Baked Oysters With Cream

100 oysters.

1 qt. milk.

2 yolks of eggs.

2 tablespoons flour.

1/2 teaspoon minced parsley.

1/2 cup butter.

2 cups bread crumbs.

1/4 teaspoon cayenne pepper

1 teaspoon salt.

Boil oysters in their own liquor with salt and pepper about 5 minutes. Boil milk thicken with flour, parsley and yolks of eggs. Put in dish layer of oysters and bread crumbs alternately, pour the milk over them. Be sure that you have bread crumbs for the top layer. Bake in hot oven a few minutes.

Oysters In Blankets

4 doz. oysters.

1/2 teaspoon cayenne pepper.

1 lb. bacon, sliced thin.

Put pepper on oysters, wrap 2 or 3 in a slice of bacon, put them on a skewer and bake in a hot oven for about 10 minutes.

Bohemian Oysters

1 lb. boiled macaroni or spaghetti.

4 doz. oysters.

1 pt. milk.

1/2 lb. cheese (grated).

1/2 pt. oyster liquor or oyster stock.

1/4 teaspoon cayenne pepper.

1 teaspoon salt.

3 tablespoons butter.

1/2 tablespoon flour.

Put oysters in hot dry skillet, cook about 5 minutes, add liquor or stock with salt and pepper, stir in milk thickened with flour and butter creamed. Put alternately a layer of macaroni or spaghetti and cheese with a layer of oysters, in dish, and pour sauce over it. Put cheese on top and bake.

Broiled Oysters

100 oysters.

1 teasopon minced parsley. 1/4 teaspoon cayenne pepper. 8 slices buttered toast or crackers.

1 cup oyster liquor. 1 lemon sliced. 1/2 cup butter. 1 pinch salt.

Take 1 cup oyster liquor, boil it with seasonings and skim, pour this over buttered toast or crackers. Broil oysters by putting them in a dry, hot pan, on top of fire. When cooked serve on toast with a little drawn butter, lemon and parsley. Oysters must be well drained before broiling.

Croouettes Of Oysters

7 doz. oysters.

2 cups cream. 1 cup milk.

1 1/2 tablespoons flour.

3 tablespoons butter.

1/4 teaspoon grated onion. 1/2 teaspoon minced parsley. 1/2 teaspoon salt. 1/4 teaspoon cayenne pepper. 1 cup browned bread crumbs.

Put oysters in hot, dry skillet, cook 5 minutes, drain and chop fine. Boil milk with flour, butter and seasonings, stir in finely chopped oysters and cream, put this on ice to get very cold, then mould into croquettes, dip into bread crumbs, then into eggs and then into crumbs again, put back on ice until ready to fry. It is best to let it stay on ice 2 hours before frying.

Escalloped Oysters

8 doz. oysters.

3/4 cup butter.

1 teaspoon salt.

1 1/2 cup sifted brown bread crumbs.

1/2 teaspoon cayenne pepper. 2 tablespoons Worcestershire. 1/2 cud stock.

Mix oysters with bread crumbs, pepper, and salt, and pour over them melted butter, sauce and stock. Put in shells and bake about 15 minutes in a hot oven.