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

Oyster Cocktail

Place five or six oysters into each glass. For twelve cocktails allow seven teaspoons each of prepared horse-radish, tomato catsup and vinegar, ten teaspoons of lemon juice and one of tabasco sauce. Thoroughly mix this dressing and put an equal quantity into each glass. Both oysters and dressing should be very cold. - Mrs. R. S. Prunty.

Oyster Pie

One pint oysters makes two pies. Line two pie tins with pie crust, put in layer of oysters to cover crust, salt, pepper and lumps of butter, then over this two finely chopped hard boiled eggs to each pie. Bake with top crust. - Mrs. N. E. Roberts.

Mock Fried Oysters

Chop half pound round steak and cove oysters from one can, mix with one egg, well beaten; season with salt and pepper, add half cup of liquor from oysters, thicken with rolled cracker crumbs, make into cakes the size of fresh oysters, roll in beaten egg and cracker crumbs, then fry in hot lard a delicate brown. - Flora E. Reed.

Chafing Dish Oysters

Stew a bunch of celery until tender. Drain liquor from can of mushrooms and add them to the celery and let them cook a few min-utes, put in generous piece of butter, then add a quart of oysters; season with cayenne or black pepper and salt. Thicken with cracker crumbs and lastly add a little cream. Serve very hot. - Mrs. Pearl W. Henkle.

Filling For Oyster Patties

Rub together until smooth, one raw egg and two tablespoons of flour, gradually add one pint of cold sweet cream. Cook in double vessel until thick, stirring constantly before removing from the stove.

Add large lump of butter and the oysters which have been heated first, enough to ruffle the edges, a small quantity of the heated liquor may be added also. Fill pattie shells and serve at once. - Mrs. George Hodson, Evansville, Indiana.

Broiled Oysters

Drain oysters well, and dry them with a napkin. Have a griddle hot and well buttered, season the oysters, lay them on the griddle and brown on both sides. Serve them on a hot plate with plenty of but-ter. - Mrs. S. P. Ronalds.

Scrambled Oysters

One quart oysters, two cups rolled crackers, three eggs, beaten, one cup good cream, pepper and salt. Put two tablespoons butter in a skillet and let simmer, then put in the oyster batter and do as with scrambled eggs. Serve at once very hot.-Edith Martin.

Pigs In Blankets

Roll large oysters in cracker crumbs. Make a mixture of one beaten egg, two tablespoons of milk, salt and pepper. Dip the oysters in this and then again in cracker crumbs. Wrap each oyster in a thin slice of bacon, fastening it with a toothpick. Put in a hot oven and bake until the bacon is brown. - Edith Martin.

Oyster Pie

One quart oysters, one pint cracker crumbs, one cup milk, butter, salt and pepper. Bake twenty minutes in two crusts.

Fried Oysters

Drain one quart of large oysters; roll one pound of water crackers; beat light three eggs, and add to the eggs one-half cup sweet milk. In a separate dish put your rolled crackers, seasoned with salt and pepper, and about two teaspoons yeast powder. Mix thoroughly; dip the oysters, one by one, first in the crackers, then in egg, and again in crackers, place on a dish ready for cooking. (Fix everything before beginning to fry.) Have ready enough lard in frying-pan, a quantity such that your oysters will not touch bottom, and hot enough to cook them quickly. In a few minutes they will be as plump as doughnuts, and ready to serve.

Fried Oysters

Take nice fresh oysters, drain, roll in meal and fry in hot lard and butter, half and half, until a golden brown. - Mrs. A. L. Patterson.

Fried Oysters

Choose the extra selects, as they are large and plump. For one and one-half dozen oysters, two eggs, one-fourth teaspoon pepper, a tablespoon salt and one pint rolled cracker crumbs will be required. Use one-half the salt and pepper in the cracker crumbs and the other half to season the oysters. The eggs should be well beaten, and the oysters should be spread on a towel and drained well. Fry in equal quantities butter and lard, which should be deep enough to prevent the oyster from touching bottom; and very hot. Dip the seasoned oysters in the eggs, then in the cracker crumbs, then in the eggs and again in the cracker crumbs. Now drop into the hot fat and handle with a spoon, not probing with a fork. Serve at once, as they lose their flavor by standing. - Mrs. Charles Melrose.

Scalloped Oysters

Butter an earthen dish, fill with alternate layers of crushed crackers and oysters. Moisten with milk and a little of the liquor. Season with salt, pepper and butter. Use crackers for the bottom and top layers. Pour a cup of rich milk and pour over all. Use about one quart of oysters. Bake one hour.