Creamed Oysters, 284 Calories

(Individual Rule).

8 oysters.

1 tablespoon butter.

1¼ tablespoon flour.

½ cup rich milk or thin cream.

Salt.

White pepper.

Wash, drain and dry oyster between towels. Melt butter and remove from fire, add the flour and pour on gradually the scalded milk. Season with salt and pepper. Cook thoroughly. Add the oysters and heat until the edges curl and the bodies grow plump. Serve at once on rounds of toast and garnish with toast points and parsley or in crisped "bread cases." See "Creamed Fish".

Creamed Oysters No. II, 340 Calories

(Individual Rule).

½ cup thin cream or rich milk. 1 tablespoon flour. ¼ teaspoon salt.

1 teaspoon butter. 8 oysters.

1 Calculated with whole milk.

2 Calculated with thin cream.

Wet the flour with a little cold milk; scald the cream, add the flour and cook well. Just before serving add the drained oysters and cook until they grow plump and the edges curl; add the salt and butter. Serve in Swedish timbale shells, little scooped-out buns, or on rounds of toast.

Scalloped Oysters, 365 Calories

(Individual Rule).

½ cup oysters. ¼ cup cracker crumbs. 1/8 cup stale bread crumbs. 1 tablespoon melted butter.

Salt.

Pepper.

½ tablespoon cream.

1 tablespoon oyster liquor.

Prepare the oysters. Stir together crumbs and melted butter. Butter a small baking dish and sprinkle part of the crumbs in it. Put in half the oysters, sprinkle with salt and pepper, then a layer of crumbs, pour over enough cream or oyster liquor to moisten well, add the remaining oysters, season, and finish with a layer of crumbs on top. Bake in a hot oven about ten minutes, till oysters are plump and crumbs browned. Serve hot.

Never allow more than two layers as they will not cook evenly. A sprinkling of mace or nutmeg is considered an improvement by some. Sherry wine may be used in place of cream.

Oyster Soup, 252 Calories

(Individual Rule).

½ cup oysters. ¼ cup water. ½ cup milk. Bit of onion.

1 tablespoon butter. % tablespoon flour. Grating of mace. Salt and pepper.

Scald the milk. Melt the butter, add the flour and pour on gradually the scalded milk; add mace and onion, and cook thoroughly.

Put oysters in a strainer placed over a bowl, add water and carefully pick over oysters to remove particles of shell. Heat liquor which has drained from oysters to the boiling point, strain through two thicknesses of cheese-cloth, and return to saucepan, add oysters and cook until plump and edges curl. Drain off liquor and add to soup. Season, add oysters and serve immediately.

Oyster Soup (Fob. The Diabetic), 107 Calories

(Two Servings.) One-half pint of oysters, heated in their own liquor; strain. Put in saucepan one-half teaspoonful butter and a scant half-teaspoonful of Gum Gluten Flour, add liquor, and, when slightly thick, oysters, pepper and salt. For variety, add occasionally a tablespoonful of cream.

Oyster Stew, 205 Calories

(Individual Rule).

½ cup oysters.

2/3 cup milk.

¾ tablespoon water.

¼ teaspoon salt.

Speck pepper.

½ tablespoon butter.

Scald the milk. Put oysters in a strainer placed over a bowl, and add water. Carefully pick over oysters to remove particles of shell. Heat the liquor which has drained from the oysters to the boiling point, and strain through the finest strainer and cheese-cloth, return to saucepan and put in the oysters and simmer, but do not boil, until they begin to grow plump and the edges curl and separate. Strain the liquor into the scalded milk, season, add oysters and serve immediately.