Oyster Stew

Make a gravy of melted butter, flour, oyster juice, pepper and salt, Worcestershire sauce and extract of beef. When boiling add the oysters and serve.

Oyster Pie

Line a deep pudding dish with thinly rolled pie crust, generously flaked with little dots of butter, and fill the dish with alternated layers of oysters and cracker crumbs, seasoned with butter, salt, pepper and nutmeg. Add a cup of oyster liquor to a cup of rich milk, thicken with flour, and pour into the pie, dot with a piece of butter the size of a walnut, cover with a thin crust and bake in a moderate oven.

Mrs. S. F. Pine.

Oyster Loaf

Cut an oblong piece from the top of a loaf of bread, butter the walls and fill with oysters (about 1 qt), adding 1 tablespoon chopped parsley, 1-2 cup of milk or cream, small bits of butter, salt, pepper and 2 drops of Tobasco sauce. Put on the upper crust and lay on a baking dish, pour oyster liquor over it, cover and bake 20 minutes, basting with the oyster liquor. Lift carefully onto a platter and serve hot, cutting it into slices. Mrs. A. W. R. Berr.

"They who provide the food of the world decide the health of the world."

Creamed Oysters

One cup of cream, 1 tablespoon butter, season with salt, pepper and cayenne, bring to a boil and thicken with I tablespoon of corn starch, add 1 qt. of Eastern oysters and juice and one well beaten egg just before serving. Serve with sandwiches. This amount is enough for 6 people.