pint. Take a
tablespoonful flour and one of butter and cream them. Put the liquor in
a pan and when it begins to boil stir in the flour and butter. Stir
until boiling, add a teaspoonful salt and a dash of paprika. Stand in a
warm place until you make the omelet.

OYSTER PATTIES.

Cook one heaping tablespoonful flour in one heaping tablespoonful
butter; add slowly one cup hot milk, season with one teaspoonful salt,
one-fourth teaspoonful red pepper; wash over one pint oysters, parboil
until plump, skin carefully, drain and add the sauce, fill the patty
shells when ready to serve.

OYSTER TENDERLOINS.

Take out one dozen oysters for the gravy first; then take one pint of
oysters (pour off most of the liquor and save to put in the gravy); one
pint of cracker crumbs rolled but not fine, pepper and salt to taste;
also add a pinch of sage to the crumbs. Roll the oysters in the crumbs
and put in butter the size of an egg. Cut the tenderloins in the center,
roll until flat, then sew together, making a pocket. Stuff with the
oysters and sew up the end. Put butter the size of an egg in a pan and
brown. Pour this on top of the tenderloin, sprinkle over it salt, pepper
and flour. Roast in a moderate oven one and one-half hour. To make the
gravy, pour in the liquor and a little water and thickening. Drop in the
oysters a few minutes before taking off the stove.

SALMON LOAF.

One can salmon. Drain off juice into stewpan, place salmon in a pan and
add one-half cup fine cracker crumbs, two eggs, salt and pepper. Mix
thoroughly, press into a mold, steam one hour.

Dressing.

One and one-half cup milk, four tablespoonfuls catsup, piece of butter
size of an egg; boil; thicken with one tablespoonful cornstarch
dissolved in water. Pour over loaf when done.

SALMON ON TOAST.

Toast bread and butter it. One and one-half pint milk and cream mixed;
heat boiling hot; two tablespoonfuls flour, three tablespoonfuls butter.
Work butter and flour together at boiling point, stir this in the milk.
Strain salmon in colander upon top of stove, to get warm; then put on
toast and pour cream dressing over all. Take three hard-boiled eggs and
grate the yellows on top of salmon, and slice the white of eggs around
edges of toast in the platter.

SALT MACKEREL IN CREAM.

Wash the mackerel and soak over night in clear, cold water. Lay in a
baking pan, and to one mackerel add one-half pint of new milk; put into
a moderate oven and ba