_ of well browned toast, and add a poached egg for each mem- ber of the family. This, too, makes a good dish for luncheon, FRIED FISH—Take plenty of lard and roll fish thorough- ly in flour before frying-—will keep tpieces so much nicer and more solid. Season to taste. To take the fishy taste out of the spider after frying, hold spider upside down over blaz~ — ing fire for a few minutes, after washing. a MISH FRITTERS—Make sauce of one tablespoon flour, one tablespoon butter, one-half cup hot milk, cook until — quite stiff; mix in one cup shredded fish, add one egg well — - beaten, salt and pepper to taste. Have as thick as for a bat- ter, drop into boiling hot fat. Serve at once. : HERRING (Sour)—Pour water over salted herring, let stand 24 hours, changing water a few times; then clean, cut up in small pieces, pour over them vinegar, put in bay — ' leaves, cloves and cut up one onion; then let stand 24 hours. a They are fine <<a a OYSTERS AU GRATIN—In a saucepan put one table-_ ' spoonful of butter. Melt, and add one tablespoonful of flour✪ Creamed Fish, “half teaspoonful of salt, and a little white. pepper. “Mix ~ smooth and stir in one cupful of milk until it thickens. Add - ey little anchovy sauce or Worcestershire if liked. Butter — either small dishes or one large one. Put in a layer of sauce, then one of oysters, salt and pepper, more sauce and _ another layer of oysters. Cover with bread erumbs, dot — thickly with butter, and bake in a quick oven. A teaspoon- ful of chopped parsley and two tablespoonfuls of grated cheese added to the sauce improves it for some. . -. OYSTER COCKKTAIL—Served in punch or champagn glasses; to every glass allow one teaspoon lemon juice, two _ teaspoons catsup, one-fourth teaspoon Worcestershire sauc _ two tablespoons small oysters; one drop tabasco sauce fo be every three glasses; salt and pure phos pepper ty: taste: -Saucépan, which should be about one pint, add one-half tea- spoon ‘sait, white pepper, or paprika to taste, two to three . cloves, ‘blade ‘of mace, piece of bay leaf; cover and let sim- mer a few minutes while preparing the toast. Toast six _ slices of bread to a delicate brown. Butter both sides. Lay a slice on each of six small dishes. On each side of toast — lay six or eight. oysters. Strain the oyster liquor, add one ~ - tablespoonful of butter, and, when melted put five or six oh e Be oon ils of liquor on each slice of toast. Put into hot — “oven or under moderate flame of gas range, and let bake five Ss »or six minutes, Serve at once. i: DEVILED OYSTERS—Drain the oysters, butter individual 4 dishes, lay in each-three or four oysters, dust with salt, pep- “per and paprika, sprinkle with lemon juice and dot with. ‘patie of butter. Bake in hot oven until the gills begin to Tru oie FRIED OYSTERS—One pint large oysters, three eses a well beaten to which add salt and pepper to taste, about one- half pound crackers rolled very fine (about like sugar). “Wash oysters and lay on a towel and pat out till moisture “has disappeared, then dip in pelos! crumbs, then in ese, ¥ then in cracker c -mbs again. butter browns them nicely and gives such a nice flavor. ' Have grease very hot. I have used the spider very often : ~ with great success. mG . ESCALOPED OYSTERS—Clean free from bits of shell. aS quart of oysters. Mix one cup each of bread and crack- -er crumbs and stir into one-half cup melted butter. Add - enough oyster liquor to two tablespoons cream to measure — one-half cup. Put a thin layer of buttered crumbs in bot- — tom of the pudding dish, buttered. Cover with oysters, dust ~ with salt, pepper, and if liked, celery salt and paprika. Then another layer of crumbs and oysters. with crumbs on top. Sprinkle over tne liquid just before the last layer of crumbs. — _ Put on cover, bake in moderately quick oven about 30. min~- pe

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_ of well browned toast, and add a poached egg for each mem- ber of the family. This, too, makes a good dish for luncheon, FRIED FISH—Take plenty of lard and roll fish thorough- ly in flour before frying-—will keep tpieces so much nicer and more solid. Season to taste. To take the fishy taste out of the spider after frying, hold spider upside down over blaz~ — ing fire for a few minutes, after washing. a MISH FRITTERS—Make sauce of one tablespoon flour, one tablespoon butter, one-half cup hot milk, cook until — quite stiff; mix in one cup shredded fish, add one egg well — - beaten, salt and pepper to taste. Have as thick as for a bat- ter, drop into boiling hot fat. Serve at once. : HERRING (Sour)—Pour water over salted herring, let stand 24 hours, changing water a few times; then clean, cut up in small pieces, pour over them vinegar, put in bay — ' leaves, cloves and cut up one onion; then let stand 24 hours. a They are fine <<a a OYSTERS AU GRATIN—In a saucepan put one table-_ ' spoonful of butter. Melt, and add one tablespoonful of flour, “half teaspoonful of salt, and a little white. pepper. “Mix ~ smooth and stir in one cupful of milk until it thickens. Add - ey little anchovy sauce or Worcestershire if liked. Butter — either small dishes or one large one. Put in a layer of sauce, then one of oysters, salt and pepper, more sauce and _ another layer of oysters. Cover with bread erumbs, dot — thickly with butter, and bake in a quick oven. A teaspoon- ful of chopped parsley and two tablespoonfuls of grated cheese added to the sauce improves it for some. . -. OYSTER COCKKTAIL—Served in punch or champagn glasses; to every glass allow one teaspoon lemon juice, two _ teaspoons catsup, one-fourth teaspoon Worcestershire sauc _ two tablespoons small oysters; one drop tabasco sauce fo be every three glasses; salt and pure phos pepper ty: taste: -Saucépan, which should be about one pint, add one-half tea- spoon ‘sait, white pepper, or paprika to taste, two to three . cloves, ‘blade ‘of mace, piece of bay leaf; cover and let sim- mer a few minutes while preparing the toast. Toast six _ slices of bread to a delicate brown. Butter both sides. Lay a slice on each of six small dishes. On each side of toast — lay six or eight. oysters. Strain the oyster liquor, add one ~ - tablespoonful of butter, and, when melted put five or six oh e Be oon ils of liquor on each slice of toast. Put into hot — “oven or under moderate flame of gas range, and let bake five Ss »or six minutes, Serve at once. i: DEVILED OYSTERS—Drain the oysters, butter individual 4 dishes, lay in each-three or four oysters, dust with salt, pep- “per and paprika, sprinkle with lemon juice and dot with. ‘patie of butter. Bake in hot oven until the gills begin to Tru oie FRIED OYSTERS—One pint large oysters, three eses a well beaten to which add salt and pepper to taste, about one- half pound crackers rolled very fine (about like sugar). “Wash oysters and lay on a towel and pat out till moisture “has disappeared, then dip in pelos! crumbs, then in ese, ¥ then in cracker c -mbs again. butter browns them nicely and gives such a nice flavor. ' Have grease very hot. I have used the spider very often : ~ with great success. mG . ESCALOPED OYSTERS—Clean free from bits of shell. aS quart of oysters. Mix one cup each of bread and crack- -er crumbs and stir into one-half cup melted butter. Add - enough oyster liquor to two tablespoons cream to measure — one-half cup. Put a thin layer of buttered crumbs in bot- — tom of the pudding dish, buttered. Cover with oysters, dust ~ with salt, pepper, and if liked, celery salt and paprika. Then another layer of crumbs and oysters. with crumbs on top. Sprinkle over tne liquid just before the last layer of crumbs. — _ Put on cover, bake in moderately quick oven about 30. min~- pe

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