Select large oysters, roll first in line ci'iU'kci- ci'umbs, then in beaten eggs and again in cracker crumbs. Fry brown in half lard and half butter✪ Fried Oysters in frying pan, or drop in boiling lard. " Mrs. E. C. Cooley. Fscalloped Oysters. Ihitter a dish and cover liglitly with bread oi' milk ci'acker crumbs; then a layer of large oysters, season with pepper and salt and bits of butter, then another layer of crumbs and oysters and seasoning, until dish is filled within an inch of top, last layer being crumbs and pretty well covered with bits of butter; strain the liquor from oysters over the whole. Just before baking, pour 1 teacup of rich milk✪ Scalloped Oysters over the whole and bake 1 hour, keeping covered for the first half hour, when brown nicely and serve-immediately. Mns. Wtllfam Sedgwick. Scalloped Oysters. Take an au gratin dish, or any similar eai-then oi- porcelain-lined vessel, butter it and sprinkle the interior with cracker crumbs. Place a layer of raw oysters upon the bottom of the dish, sprinkling them with Worcestershire sauce, tohasco sauce, catsup, and a little sherry wine, salt and pepper. Alternate with layers of cracker crumbs until tlie dish is even full. Sprinkle bits of butter over the top. Bake from 10 to 15 minutes in a moderate oven. Scalloped Oysters a la Tavern. Proceed as with the scallop dish related above, addijig in addition to the layers of crackers a layer of blanched and sauted celery in butter. Add a little Worcester- shire sauce, salt, pepper, and alternate the three layers until the dish is even full. T-Jake for 15 minutes. Oyster Pates. One pint ovsters, 1 gill liquor, 1 tablespoon biill-'r. 1 tablespoon flour, 1 tea- cup cream, yolk of one egg, pinch of soda✪ Oyster Pates. Cook Initter and flour together, pour upon them the liquor mixed with cream to which soda has been added. Stir until smooth, drop in oysters and cook until edges begin to ruffle. Take from Are ami beat in i^ii^i. When cold fill pate-shells and bake until heated throujih. " Mrs. D. B. Bilkey. 20 SUPERIOR COOK BOOK Puree of Oysters. Fifty oysters, 1 tMl)lesj)OoiL butter. 1 tabJespuon lloui', 1.', pints (.-ream, salt ami (■a.yeiine. Put o\-stoi-s nv(M- the fire in a porcelain-liund pan. l)n not drain from liquor, ileal io scaldiu^i',- j)oiut and <ti'ain, eliop line with sihcr hiiilV, llicn pound to paste. l{ciii!-ii li(pioi- to lli'o aud wlicii it hoils. slvini. Add luiHci- aud lh)Ui'. i-ul)l)i'd to a paste, aiul eoo!< uulil lliiek and suioolli. .\(\(\ to o\ster |udp aud laih thi'out;-h sli-aiuer. IJi'iui-n to lii'e, addin.u' 1 |)iut of c-i-eaiii. Sea-ou well, add rest of ei-eaiii. heat well wilh an ei^L;--!iealei- aud -erve ver\ lint. M i;s. 1 ). 15. RilkEY. ^f-x %0W f sri'i:i\'i()i\' COOK liooK 21 You Can do all your trading at Braastad's Ca s h D (> 1 > a r t m (> n t Storp. SUPKKIOK COOK BOOK Meats. "Some liac meal and (•anna' cat. And sonic wad catfliat want il : |{n1 wc hac meal and \vc can cal. And sac tlic Lord he lliankil." "HiTUNS. Suggestions. All fresh meats should be put in boiling warer, unless intended for soup. If more water is needed, always add it boiling. Skim when scum arises. Boiling meat sh)wly and steadily makes meat much more tender. Allow about 20 minutes to th.e pound for all boiling meats ; 15 to 30 for roasting. For broiling or frying have gridiroii very but.

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Select large oysters, roll first in line ci'iU'kci- ci'umbs, then in beaten eggs and again in cracker crumbs. Fry brown in half lard and half butter in frying pan, or drop in boiling lard. " Mrs. E. C. Cooley. Fscalloped Oysters. Ihitter a dish and cover liglitly with bread oi' milk ci'acker crumbs; then a layer of large oysters, season with pepper and salt and bits of butter, then another layer of crumbs and oysters and seasoning, until dish is filled within an inch of top, last layer being crumbs and pretty well covered with bits of butter; strain the liquor from oysters over the whole. Just before baking, pour 1 teacup of rich milk over the whole and bake 1 hour, keeping covered for the first half hour, when brown nicely and serve-immediately. Mns. Wtllfam Sedgwick. Scalloped Oysters. Take an au gratin dish, or any similar eai-then oi- porcelain-lined vessel, butter it and sprinkle the interior with cracker crumbs. Place a layer of raw oysters upon the bottom of the dish, sprinkling them with Worcestershire sauce, tohasco sauce, catsup, and a little sherry wine, salt and pepper. Alternate with layers of cracker crumbs until tlie dish is even full. Sprinkle bits of butter over the top. Bake from 10 to 15 minutes in a moderate oven. Scalloped Oysters a la Tavern. Proceed as with the scallop dish related above, addijig in addition to the layers of crackers a layer of blanched and sauted celery in butter. Add a little Worcester- shire sauce, salt, pepper, and alternate the three layers until the dish is even full. T-Jake for 15 minutes. Oyster Pates. One pint ovsters, 1 gill liquor, 1 tablespoon biill-'r. 1 tablespoon flour, 1 tea- cup cream, yolk of one egg, pinch of soda. Cook Initter and flour together, pour upon them the liquor mixed with cream to which soda has been added. Stir until smooth, drop in oysters and cook until edges begin to ruffle. Take from Are ami beat in i^ii^i. When cold fill pate-shells and bake until heated throujih. " Mrs. D. B. Bilkey. 20 SUPERIOR COOK BOOK Puree of Oysters. Fifty oysters, 1 tMl)lesj)OoiL butter. 1 tabJespuon lloui', 1.', pints (.-ream, salt ami (■a.yeiine. Put o\-stoi-s nv(M- the fire in a porcelain-liund pan. l)n not drain from liquor, ileal io scaldiu^i',- j)oiut and <ti'ain, eliop line with sihcr hiiilV, llicn pound to paste. l{ciii!-ii li(pioi- to lli'o aud wlicii it hoils. slvini. Add luiHci- aud lh)Ui'. i-ul)l)i'd to a paste, aiul eoo!< uulil lliiek and suioolli. .\(\(\ to o\ster |udp aud laih thi'out;-h sli-aiuer. IJi'iui-n to lii'e, addin.u' 1 |)iut of c-i-eaiii. Sea-ou well, add rest of ei-eaiii. heat well wilh an ei^L;--!iealei- aud -erve ver\ lint. M i;s. 1 ). 15. RilkEY. ^f-x %0W f sri'i:i\'i()i\' COOK liooK 21 You Can do all your trading at Braastad's Ca s h D (> 1 > a r t m (> n t Storp. SUPKKIOK COOK BOOK Meats. "Some liac meal and (•anna' cat. And sonic wad catfliat want il : |{n1 wc hac meal and \vc can cal. And sac tlic Lord he lliankil." "HiTUNS. Suggestions. All fresh meats should be put in boiling warer, unless intended for soup. If more water is needed, always add it boiling. Skim when scum arises. Boiling meat sh)wly and steadily makes meat much more tender. Allow about 20 minutes to th.e pound for all boiling meats ; 15 to 30 for roasting. For broiling or frying have gridiroii very but.

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