Royal baker and pastry cook

Oyster Cocktail. — Serve in small glasses, 5 small oysters to a glass. Cover with tomato catsup, add 1 drop of tabasco sauce to each glass, also a little horse radish, and a few drops of lemon juice. Prepare mixture and let oysters stand in it for at least 3 hours before serving. Oyster Patties. — 1 quart oysters, minced fine with a sharp knife; 1 cup rich drawn butter based upon milk; cayenne and black pepper to taste. Stir minced oysters in drawn butter and cook 5 minutes. Have ready some shapes of pastry, baked in patty-pans, then slipped out. Fill these with the mixture ; set in oven 2 minutes to heat, and send to table. Oyster Pie. — 1 quart oysters, drained; pepper, salt, and butter to taste. 1 quart flour, 2 tablespoons lard, 1 tablespoon salt, mix with water for pie crust. Butter plate, then line pie plate with crust ; fill with oysters, seasoned ; put over a crust and bake. Scallops in Batter. — Wash and dry large scallops. Dip each in fritter batter (see Frit¬ ters) and fry golden brown in smoking-hot fat. Deviled Crabs. — 1 cup crab meat, picked from shells of well-boiled crabs, 2 tablespoons fine bread crumbs or rolled cracker, yolks two hard-boiled eggs chopped, juice of a lemon, y2 teaspoon mustard, a little cayenne pepper and salt, 1 cup good drawn butter. Mix 1 spoon crumbs with chopped crab meat, yolks, seasoning, drawn butter. Fill scallop shells — large clam shells will do — or small patty-pans — with the mixture; sift crumbs over top, heat to slight browning in quick oven. Lobster Newburg.— Season 1 pint diced lobster with y2 teaspoon salt, dash cayenne, pinch nutmeg. Put in saucepan with 2 tablespoons butter, heat slowly. Add 2 tablespoons sherry; cook 5 minutes; add y2 cup cream beaten with yolks 2 eggs, stir till thickened. Take quickly from fire. To Boil Lobsters or Crabs. — The lobster is in good season from April to December, and should be purchased alive and plunged into boiling water in which a good proportion of salt has been mixed. Continue to boil accord¬ ing to size about 20 minutes. Crabs should be boiled in the same manner, but a little more than half the time is necessary. Soft Shell Crabs. — Fry in butter or lard. To Open a Boiled Lobster. — Wipe off shell, break off large claws ; separate tail from body ; take body from shell, leaving “ lady,” or stomach, on shell. Put aside green fat and coral; remove small claws; remove woolly gills from body, break latter through middle, and pick out meat from joints. Crush or cut under side of tail, draw meat from shell. Draw back flesh on upper end and pull off intestinal cord. Break edge of large claws and remove meat. Meats Broiling HE rules for roasting meat apply to broil¬ ing, except that instead of cooking it in the oven it is to be quickly browned, first on one side and then on the other, over a hot fire, and removed a little from the fire to finish cooking. Meat an inch thick will broil in about 4 minutes. It should be seasoned after it is cooked. Frying