parboiled,
Three medium-sized onions, diced and parboiled.

Grease a baking dish and then place a layer of onions and potatoes
in the bottom and then a layer of oysters. Sprinkle the oyster with
one-half cup of finely diced celery. Season each layer of oysters:
cover with one and one-half cups of thick cream sauce and then with a
crust of plain pastry. Wash the top of pastry with cold water and bake
for forty-five minutes in a moderate oven.

DEVILED OYSTERS

Wash. look over and then chop fine twenty-five ovsters. Place in a
bowl and then add

One cup of very thick cream sauce,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
One tablespoon Worcestershire sauce,
Two hard-boiled eggs chopped fine,
One-half cup of fine bread crumbs.

Mix thoroughly and then pour on a platter and set aside to chill. Now
scrub clean one dozen deep shells. Fill with the prepared mixture
and then brush with beaten egg and cover with fine crumbs. Fry until
golden brown in hot fat.

The oyster is one of our most democratic luxuries; it is in very high
favor in our most luxurious restaurants, and yet it is held in equal
esteem in our most moderate-priced lunch rooms. Oysters are sold both
in and out of the shell, fresh and canned, and they may be eaten and
cooked in almost every conceivable way.

Among the best known varieties are blue point, Buzzard Bays, Cape
Cods, Lynnhavens, Maurice Rivers, Rockaways, saddle rocks, sea tags,
Shrewsberrys and coruits and Oak Creeks. Many of these titles have
really lost their real significance by trade misuses. Blue points, for
example, is often, though incorrectly, applied to all small oysters,
irrespective of their source.

The oyster season opens in September and continues on until May. Three
sizes are usually recognized by the trade--half shells, the smallest
culls, the medium size and the box, which is the largest. True oyster
lovers really prefer the large Lynnhavens and others on the deep
shell.

The epicure delights in eating raw oysters; and while this satisfies
his appetite, it is also understood that the raw oyster virtually is
assimilated without taxing the digestion.

Oysters may be found in almost all parts of the civilized world, each
locality having its own special species.

It is a universal custom to omit the oyster from the bill of fare
during the m