Cooks in clover

Hot Salmon. — Heat thoroughly a can of salmon in a pot of boiling water; open with a can opener, and allow the oil to drip entirely out. Dish, and serve with sauce: | Butter Sauce:— One cup of milk heated to a boil and i thickened with a tablespoon of corn starch previously wet with cold water, one large tablespoon of best butter, one egg beaten light, juice of half a lemon, mace and cayenne pepper to taste. Add the egg to the thickened milk and butter, and, just before pouring it over the salmon, put in the lemon juice. Mrs. J. Hemion. lay each oyster on a slice of bacon, crosswise. Fold the bacon over them and pin with wooden toothpicks. Put them in a frying pan with a little lard, and fry until crisp. Serve hot on toast. ***. Scalloped Oysters. — Drain the oysters, place a layer of rolled crackers in the bottom of a buttered pudding dish, then a layer of oysters; sprinkle with pepper and salt, and small bits of butter ; moisten well with a little of the liquor mixed with milk, then a layer of crackers, then oysters and so on until the dish is full, having crackers on top. Beat an egg in a little milk and pour over the whole. Sprinkle with small bits of butter, cover and bake three-quarters of an hour ; remove the cover, and brown the top before sending to the table. Mrs. S. J. Post. Little Pigs in Blankets.— Take twelve large oys- Creamed Oysters.— Make one cup of thick cream ters ; wipe dry and roll in rolled cracked crumbs, sauce, season with salt, pepper and celery-salt. Have twelve slices of bacon cut as thin as possible; j Wash one pint of oysters and parboil till plump. Skim carefully, drain and add them to the sauce. } Serve on toast, or with bread crumbs browned in \ butter and sprinkled over them. Afrs. H. H. Copeland. \ Oysters a la Sturtevant. — Place two dozen large oysters in a saucepan with their own liquid ; let them come to a boil ; then strain the oysters, saving the J liquid; put about one tablespoon of butter and two of flour in a saucepan, heat and work smooth; add the oyster liquid and let it boil for about five min- \ utes, stirring all the while;addthejuiceof one lemon! and the yelks of two eggs well beaten, one heapingtablespoon of parsley minced fine, pepper, salt, and lastly the oysters. Serve on buttered toast. Mrs. Chas. B. Reynolds. Oyster Patties. — A heaping teaspoon of butter; a large tablespoon of lard; one-fourth of a teaspoon of baking powder; three tablespoons of iced water; flour enough to roll thin. Line small round, deep tins with this crust, cut covers to fit the tops, and put on a flat tin, with an opening in the center of each, so they will not get out of shape ; bake all to a light brown. Boil half a pint of oysters in three tablespoons of their liquid, with a small bit of butter, a pinch of salt, and a little white and red pepper. Thicken with a heaping teaspoon of flour blended in a little water. Put each shell on a hot plate, fill with oysters, put on the cover, and serve as hot as possible. This quantity will make four patties. ***.