4 tablespoons butter 1/2 cup mushrooms.

1 small green pepper.

2 tablespoons flour 1 1/2 cups milk.

2 cups oysters.

1 pimento.

2 egg yolks.

1 teaspoon lemon juice 1/2 teaspoon onion juice Morton's Iodized salt Paprika.

Melt two tablespoons butter and cook in it, for four minutes, the mushrooms cut in small picees and chopped green pepper. Add the flour and cook until frothy but not brown. Add the milk and stir until the sauce boils. Place over hot water, add the oysters, chopped pimento and salt and beat thoroughly. Beat egg yolks, cream remaining butter, combine and add lemon and onion juices and paprika. Stir this into hot mixture. Serve on toast, in patty shells or in timbale cases.

Mrs. C. A. Blymyer.