h dressing on all
salads and one-half cup of fruit for dessert.

This amount of food will not only satisfy, but also will, if persisted
in, give satisfactory results in a reduction of flesh. This means that
you cannot eat candy and other sweets between meals, and if you feel
that you must have something sweet, try a piece of chewing gum. If
fruits are too sour, try corn syrup for sweetening; about one-half
cup to each quart of prepared fruit. Fresh fruits develop their own
natural sweetness if they are baked instead of stewed in a saucepan.
Just place them in a casserole dish with this amount of syrup or plain
water and bake in a moderate oven for thirty-five minutes.

CINNAMON TOAST

Place two ounces of butter in a bowl and cream well. Add

Five tablespoons of sugar,
One teaspoon of cinnamon extract or powdered cinnamon.

Cream and then spread on nicely toasted bread.

FRIED OYSTERS

Unless the oyster is attractive in appearance, single dipped and fried
an attractive brown, it is a failure as a fried oyster; few housewives
seem to be able to turn out a perfect product.

Use large oysters, and look them over carefully for bits of shell.
Wash and then roll in highly seasoned corn flour. Let dry off for
ten minutes and then dip in prepared egg, and then roll in fine bread
crumbs. Stand aside to dry for ten minutes. Fry only three or four
at a time in hot fat. Care must be taken to have the fat sufficiently
hot. Usually about 370 degrees Fahrenheit will do.

If you do not use a fat thermometer to test the fat, then try it with
a piece of bread in the following manner: Place a crust of bread in
the fat and begin to count 101, 102, 103, 104, etc., until you reach
110: the bread should then be a deep golden brown. Then proceed to fry
the oysters, keeping the fact in mind that more than three or four
in at once will reduce the temperature of the fat and thus permit the
oyster to soak up the grease.

TO PREPARE THE CORN FLOUR

One cup of corn flour,
Two teaspoons of salt,
One and one-half teaspoons of paprika.

Sift three times. To prepare the egg dip:

One egg,
Six tablespoons of oyster liquid,
One tablespoon of Worcestershire sauce,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of prated onion.

Beat well to mix and then use. To prepare the bread crumbs, put dried
bread through the food chopper, then sift and store until needed.

OYSTERS AU GRATIN, I