Oyster Cocktails. (No. 1.)

Mix together a tablespoonful of tomato catsup, half a tea-spoonful of Harvey's sauce, a tablespoonful of lemon-juice, a pinch of paprica, one of salt, and five drops of Tobasco sauce.

Have ready in cold claret glasses or cocktail glasses small oysters, which should have been kept on ice until wanted. Put four or five in each glass, and pour a generous teaspoonful of the mixture on them.

Oyster Cocktails. (No. 2.)

Thirty small oysters. For sauce have two tablespoonfuls of lemon-juice, a teaspoonful of finely grated horseradish, a tea-spoonful of tomato catsup, a pinch of salt, and a smaller pinch of cayenne, ten drops of Tobasco. Mix well and divide between six cocktail glasses, each containing five oysters.

CAVIARE SAUTE. Melt two tablespoonfuls of butter in the chafing-dish or frying-pan, and when it is very hot turn into it the contents of a two-pound can of caviare. Stir until the caviare is heated through. Season with as much red pepper as will lie on the point of a penknife, squeeze in the juice of half a lemon, and serve the caviare upon small squares or crescents of buttered toast.