Miss Parloa's kitchen companion

When these oysters are being " sauced " and breaded, two may be fastened together with the sauce, if you prefer them that way. Oyster Kabobs. Use the same materials as for oysters a la Villeroi, but with the addition of four table- spoonfuls of finechopped mushrooms, half a teaspoonful of minced parsley, and one teaspoonful of onion juice. When the butter and flour are mixed for the sauce, add these new ingredients with the oyster liquor. When the oysters are covered with the sauce, string five or six on a steel or silver skewer, and then roll in crumbs. Next cover with egg, and again with crumbs. Fry, and serve on slices of toast, with a garnish of parsley. * Oysters Cooked in a Chafing-dish. This way of cooking oysters is popular with gentlemen. The combinations may be varied to suit different tastes. Here are a few simple methods of preparing the dish : — Put into the chafing-dish one solid pint of oysters, two table-spoonfuls of butter, one scant teaspoonful of salt, and a little cayenne. Light the lamp, and cook the oysters, stirring often, until they curl on the edges. Serve at once on slices of buttered toast. Another way is to add one table-spoonful of lemon juice and the yolks of two well-beaten eggs to the oysters as soon as the edges begin to curl. Stir for half a minute and serve on toast. Still another way is to add a gill of cream or milk to the oysters as soon as they begin to curl. Stir until they boil once more. * Roast Clams. When possible, get the clams ten hours or even a day before they are to be cooked. Wash them in an "ample quantity of clear water ; then just cover them with fresh water, and for each peck of clams, sprinkle in one cupful of corn meal. This will make them plump and tender. Bear in mind that a peck will make only about a quart when shelled. When it is time to cook the clams, be sure that the oven is very hot. Rinse the clams, and drain them in a colander for a few minutes ; then spread them in an old dripping-pan, and put the pan into a hot oven. As soon as the shells begin to open, the clams will be found to be cooked ; this will be in from five to eight minutes. Have at hand a deep dish, well warmed, and drop the clams into it as soon as they have been removed from the shells. Spread sauce over them, and serve with thin slices of buttered brown bread. To make the sauce, put three table-spoonfuls of butter into a warm bowl and beat it to a cream ; then stir into it one table-spoonful of lemon juice, one teaspoonful of salt, one-fourth of a teaspoonful of white pepper, and very little cayenne. *Here is another receipt: Scrub the shells with a brush, and wash them in several waters j then drain well. Spread in a large dripping-pan, and put the pan in a very hot oven. As soon as the shells open — say in ten or twelve minutes — the clams should be served either in the whole shell or half the shell. Quarters of lemon, butter, salt, and pepper, and toasted brown bread should be served with them. * Stewed Clams.