tes. Serve in
pattie shells or on toast.--Mrs. Whitehead.

SALMON LOAF.--One pound can salmon, four well beaten eggs, one cup fine
cracker crumbs, one tablespoon melted butter, half teaspoon salt.
Remove bones from salmon and mince finely. Mix all together with hands,
form into loaf and steam one hour. Serve with following sauce: Take
liquid from salmon and add two tablespoons sweet milk, little salt, one
tablespoon corn starch, boil all together and pour over loaf.--Mrs.
Schollander.

SCALLOPED SALMON.--Place in a baking dish a layer of bread crumbs then
a layer of salmon, another crumbs and salmon, ending with crumbs. On
this pour two cups of milk, one egg (whipped), salt, pepper and butter
the size of an egg.--Mrs. Paul Leonhardy.

OYSTER FRITTERS.--Beat yolks of two eggs light, add one half cup milk
and one cup of flour sifted with one fourth teaspoon of salt. Beat well
and add one half teaspoon of melted butter. Set aside for an hour or so
in a cool place. When ready to use beat the whites of eggs stiff and
add them. Take a large oyster in a big spoon, dip it into the batter
and filling the spoon and drop into smoking hot grease or fry like
doughnuts. Serve with tomato catsup or any preferred sauce.

OYSTER SAUTE.--Drain select oysters, heat pan hot and brown butter in
it. Just cover the bottom of the pan with large oysters as soon as the
butter sizzles and is piping hot. When brown on under side turn and
brown well. Season with salt and pepper. Add butter as needed and turn
the oysters and butter sauce on to prepared toast points. Heat the dry
pan again, add butter and when hot brown more oysters in it. The butter
must be hot and only a few oysters should be browned at a time.

OYSTERS AND BACON BAKED.--Butter a roast pan and lay large plump
oysters in a layer on the bottom of it. Season to suit taste with salt,
pepper and lemon juice and lay three thin slices of bacon over the top.
Roast brown in a quick oven. Serve on toast with tomato sauce, if
liked, or with cream sauce. A piquant bake is made by mixing finely
chopped green apples with the oysters before baking.

PIGS IN BLANKETS.--Wrap each large oyster in a thin strip of bacon and
fasten with a tooth pick, bake in a quick oven until bacon is crisp and
oysters plump. Sometimes they are broiled over clear coals.

CREOLE OYSTERS.--Bake in ramekins or individual dishes. Put a teaspoon
of butter in the bottom of each dish, then six or seven oysters; add
o