salt.
1 saltspoonful of pepper.

_Method._--Cook the onion and butter in the blazer a few moments. Mix
the flour and curry powder and stir into the butter. When frothy add the
oyster liquor. As soon as the sauce boils up once, add the salt, pepper
and cream, and, in a moment, the oysters. When the oysters are
thoroughly heated, serve on buttered toast or crackers.

=Curried Oysters, No. 2.=

INGREDIENTS.

1 quart of oysters.
1/4 a cup of butter.
One small mild onion.
1 tablespoonful of curry powder.
1/4 a cup of flour.
1 cup of oyster liquor.
1 cup of white stock.
1/2 a cup of thick tomato pulp.
Salt and pepper to taste.

_Method._--Bring the oysters to the boiling-point in their own liquor,
skim, drain, and set aside. Heat the butter in the blazer, saute in it
the onion cut in slices, stir in the flour and curry powder mixed with
the salt and pepper, and, when frothy, add the oyster liquor, stock and
tomato pulp (a pint of pulp reduced by slow cooking to half a cup). When
the sauce boils, add the oysters; and when hot serve on buttered toast
or fried bread.

=Fricassee of Oysters.=

INGREDIENTS.

1 quart of oysters.
4 tablespoonfuls of butter.
Yolks of 2 eggs.
1/2 a teaspoonful of chopped parsley.
1 tablespoonful of flour.
Pepper, salt, cayenne.

_Method._--Brown the butter and add to it the parsley, seasonings and
flour; let heat, then add the well-drained oysters, and, when the edges
begin to curl, add the well-beaten yolks. Serve on warmed plates, with
fried bread and parsley.

=Creamed Dishes.=

(_Oysters, shrimps, lobsters, sweetbreads, chicken, veal, fish,
mushrooms, asparagus tips, peas, etc._)

INGREDIENTS.

2 tablespoonfuls of butter.
4 tablespoonfuls of flour.
2 saltspoonfuls of salt.
2 cups of cream, or 2 cups of milk and 4 tablespoonfuls
of butter.
1 saltspoonful of pepper.
1 pint of fish, meat, etc.
2 tablespoonfuls of mushrooms, chopped or diced.
1 teaspoonful of chopped parsley.
1 teaspoonful of onion juice.
1 tablespoonful of lemon juice.

_Method._--Prepare the sauce in the usual manner. If oysters are used,
they should have been parboiled previously and drained, and, if large,
cut in pieces. Fish