Salads, sandwiches, and savouries

an oyster into a dessertspoon, fill this with the batter, slide the whole gently into hot fat, and fry till well and evenly coloured, repeating the process till all the oysters are used. Drain well, and serve dusted with coralline pepper, with brown bread and butter and cut lemon handed round. Oyster Profiteroles with Caviar. — Have ready some very fresh and small brioche rolls or tiny choux, make an incision in the side of each, put in some good fresh Astrakhan caviar (the grey-green, large-seeded kind is best), seasoned with lemon juice and a very little salad oil ; next put in a bearded oyster, then more caviar, press the roll well together, and serve. Oyster Bissolettes. — Beard the oysters aud boil the beards in the oyster liquor with half a gill of white stock and the same of single cream or new milk till strongly flavoured, then strain this on to 2oz. of white roux (or an ounce of butter and flour smoothly blended over the fire) and allow it all to cook together till very thick. Stir into this the oysters minced, with one-third their bulk of minced mushrooms, and turn out the mixture to cool. Roll out some puff or anchovy pastry very thinly, and stamp from it some little rounds with a fluted twoinch cutter, place a spoonful of the mince on each, • wet the edges of the paste, fold the latter over, crescent shape, pinch the edges well together, brush over with beaten egg, and bake on a buttered paper in a quick oven. These may, if preferred, be fried and served with fried parsley. Oyster Roulades. — Cut some thin small slices of streaky bacon, bat it out with a wet knife, spread it pretty thickly with the mince given in the previous recipe, roll each up cigar-fashion, keeping the roulades neat and small, then dip them twice in beaten egg and bread-crumbs, fry in plenty of hot fat, and serve garnished with seasoned watercress. Oyster Blancmange. — Prepare a blancmange in the usual way, only using salt instead of sugar and adding the oyster liquor. Decorate a mould alternately with caviar and lobster coral (or coralhne pepper), and pour in a layer of the savoury blancmange, then a layer of fresh bearded oysters, sprinkling these lightly with caviar and a little lemon juice, then more blancmange, and so on, till the mould is full, finishing with the blancmange. Set it on ice till wanted, then turn out and serve garnished with chopped aspic and caviar. Oysters, Scalloped. — Strain otf the liquor from the oysters and add this, with the beards, to as much rich white sauce as you have oyster liquor, allow this to cook together till nicelv flavoured with the oyster beards, then strain these off, re-boil the sauce, lay in the oysters, and just simmer them for a minute or two. Now lay them, in well-buttered silver or china shells or well-washed scallop shells, then cover lightly with freshly grated white crumbs, season with freshly ground black pepper, salt, and minced parsley, pour a little liquefied butter over each, and brown either before the fire or with a red hot salamander or shovel. Scallops, shrimps, prawns, or indeed any flaked cooked fish is good treated thus. A simpler way is this : Open carefully eighteen or twenty-four native oysters, give them p 2