Mince one can of salmon; add four tablespoons of melted butter, one-half cup bread crumbs, salt, pepper and three well beaten eggs✪ Salmon Loaf. Put in a buttered mould; set in a pan of boiling water and steam one hour. Auntie. LOBSTERS. Heat butter in a pan then add one can of lobsters; sprinkle with red pepper. When hot through, add the juice of a lemon. Serve in a hot dish. OYSTERS OYSTER SOUP. Take a (piart of oysters, one and a half pint of milk and one pint water. Heat milk, water and oyster juice to a boiling p(dnt; then add oysters and when they are near boiling add butter and salt✪ Oyster Soup. As soon as they begin to move lift them and serve. COOKED OYSTERS. (’ook oysters in a saucepan without water. Shake i»an slightly; when the edges curl or ruffie and oyster looks plump, they are cooked. Season and serve with toast. FRIED OYSTERS. Drain oysters; then dip into egg, then cracker crumbs, then egg and cracker crumbs. Pat them, then fry in hot but¬ ter and lar✪ Fried Oystersd. THK PENNSYLVANIA OEKMAN COOK HOOK m ESCOLLOPED OYSTERS. Drain liquid from oysters. Tut a layer of broken crackers into a well buttered dish, then a layer of oysters; add plenty of blitter, some salt and p**pper; then another layer of crackers and so on till the last cover is crackers. Add one pint of hot water✪ Escalloped Oysters to licjuid and pour the wiiole over the oysters. Hake one hour then add milk and water ami bake another half hour. S. OYSTER PATTIES. Take as many oysters as are neces.sary to serve. Place in a stew pan put in bitter, salt and thicken with a little (lour. Stir and let it simmer for a few ininuteH. Hake shells of rich putT paste in patty tins also small rounds for covers. Kill these shells with oysters an 1 put on covers. Place in oven a few minutes, then serve. Oyster pie can be made with these in¬ gredients; oyster croquettes are made the same as fish croiiuettes. Oysters on shells: put oysters on the shell with plate of broken pieces of ice. Kat with rolls and season with lemon, etc. EGGS. FRIED EGGS. Heat the spider, put in a little butter ordiippings. Drop in the eggs, one at a time, sprinkle with salt and pepper, then add one or two table.spiHms of wate✪ Fried Eggsr and cover very closely. Let steam three minutes. POACHED EGGS. Have the water well salted, adding a drop or two of vinegar✪ Poached Eggs. Have the water boiling but do not let it boil hard . Break the eggs separately into a saucer, slip gently into the water. When done re¬ move with a skimmer and serve with toast. EGG GRAVY. Take one tablespoon flour, and one egg, rub smooth, add a bowl of sweet milk and a little salt. Put into a pan with hot ham drippings, stir until it hoils. A nice dish for breakfa.st; especi¬ ally forchildr‘*n to eat with bread. SCRAMBLED EGGS. Beat four eggs lightly with a fork, add one-half cup of milk, .salt and pep¬ per. Turn into a hot, well buttered om¬ elet pan and cook (|uickly, stirring all the time until the egg is firm but soft. Serve on toast. EGG OMELET. Three eggs, one tin cup of sweet milk, one large iron spoon of flour, a pinch of salt✪ Egg Omelet. Heat whites .separately and stir in last. Put butter in pan the size of an egg, let it get brown, then iM»ur in om¬ elet and hake twenty minutes. C. Norton. WASHINGTON OMELET. ✪ Washington Omelet

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Mince one can of salmon; add four tablespoons of melted butter, one-half cup bread crumbs, salt, pepper and three well beaten eggs. Put in a buttered mould; set in a pan of boiling water and steam one hour. Auntie. LOBSTERS. Heat butter in a pan then add one can of lobsters; sprinkle with red pepper. When hot through, add the juice of a lemon. Serve in a hot dish. OYSTERS OYSTER SOUP. Take a (piart of oysters, one and a half pint of milk and one pint water. Heat milk, water and oyster juice to a boiling p(dnt; then add oysters and when they are near boiling add butter and salt. As soon as they begin to move lift them and serve. COOKED OYSTERS. (’ook oysters in a saucepan without water. Shake i»an slightly; when the edges curl or ruffie and oyster looks plump, they are cooked. Season and serve with toast. FRIED OYSTERS. Drain oysters; then dip into egg, then cracker crumbs, then egg and cracker crumbs. Pat them, then fry in hot but¬ ter and lard. THK PENNSYLVANIA OEKMAN COOK HOOK m ESCOLLOPED OYSTERS. Drain liquid from oysters. Tut a layer of broken crackers into a well buttered dish, then a layer of oysters; add plenty of blitter, some salt and p**pper; then another layer of crackers and so on till the last cover is crackers. Add one pint of hot water to licjuid and pour the wiiole over the oysters. Hake one hour then add milk and water ami bake another half hour. S. OYSTER PATTIES. Take as many oysters as are neces.sary to serve. Place in a stew pan put in bitter, salt and thicken with a little (lour. Stir and let it simmer for a few ininuteH. Hake shells of rich putT paste in patty tins also small rounds for covers. Kill these shells with oysters an 1 put on covers. Place in oven a few minutes, then serve. Oyster pie can be made with these in¬ gredients; oyster croquettes are made the same as fish croiiuettes. Oysters on shells: put oysters on the shell with plate of broken pieces of ice. Kat with rolls and season with lemon, etc. EGGS. FRIED EGGS. Heat the spider, put in a little butter ordiippings. Drop in the eggs, one at a time, sprinkle with salt and pepper, then add one or two table.spiHms of water and cover very closely. Let steam three minutes. POACHED EGGS. Have the water well salted, adding a drop or two of vinegar. Have the water boiling but do not let it boil hard . Break the eggs separately into a saucer, slip gently into the water. When done re¬ move with a skimmer and serve with toast. EGG GRAVY. Take one tablespoon flour, and one egg, rub smooth, add a bowl of sweet milk and a little salt. Put into a pan with hot ham drippings, stir until it hoils. A nice dish for breakfa.st; especi¬ ally forchildr‘*n to eat with bread. SCRAMBLED EGGS. Beat four eggs lightly with a fork, add one-half cup of milk, .salt and pep¬ per. Turn into a hot, well buttered om¬ elet pan and cook (|uickly, stirring all the time until the egg is firm but soft. Serve on toast. EGG OMELET. Three eggs, one tin cup of sweet milk, one large iron spoon of flour, a pinch of salt. Heat whites .separately and stir in last. Put butter in pan the size of an egg, let it get brown, then iM»ur in om¬ elet and hake twenty minutes. C. Norton. WASHINGTON OMELET.

The Pennsylvania German cook book