Salads, sandwiches, and savouries

one scald in their own liquor, then well rinse in the same and beard neatly. Have ready some wellbuttered scallop shells, dust well with fresh breadcrumbs, minced parsley (or chives), and a dust of pepper and salt, lay in the oysters halved, strew these with the crumbs, &c., and fill up the shells in layers with the oysters and the crumbs, finishing with the latter, strain a little of the oyster liquor into each shell, put a morsel of butter on each, and bake twelve to fifteen minutes till nicely browned. Oysters with Tomatoes. — Remove the seeds and core from some nice ripe tomatoes, seasoning them with pepper, salt, finely minced chives, and parsley. Beard some oysters, saving the liquor ; season some freshly made white crumbs with coralline pepper, salt, and a little minced parsley. Now fill up the tomatoes with alternate layers of bread-cnimbs and oysters, moistening each with the oyster liquor, pile it all, up, finishing with the crumbs, place some morsels of butter on each, and bake for ten minutes or so in a moderate oven, covered with a buttered paper. Oyster Toast. — Chop coarsely ten or twelve oysters with one or two washed and boned anchovies (or anchovy paste or essence may be used), add to these one or two spoonfuls of cream, or the yolk of an egg, with a grain of cayenne, a squeeze of lemon juice, and a spoonful of white sauce (rather thick), and let it just not come to the boil ; then pom’ it on to hot buttered toast, with a dust of minced parsley and coralline pepper, and serve very hot. Grood canned oysters answer for this. Oysters en Beignets. — Slice some fat bacon very thinly, and with a sharp cutter stamp out small rounds the size of a crown piece. Season a bearded oyster with coralline pepper and lemon juice, and place it between two rounds of bacon, pressing these well together ; now dip these rounds into frying batter and fry in plenty of hot fat till of a golden brown, then drain, place each on a small round fried crouton, and serve hot, dusted with minced parsley. Oysters d la Casanova. — Beard some good oysters, and stew the beards in a little seasoned milk till their flavour is extracted, then strain this to some Casanova sauce and leave it till cold. Shred some celery into Julienne strips, leaving these in cold acidulated water to crisp, then drain well, stir it with the bearded oysters into the sauce, and serve either in china or paper cases or in small tartlets of anchovy pastry, as preferred. Bor the Casanova sauce crush the hard-boiled yolk of an egg in a basin previously rubbed across once or twice with fresh cut garlic, mix in a pinch each of white pepper and salt, a mustardspoonful each of Brench and English mustard, and a tiny dust of coralline pepper, then stir to it the yolk of a day-old egg (absolutely new-laid eggs are not so good as older ones for sauce making) and stir it well with a very clean wooden spoon. Now work into it, a teaspoonful at a time, enough thick cream to get it all to a butter-like consistency, then add to it very gradually about one and a haK teaspoonfuls of strained lemon juice ; when this sauce is quite white and