The white ribbon cook book

in the oysters, let them boil for 5 minutes or less — not more. When they "rise," add two tablespoonfuls of butter. The instant it is melted and well stirred in, put in a large cupful of boiling milk, and take the saucepan from the fire. Serve with oyster or cream biscuits, as soon as possible. Oysters become tough and tasteless when cooked too much or left to stand too long after they are withdrawn from the fire. Oyster Sausages — One doz. large oysters, ^ lb. rump steak, a little seasoning of herbs, pepper and salt. Chop all fine, and roll them into the form of sausages. Aug-els on Horseback — Oysters, bacon. Trim the beards from as many oysters as may be required, wrap each in a very thin shaving of fat, streaky bacon (cold boiled bacon is the best); run them one after the other onto a silver skewer, and hold them over a toast in front of a clear fire until the bacon is slightly crisp; serve on the toast immediately. Escalloped Lobster — Select lobsters that are rather above the medium size; plunge them in boiling water for half an hour. When cool enough to handle, split in two and remove the entrails; cut the meat into dice, being careful to pick out aU the meat from the claws. Prepare in a farina kettle a pint of rich gravy made from equal parts of cream and milk, thickened with a heaping tablespoonful of flour, creamed with 2 tablespoonfuls of butter. Season well with salt, cayenne pepper and a tiny pinch of grated nutmeg; add the lobster to the sauce thus made, place in a buttered baking-dish, cover with bread crumbs; place in a hot oven for 10 minutes to brown. Oysters, Shellfish, Etc, 43 Barbecued Oysters — Drain a dozen large oysters, dust them over with pepper and cut an equal number of thin slices of bacon of about the same size. First put a slice of bacon and then an oyster and bacon and so on, alternating, on an iron skewer, taking care not to crowd them, and roast in a very hot oven until the bacon begins to crisp. Serve hot in a covered dish. Panned Oysters — Select large, fat oysters, split and toast round crackers, and spread in the bottom of a pan; drain the liquor from the oysters, put in a saucepan and set on the stove to boil; skim, and season with pepper, salt and a little batter; moisten the toasted crackers with hot liquor, and lay the oysters over; spread with bits of butter and set in a hot oven for 15 minutes. Scalloped Oysters — Butter a baking-dish; fill it with alternate layers of rolled crackers and oysters; over each layer of oysters spread bits of butter and dash pepper — not salt, as it will shrivel them. Heat the liquor of the oysters, add to it 1 teacupful of cream, season to taste and pour over the oysters. Set in a moderate oven and bake nearly an hour. Oysters (Fried) — Carefully dry in a clean cloth a dozen large oysters. In a bright fryingpan put 2 heaping tablespoonfuls of good butter, and as soon as this comes to a boil throw in the oysters and whip them out with a strainer as soon as they begin to curl up, and serve immediately. Oysters cooked in this manner are delicious, but the butter must be heated to the point when the blue smoke hovers over the pan. To 3 well-beaten eggs add }4 pt, of oyster juice, a teaspoonful of salt and black or cayenne pepper, according to taste. Work into this a gill of 44 White Ribbon Cook Book.