TALIENNE

Mince two green peppers fine and place in a bowl, and add sufficient
celery minced fine to measure one cupful, and

One onion, grated,
Two cups of thick cream sauce,
Two teaspoons of salt,
One teaspoon of paprika,
Twenty-five prepared oysters,
Two cups of cooked macaroni.

Mix and then pour into an au gratin dish. Cover with fine bread crumbs
and then with three tablespoons of grated cheese. Bake for forty
minutes in a moderate oven.

OYSTER LOAF

Cut a slice from the top of French rolls and scoop out the crumbs.
Brush the inside of the loaf with melted butter and place in the oven
and brown. Now place

One cup of thick cream sauce in a saucepan and add
One-half cup of finely diced celery parboiled,
Two hard-boiled eggs, chopped fine,
Two tablespoons of finely minced celery,
One tablespoon of grated onion,
Twenty-five oysters.

Wash and look carefully over the oysters for bits of shell. Drain and
pat dry and then cut in half and add

Two tablespoons of lemon juice,
One and one-half teaspoons of salt,
Three-quarters teaspoon of white pepper.

Mix and then heat to the boiling point, and fill into four rolls and
serve, garnished with parsley.

SPICED OYSTERS

Look over twenty-five oysters and then place them in their own liquid
over the fire and bring to a boil. Let scald for two minutes and then
drain. Wash in cold water. Strain the oyster liquid back into the
saucepan after measuring. To three-quarters cup of oyster liquid add

One-half cup of vinegar,
One onion, grated,
One green pepper, chopped fine,
One bay leaf,
One teaspoon of salt,
One and one-half teaspoons of paprika,
Three cloves,
Two allspice,
One tablespoon of Worcestershire sauce.

Bring to a boil and let cook for ten minutes. Pour over the oysters
into all glass jars and then seal and set in a cool place.

OYSTERS EN BROCHETTE

Cut thinly sliced bacon in pieces the size of an oyster. Wash and look
carefully over the oysters for bits of shell, then pat dry on a towel.
Now thread a strip of bacon on a meat skewer and then an oyster and
so on until the skewer is full, having the bacon first and last on
the skewer. Fasten the ends of skewer with a small knob of potato or
turnip. Dust the oysters and bacon thoroughly with flour and lay on
a baking sheet and bake in hot oven for ten minutes. Serve with chili
sauce.

YANKEE OYSTER PIE

Two cups of diced potatoes,