if too thin, use a little flour to thicken. Add a piece of butter and salt. Add oysters the last thing and remove from the fire. Pour the oysters and sauce over the slices of bread and serve immediately. - A. A. D.

Escalloped Oysters

Boil macaroni soft. Put a layer of macaroni in baking dish. Cover with oysters, pepper, salt and butter.

Then another layer of macaroni. Then a layer of oysters until the dish is filled. Bake. - A. A. F.

Kidney Stew

Boil 1 beef's kidney 30 minutes, skim, and remove from fire. Strain liquor through cheesecloth and wash kidney thoroughly. Remove all tough portions and fat and membrane. Cut in small pieces and stew in liquor seasoned with salt, pepper and Worcestershire sauce 2 1/2 hours. Thicken with flour and serve with buttered toast. A little sherry may be added to make variety.

Pried Oysters

Clean and dry oysters between towels. Dip in batter, fry in deep fat, drain and serve with lemon and garnished with parsley. Or dip wiped oysters in beaten egg, then cracker crumbs and fry in spider with plenty of sweet oil. Oysters may be parboiled and drained first and then proceed to prepare for frying.

Oysters In Brown Sauce

One pint oysters, 1/4 cup butter, 1/4 cup flour, 1 cup oyster liquor, 1/2 cup milk, 1/2 teaspoon salt, 1 teaspoon anchovy essence, 1/8 teaspoon pepper. Parboil and drain oysters, straining liquor for sauce. Brown butter; add flour, 1/4 cup, and stir till well browned; then add oyster liquor, milk, seasonings, and oysters. Serve on toast, in timbale cases or patty shells.

Oyster Fricassee

Melt a cup of butter in a frying pan and put into it 2 quarts of oysters, 1 cup of cream, salt and pepper to taste, and a teaspoonful of flour mixed smooth with a little cold milk. Let boil until the oysters are fully cooked, then remove from fire and add the yolks of 3 eggs well beaten. Pour over a platter of hot toasted crackers and serve while hot. - Mrs. F. D.

Panned Oysters

100 oysters, 1 lemon, 1/2 cup butter, 1 teaspoon minced parsley, 1/2 teaspoon cayenne pepper, 1 teaspoon salt. Have the pans hot. Put in oysters, salt and pepper. Cook about 5 minutes; then add butter, parsley, lemon juice. Serve in pans oysters were cooked in. - Mrs. B.