liquor. Put in a stewpan
and cook until oysters are plump and edges begin to curl. Shake pan to
prevent oysters from adhering to pan. Season with salt, pepper and two
tablespoonfuls butter and put over small slices of toast. Garnish with
parsley.

OYSTER FRICASSEE

Mrs. Arthur M. Lucius

Clean one pint of oysters, heat oyster liquor to boiling point, strain
through double thickness of cheese-cloth; add oysters to liquor and cook
until plump. Remove oysters with skimmer and add enough cream to oysters
to make one cupful. Melt two tablespoonfuls butter and add two of flour;
then pour on gradually the hot liquor; add salt, paprika, one
teaspoonful finely minced parsley and one egg slightly beaten. Pour over
oysters and serve.

BROILED OYSTERS

Mrs. W. D. Hurlbut

Clean oysters and dry on a towel. Dip in butter, then in cracker crumbs
seasoned with salt and pepper; place in a buttered wire broiler and
broil until juice runs; turn and cook other side. Place on toast, mince
celery over the oysters and pour over all a thin cream sauce.

BROILED OYSTERS

Mrs. W. K. Mitchell

Select large oysters; wrap a thin slice of bacon around each, fastening
with a toothpick; place in a broiler, which in turn is put in a dripping
pan to catch the drippings; broil until bacon is brown and crisp,
turning to cook other side. Garnish with parsley.

OYSTERS IN BROWN SAUCE

One pint oysters; one-fourth cup butter; one-fourth cup flour; one
cupful oyster liquor; one-half cup milk; one teaspoonful Kitchen
Bouquet; one-half teaspoonful salt; one-eighth teaspoonful pepper.
Parboil and drain the oysters. Brown the butter, add the flour and stir
until well blended, add oyster liquor, milk, Kitchen Bouquet, salt,
pepper and oysters. Serve in patty cases or ramekins.

CASSEROLE OF OYSTERS

Miss Agnes Sieber

Line ramekins or large casserole with minced chicken, seasoned well, and
moistened with a little cream. Fill with parboiled oysters cut in
pieces, and mushrooms sliced sauted in butter and mixed with the
following sauce: Cook three tablespoonfuls salt pork fat with three of
flour, add salt, cayenne, nutmeg and parsley; also thyme and mushroom
parings. Cook a moment, add one and one-half cups white stock, and
simmer one hour, skimming often. Strain, add about one-half cup hot
cream or enough to make sauce right consistency. Add four drops lemon
juice. Cover with more chicken, sprinkle with buttered crumbs, and brown
in o