The bride's cook book

Cook one dozen Eastern oysters in their own juice; add butter, pepper, salt, and one-half teacup of catsup; let it come to a boil; serve in hot dish on buttered toast. PEPPER ROAST Follow recipe for Fancy Roast, adding to it a tablespoonful of green peppers chopped very fine. KIRKPATRICK Take large fresh shell oysters, pour Creole Sauce over oysters in the shell, sprinkle with grated Parmesan cheese; lay a thin strip of bacon over each oyster, and bake in oven about three minutes. ESCALLOPED OYSTERS Dip oysters in corn meal; put back in shell, pour a little drawn butter over them, and lay a small strip of bacon on top of each oyster. Bake three minutes, and serve in shell. HANGTOWN FRY Spread flat omelette with thin broiled bacon, cover with fried oysters. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes BLUE POINT ROYAL, CHAMPAGNE SAUCE Take one small onion, one clove of garlic chopped very fine, one-quarter can of French mushrooms cut in quarters, add brown beef gravy, and braize in pan for five minutes; thickening with a little cornstarch. Place oysters in their own juice, and let come to a boil. Put oysters, juice and sauce together, and boil for three minutes. Season with salt and pepper, then add brandy, claret, sherry, and white wine, one tablespoonful of each; sprinkle with chopped parsley, pour over buttered toast, and serve hot. OYSTERS POULETTE Let oysters come to a boil in their own juice, cook about three minutes. Pour Poulette sauce over them. LOBSTER NEWBURG Remove boiled lobster meat from shell, and cut into squares of an inch or less. Pour Ncwburg sauce over them. SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. Stuffings (Eeither of the following two recipes will conserve bread, usually the foundation of stuffings.) ^ STUFFINGS FOR TURKEYS (Turkish Stuffing) 1 Cup Rice 1 Dozen French Chestnuts •4 Cup Shortening •/a Ounce Almonds !4 Teaspoon each of Salt, Paprika and Ground Cinnamon Wash the rice and cook until half done in boiling, salted water; drain, add the entire ingredients, the chestnuts, which have been cooked and cut into small pieces, the almonds blanched and chopped. TURKEY STUFFING (St. James) Chop together the liver of the turkey and one small onion; stir these in a sauce pan over the fire, but do not brown, for about ten minutes; then mix the contents into a pound of sausage meat. When thoroughly mixed, add about two dozen whole chestnuts which have been shelled, blanched and cooked until tender in boiling, salted water. ROAST GOOSE OR DUCK STUFFING Four onions, .four apples, four leaves each of sage and thyme; fry these in two tablespoons of fat till brown; add boiled rice until of a desired stiffness. Season with salt, pepper and cayenne. LAMB AND VEAL STUFFING Three cups stale bread crumbs, three onions chopped fine, one teaspoon salt, one-half teaspoon white pepper, two tablespoons chopped parsley, one-half cup melted suet. POULTRY STUFFING One quart stale bread crumbs, salt, pepper, and powdered thyme to season highly, one-half cup melted butter substitute. CHESTNUT STUFFING FOR POULTRY