. Lift when
slightly brown, on to a piece of toast. Baste with a tablespoon of
melted butter and garnish with finely chopped parsley and a slice of
lemon.

BROILED OYSTERS A LA MARYLAND

Place the oysters in a hot frying pan and brown on both sides lightly.
Lift to a piece of toast and cover with cream sauce and garnish with
finely minced parsley and a slice of bacon.

OYSTER FARCI

Eighteen small oysters,
One hard-boiled egg,
One sweetbread, parboiled,
Six mushrooms, pared and parboiled.

Chop fine and place in a bowl, and add

One cup of thick cream sauce,
One tablespoon of finely minced parsley,
One tablespoon of grated onion,
Four tablespoons of finely minced celery,
Two level teaspoons of salt,
One level teaspoon of paprika,
One-half level teaspoon of mustard,
Three-quarters cup of fine bread crumbs,
Three tablespoons of melted butter.

Mix thoroughly and then fill into well-cleaned deep oyster shells,
fill slightly about the edge of the shell. Brush with beaten egg and
then with fine crumbs. Fry until golden brown in hot fat or bake in a
hot oven for twenty minutes.

OYSTER FRITTERS

Chop twenty-five small oysters fine and then measure the liquid, and
add sufficient milk to make one and one-quarter cups. Place in a bowl
and add

Two cups of flour,
Two teaspoons of baking powder,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Three tablespoons of finely minced parsley,
One tablespoon of grated onion,
The prepared oysters,
One well-beaten egg.

Beat to mix; then fry like fritters in hot fat. For oyster pancakes,
use the oyster-fritter mixture and bake like griddle cakes on a hot
griddle.

OYSTER OMELET

Place yolks of three eggs in a bowl and add four tablespoons of cream
sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks
of eggs with

One teaspoon of salt,
One-half teaspoon of white pepper,
Two tablespoons of bread crumbs.

Mix and fold in the stiffly beaten whites of three eggs. Pour into an
omelet pan containing three tablespoons of bacon fat and cook until
firm; turn and fold and roll, and then garnish with bacon.

OYSTER TIMBALE

Pare the timbale shells after the recipes given with the irons. Have
the shells hot and then fill with oysters a la Newburg.

OYSTERS A LA NEWBURG

One and one-half cups of thick cream sauce,
Yolks of two eggs,
Juice of one lemon,
One and one-ha