"Dainty dishes"

Dilute some English mustard with Worcestershire Sauce and olive oil so as to obtain a smooth batter and dip the oysters in this preparation. Then roll them in bread crumbs, next egg and bread crumb them, and lastly fry in very hot lard. Serv^ on a folded napkin. Huitres a la Waldorf — Oysters, Waldorf Style. Heat 3 ounces of butter in a saucepan and add 3 dozen oysters, i gill of well-picked oyster crabs and i dozen fresh mushrooms cut in squares; cook for a while and then add i stalk of braised celery cut in squares; heat well, season to taste with sail and cayenne, and finish with 4 ounces of sweet butter. Serve in chafing dish. [This receipt was kindly furnished to me by Mr. Rene Anjard, chef of the Waldorf-Astoria.) HurritEs a la Parmbntier — Oysters, Parmentier Style. Bake in the oven 12 medium-sized potatoes^ When cooked^ cut the potatoes on the flat side (so as to make a cover), and remove the interior. With one-third part of the potato removed, prepare a rich puree. Cook 5 dozen oysters in their own juice, take off the scum and drain, add as much cream sauce as is necessary, bind with 4 tgg yolks, 2 ounces of butter and a good dash of sherry, and season to taste with salt and pepper. rut some of the potato puree in each potato, lay on top 5 pieces of oysters, put the cover in its place, and heat well in the oven. Serve on a folded napkin. LuciNEs Oranges a la South Side Club — Hard Clams, South Side Club Style. Remove the hard part from 4 dozen small clams, put them in a saucepan with their own juice, and at the first boil remove from the fire and take off the scum. Then add a half-pint of cream and thicken lightly with a piece of butter kneaded with an equal amount of flour. Season to taste and serve with dry toast separate. m Clams Farcis — Stuffed Clams. Cut the belly part from 4 dozen large clams and chop vip fine. Also chop fme 4 large shallots and fry them (colorless) in butter, then add the clams and cook them in their own juice; when boiling, add an equal amount of chopped mushrooms and i pint of thick B^hamel ; reduce to good consistency and then bind with two or three egg yolks. Season to taste and put away to get cold. Fill some large well cleaned clam shells with the above preparation. Strew > over some bread crumbs, by a small piece of butter on each clam and brown in the oven. > Clams Farcis Diables — Stuffed Clams Deviled. Follow directions as given in previous receipt, spreading some deviled preparation over the clams before finishiag. Clams a la Schenk — Clams Schenk Style. Prepare as for Oysters, Schenk Style, using the belly part of clams. LuciNES Papillons a la Boniface— ^Soft Clams, Boniface Style. Chop fine 2 green peppers and 2 shallots, fry in butter without browning, add 4 dozen soft clams (belly part) and moisten with a gill of sherry. Simmer gently for 10 minutes, add i pint of cream or Bechamel sauce and cook 5 minutes longer. Season with salt and red pepper, and incorporate 3 ounces of butter just before serving. LuciNEs Papillons a la G<»ard— Soft Clams, G<H>ARD Style. Chop fine 3 shallots and 12 medium-sized fresh mushrooms and fry lightly in butter, then add 36 soft clams and moisten with 2 gills of sherry. AUow to reduce to half, then add 2 gills of Brown sauce, season to taste, add some chopped fine herbs, incorporate 3 ounces of butter, and finish with the juice of half a lemon. Crabs FARas — Stuffed Crabs. Chop fine 2 onions, fry them in butter without browning and add i quart of Bechamel (which should be rather thick); when boiling:, add i pound of picked crab meat, blend well (without bruising the crab flakes), season highly and put away to get cold. Then stuff the well cleaned crab shells with the preparation, roll tiie surface in bread crumbs, besprinkle with melted butter and bake in the oven.