dish and cover bottom with bread crumbs, then lay oysters in
carefully; season and cover with bread crumbs; pour over milk and
cover top with butter; bake in hot oven 15 to 20 minutes.

FRIED OYSTERS

Wash and drain oysters. Season with salt and pepper, dip in flour, egg
and then bread or cracker crumbs. Fry in deep hot fat until golden
brown. Drain well and garnish with lemon and parsley.

CLAM CHOWDER

25 clams
6 potatoes
1 onion
2 or 3 slices salt pork
2 teaspoons salt
1/8 teaspoon pepper
1 quart milk

Chop hard parts of clams. Slice potatoes and onion thin. Put pork into
kettle and cook a short time; add potatoes, onion, seasoning and juice
of clams. Cook about 20 minutes or until potatoes are soft; add clams.
Boil 15 minutes and just before serving add hot milk.

SHELL FISH A LA NEWBURG

2 cups finely cut shrimp; scallops; lobster or crab meat
2 tablespoons butter
1 tablespoon flour
1 cup milk
2 hard boiled eggs
1 teaspoon salt
cayenne pepper to taste
1/4 teaspoon paprika
1/4 cup sherry

If canned fish is used cover with cold water 20 minutes and drain.
Melt butter in sauce pan; add flour and stir until smooth; add milk
slowly; boil until thick. Rub yolks of eggs through strainer and add,
stirring until smooth; add seasoning, and finely chopped egg whites;
add fish which has been cut into small pieces; put all in top of
double boiler over fire for 15 minutes; add sherry and serve
immediately.

MEATS

ROASTING

Wipe meat with damp cloth. Trim and tie into shape if necessary. Put
some pieces of fat in bottom of pan and season with salt and pepper.
Have oven very hot at first and when meat is half done reduce heat.
Baste every 10 to 15 minutes. If there is danger of fat in pan being
scorched add a little boiling water. Roast 10 to 15 minutes for each
pound of meat, in proportion as it is desired rare or well done.

BROILING

The rules for roasting meat apply to broiling, except that instead of
cooking in the oven it is quickly browned, first on one side and then
on other, over hot coals or directly under a gas flame, turning every
minute until done. Meat an inch and one-half thick will broil in 8 to
15 minutes. Season after it is cooked.

PAN BROILING OR FRYING

Put meat to be broiled or fried in very hot frying pan, with very
little or no fat. Turn every few minutes until cooked. Season and
serve immediately. Steaks and chops may be pan-broiled without any fat
in the