alf teaspoon of minced bacon. Sprinkle with fine
bread crumbs and then bake eight minutes in a hot oven or broiler.

OYSTERS ON THE HALF SHELL

Have the oysters opened on the deep shell and remove the oyster. Look
over carefully for bits of shell, and then prepare a mixture of

One tablespoon of horse radish, grated,
Three tablespoons of catsup,
One-half teaspoon of salt,
One teaspoon of paprika.

Mix and dip oyster into the sauce, then roll in finely grated cheese.
Serve ice cold.

OYSTER COCKTAIL

Sauce for the cocktail can be made from

One-half cup of finely chopped onions.

Place in a saucepan and cook until the onions are soft and then rub
through a fine sieve and add

One tablespoon of horseradish,
One tablespoon of Worcestershire sauce,
One teaspoon of salt,
One teaspoon of paprika.

Beat to thoroughly mix and add five small oysters for each service.

OYSTER PIE

Make a pastry of

One cup of flour,
One-half teaspoon of salt,
One teaspoon of baking powder.

Sift and then rub in four tablespoons of shortening, and then mix to a
dough with five tablespoons of water. Roll out one-half of the pastry
one-quarter inch thick and then line a deep pie tin with the pastry.
Then place in layers of the oysters and season with

Salt,
Pepper,
One-quarter teaspoon of grated onion,
One teaspoon of finely minced parsley.

Now another layer of oysters and then the seasoning. Now pour over all
one cup of very thick cream sauce. Roll out the balance of the pastry
and cut in one-inch-wide strips. Place lattice fashion over the tops
of the pie and wash with water and bake in a hot oven for forty-five
minutes.

CRAB MEAT AU GRATIN

Place in a bowl

Two cups thick cream sauce,
One and one-quarter cups crab meat,
One onion grated,
Three tablespoons finely minced parsley,
One and one-half teaspoons salt,
One-half teaspoon white pepper,
One-half teaspoon paprika.

Mix with fork, turn into au gratin dish, sprinkle the top with
fine bread crumbs, dot with bits of butter and then sprinkle two
tablespoons grated cheese and bake in a moderate oven thirty-five
minutes.

To prepare cream sauce for a la King and au gratin dishes, use four
level tablespoons flour to each cup milk.

Dissolve flour in cold milk, bring to boil, cook two minutes; it is
then ready for use.

SOFT SHELL CRABS

Soft-shell crabs are shedders, that is, the crab has shed his sh