Oyster Croquettes, No. 1

1 quart of oysters 1 cup of cold water

2 level teaspoonfuls of gelatine

3 tablespoonf uls of cold water 1/3 cup of butter

1/3 cup of flour

½ teaspoonful of salt

½ teaspoonful of paprika

1 cup of oyster broth

½ cup of cream

1 tablespoonful of lemon juice

1 egg, beaten light

Pour the cold water over the oysters, examine each oyster and wash carefully to remove bits of shell. Strain the liquid over the oysters and heat the whole quickly to the boiling point. Skim out the oysters and cut each in two or three pieces. Soften the gelatine in the cold water. Make a sauce of the other ingredients, adding the egg last and stirring until it is "set;" add the gelatine, then the oysters. Let become cold and finish as usual.

Oyster Croquettes, No. 2

1 quart of raw oysters or

1 pint of cooked oysters (scant)

¼ cup of butter

½ cup of flour

½ teaspoonful of salt

½ teaspoonful of paprika

1 cup of chicken stock

1/3 cup of cream 1 egg, beaten light

At Discretion

1 teaspoonful of lemon juice 1 teaspoonful of onion juice Chopped parsley

Scald the oysters, drain and cut into two or three pieces; the white button portion may be discarded if desired. Make a sauce of the butter, flour, seasonings, stock and cream; add the egg and let cook, stirring constantly until set, then stir in the prepared oysters and such other seasonings as are used. When chilled and firm shape, egg-and-crumb and fry in deep fat. The oyster broth may be used in making the sauce; chicken stock is suggested because, as it jellies when cold, the mixture is easily handled. Serve with sauce tartare or cucumber salad.

Scallop, Clam, Shrimp, Fish And Lobster Croquettes And Cutlets

Prepare by either of the above recipes.