atsup. Mix thoroughly the
flour, milk, catsup and salt; dip oysters into mixture, then roll in
cracker crumbs. Fry in sweet, fresh lard until a dark brown. Serve very
hot.

HOLLANDAISE SAUCE.

Rub one-half cup butter to a cream, add the yolks of two eggs, one at a
time, then salt and cayenne pepper. About five minutes before serving
add one-half cup boiling water. Thicken in double boiler. Add lemon
juice.

LOBSTER A LA BUSHMAN.

Cut the meat of four-pound lobster into large pieces; melt one
tablespoonful butter and one teaspoonful minced onion, let cook until
yellow. Add the lobster, salt, cayenne pepper, two tablespoonfuls white
wine; simmer for five minutes, then sprinkle one tablespoonful flour
over this. When well mixed, add six or eight mushrooms cut fine, one
tablespoonful chili sauce, add one cup water or stock. Cook five minutes
longer in shells, put a mushroom on each, sprinkle with buttered cracker
crumbs. Bake till brown.

OYSTER COCKTAIL.

Mix one tablespoonful tomato catsup, one-half tablespoonful vinegar or
lemon, two drops Tabasco sauce, one-half teaspoonful salt, one
teaspoonful finely chopped celery and one-half teaspoonful
Worcestershire sauce. Chill these ingredients thoroughly, pour over
eight oysters and serve in cocktail glasses.

OYSTER NEWBURG.

One pint oysters, one-half cup cream, one teaspoonful onion juice, two
tablespoonfuls butter, one-half teaspoonful salt, one-eighth teaspoonful
paprika, two level tablespoonfuls flour, one teaspoonful lemon juice,
yolk of one egg, toasted bread. Melt one tablespoonful butter, add
oysters, salt, paprika, onion and lemon juice, cook three minutes, and
melt remaining tablespoonful butter, add flour, and when blended add
cream, then the yolk of the egg, beaten slightly; cook until it
thickens, stirring slowly, add to the oysters, mix and serve on toast.

OYSTER OMELET.

Make a plain omelet, beat six eggs until light, separately; add two
tablespoonfuls milk, one of flour, one-fifth teaspoonful baking powder,
put in flour and rub with milk, salt to taste. Fry in melted butter in a
hot skillet. Put in oven for a few minutes to brown on top. Turn out on
a good-sized meat dish, pour upon it the oyster sauce and serve at once,
hot.

Sauce.

Make the oyster sauce first. Take twenty-five large oysters, put them in
a saucepan over a moderate fire, and cook slowly until the gills are
curled. Drain, save the liquor, add enough milk to make a