Chafing dish possibilities

Clean one pint oysters, cook until plump, drain, and reserve liquor. Strain liquor through cheese-cloth. Melt three tablespoons butter, add four tablespoons flour mixed with one-half teaspoon each salt and curry powder, and oneeighth teaspoon paprika. Pour on gradually the oyster liquor with enough water to make one and one-half cups liquid. Add oysters and season with one teaspoon Worcestershire sauce, one tablespoon lemon juice, ten drops Tabasco sauce, and salt to taste. Serve on Graham toast. Oysters à la D'Uxelles Clean one pint oysters, heat to boiling point, drain, and reserve liquor. Strain liquor through cheese-cloth ; there should be three-fourths cup. Cook two tablespoons butter with two tablespoons chopped canned mushroons, five minutes. Add two tablespoons flour and pour on gradually the oyster liquor. Season with one-half Chafing Dish Possibilities teaspoon salt, a few grains cayenne, and one teaspoon lemon juice. Add oysters, and, as soon as heated, the yolk of one egg and one tablespoon sherry wine. Oysters à la Bechamel Clean one pint oysters and cook until plump. Drain, reserve liquor, and strain through cheesecloth. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually onehalf cup each oyster liquor and highly seasoned chicken stock. Add one-half teaspoon salt, oneeighth teaspoon paprika, the oysters, and onehalf cup cream. Serve on zephyrettes. Curried Oysters Clean one pint oysters and cook until plump. Drain, reserve liquor, and strain through cheesecloth. Cook three tablespoons butter with onehalf tablespoon onion until yellow. Add four tablespoons flour mixed with one and one-half teaspoons curry powder, one-half teaspoon salt, and one-eighth teaspoon paprika. Pour on gradually oyster liquor and enough milk to make one and one-half cups liquid. Add oysters, and as soon as heated pour over toasted crackers. 5° Oysters Oysters à la Creole Clean one pint oysters, cook until plump, drain, and reserve liquor. Cook three tablespoons butter with three cloves, a bit of bay leaf, a slice each of carrot and onion, and a stalk of celery, five minutes. Add three tablespoons flour and pour on gradually one-half cup oyster liquor and one cup stewed and strained tomatoes. Reheat oysters in sauce, and add salt, pepper, a few drops Tabasco sauce, and one teaspoon finely chopped parsley. Serve on toast. The vegetables may be cooked with the tomatoes before the preparation of the dish; then the tomatoes may be strained ready for use. LOBSTERS '7Yr very fresh and sweet, sir ; The fish was taken but this night Beaumont and Fletcher LOBSTERS Buttered Lobster Remove the meat from a two-pound lobster, and chop slightly. Melt three tablespoons butter, add lobster, and cook until thoroughlyheated. Season with salt, paprika, and lemon juice. Devilled Lobster Mix one and one-half cups lobster meat, cut in dice, with two tablespoons olive oil and one tablespoon vinegar. Melt three tablespoons butter, add four tablespoons tomato catsup and the lobster dice. Season with one-half teaspoon mustard, one and one-half teaspoons lemon juice, salt, and cayenne. Serve as soon as thoroughly heated. Sauted Lobster Remove tail meat from a two-pound lobster, and cut in four pieces ; also remove meat from large claws. Sprinkle with salt, paprika, and lemon juice. Dip in crumbs, egg and crumbs,