Kirmess cook book

iiibbed with one tablespoon of butter. To one cup of milk add one well beaten egg. Put in the chopped oysters; also some hard boiled eggs chopped fine, let cool, form, roll in sifted bread crumbs, dip in egg and fry in a basket. Serve with cream sauce made mostly with the liquor of the oysters, adding a little milk. FRIED 0Y8TEBS. Mrs. Seely's Cook Booh. Select large oysters, clean and parboil slightly to draw out some of the water. Drain and dry on a towel. Roll in fine bread or cracker crumbs, dip in mayonnaise dressing, then in crumbs again. Let them stand five minute, and if they seem moist, dip again in crumbs, and cook in deep hot fat for one minute. Being already cooked, they only need to be thoroughly heated and the crumbs browned. CROQUETTES OF OYSTERS. Mrs. C. M. Oould, Bayside, L. I. Twenty-five oysters, three chopped mushrooms, one tablespoonful butter, two egg yolks, one tablespoonful parsley, twelve drops onion juice, one cup of the white meat of chicken, one-half pound bacon, one-half cupful cream, two tablespoonfuls flour, salt and pepper to suit taste. Put the oysters on to boil in their own liquor, drain, save half a cup of the liquor. Chop the oysters fine, add them to the half cup of liquor, boil one minute. Then add the cream, mushrooms and chicken chopped fine. Rub the flour and butter together, and stir in this boiling mixture, add parsley. onion juice, salt, pepper, then add yolks of eggs; mix well and turn out to cool. When cool roll into cylinders about an inch and a half long and three quarters of an inch in diameter. Cut the bacon into slices thin, roll each cylinder in a slice of bacon, dip in French fritter batter. Serve immediately garnished with parsley. SCALLOPED OYSTERS. Mrs. Mary Harrison McKee, Washington. Boil the macaroni soft, put a layer into a bakingdish, cover with oysters, pepper, salt and butter, then another layer of macaroni, then a layer of oysters, until the dish is filled. Bake. OYSTERS SCALLOPED WITH SPAGHETTI. Mrs. M. De M. Vreeland. Boil some spaghetti that has been cut in small pieces. Put a layer in the bottom of a baking-dish, then a layer of fresh raw oysters, sprinkling with salt, pepper and bits of butter, another layer of spaghetti and continue until the dish is full. Pour over all a cupful of oyster liquor and cover with grated cheese and bits of butter. Bake until a nice brown and serve as soon as finished, with triangles of toasted bread bordering the dish and garnished with parsley. DEVILED OYSTERS. Miss Stella Flanagan. Chop 25 oysters fine, add one-half cup of cracker crumbs, a tablespoonful of melted butter, one cup of cream, salt and pepper. Butter baking-dish and fill with the mixture, cover the top with crumbs and grated cheese. Bake twenty minutes in hot oven. STEAMED OYSTEBS OR CLAMS IN SHELL. Mrs. Cross, Cincinnati, 0. Wash and place oysters in air tight vessel, laying them on upper shell downward, so that the liquor will not run out when they open. Place this dish over vessel of boiling water where they will steam. Boil rapidly until shells open, for 15 or 20 minutes. Open shell, place two oysters or clams on half shell. Season with pepper and salt and a lump of butter. Serve with sliced lemon. CLAM FRITTERS. Mrs. F. D. Gray.