Oyster Loaf

Take a five cent loaf of bread. Cut the top off like a slice of bread. With a sharp knife work loose the center, taking care to remove it whole. Now butter the inside of the loaf also the piece taken out and place in oven to toast a nice brown. Have ready 1 dozen oysters, rolled in egg and cracker crumbs and fried in butter. Take the bread from the oven, put in a layer of oysters, a layer of thinly sliced dill pickles, and the hearts of celery, cut in small pieces. Make alternate layers until you have filled the loaf, being sure to have oysters on top. Place top on loaf and it is ready to serve. Place on hot platter and serve the center of the bread as toast with the loaf. Cut as you would slice bread. - Sadie McBride.

Escalloped Oysters

Twenty-five oysters, two tablespoonfuls butter, two cups of bread crumbs, one cup milk, one-half teaspoonful salt, a dash of pepper.

Butter four individual baking dishes, cover the bottom with bread crumbs, lay in six oysters, dust with salt and pepper, and place a small piece of butter on each; cover with bread crumbs and one tablespoonful milk. Bake ten minutes in very hot oven.

Escalloped Oysters

2 cups of cracker crumbs, 1 qt. of oysters, 1 cup butter,

1 cup of bread crumbs,

2 tablespoons liquor or milk.

Mix butter and crumbs together, butter pan, put a layer of crumbs, then a layer of oysters, pepper and salt, continue with alternate layers of each, having not more than 2 or 3 layers in pan, and having the buttered crumbs on top, bake one hour. - Mrs. F. Kullmer.

Creamed Oysters

Prepare 1 cup thick cream sauce. Pan 1 pint cleaned oysters; drain and add to sauce. Season with salt, pepper, pinch of mace, and few drops lemon juice.

White Sauce

Blend two level tablespoons each of flour and butter, cook for a few minutes in a saucepan; gradually add one cup of milk. Cook for at least ten minutes, stirring constantly. Add seasoning of salt and paprika. If too thick use more milk. If sauce becomes lumpy when adding milk, remove from fire and beat vigorously. - Mrs. W. E. Shaw.

Oysters Coddled In Ramequins

From slices of bread half an inch thick, stamp out pieces of bread the size of the ramequins; toast and butter them and set one in each rame-quin, above these dispose a layer of oysters, carefully washed and freed from bits of shell; sprinkle the oysters with salt and pepper, and pour over them two tablespoonfuls of cream sauce (see creamed oysters) made with milk or cream. Sprinkle the contents of each dish with two tablespoonfuls of cracker crumbs, mixed with butter. Cook in the oven (not in a dish of hot water), about eight minutes, or until the crumbs are well browned, and send at once to the table.

Oyster Fricassee

1 pint oysters, Milk or cream, 1 ½ tablespoons butter, 1 ½ tablespoons flour,

¼ teaspoon salt.

Paprika,

1 teaspoon chopped parsley,

1 egg yolk.

Prepare oysters as for stew. Remove oysters and to the liquid in which they were cooked, add enough milk or cream to make one cup of liquid. From this liquid make a white sauce, adding to it the egg, seasoning and oysters. Serve on toast. - Mrs. J. J. Goodrich.

Oyster Cocktail

In each individual glass mix thoroughly the following:

½ teaspoon of lemon juice,

3 drops of tobasco sauce,

2 teaspoons of good tomato catsup,

A pinch of salt, black and cayenne pepper, also a little of the oyster liquor.

Half an hour before serving place 5 or 6 fresh oysters, Standard or Blue points, in each glass, mix and keep in a cool place until served. An addition of ½ teaspoon of horse radish in each glass improves it very much.

Mrs. F. Kullmer.

Oyster Cocktail

Juice of 3 lemons, ½ bottle catsup, Pinch of pepper,

½ glass horse radish, 1 teaspoon salt.

An hour or so before serving wash and drain 1 qt. oysters, put in and set away in cool place. This can be varied to suit individual tastes.

Mrs. Walter Wyatt.

Shredded Wheat Oyster, Meat Or Vegetable Patties

Cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables, or meats may also be used.

Oyster Cocktail Sauce

1 tablespoon horseradish, 1 tablespoon tomato catsup, ½ teaspoon tobasco sauce,

1 tablespoon Worcestershire sauce,

2 tablespoons lemon juice, ½ teaspoon salt.

Mrs. W. F. Baker.