Oyster Cocktail

For each glass take ten California oysters. nine teaspoonfuls of tomato catsup, one tea-spoonful of lemon juice, dash of tobasco and salt to taste. Fill the glass with oyster liquor and stir well.

Mrs. J. F. Birlem.

Oyster Patties

Line the bottom and sides of patty pans with rich paste. Put a cover of paste over, pinch edges together and bake in a quick oven about fifteen minutes. Stew raw oysters in their own liquor, cut in pieces, add a table-spoonful of butter, (to a dozen), then mix a teaspoonful of corn starch with two table-spoonfuls of milk or cream and stir in slowly. Season with salt and pepper to suit taste. Open the patties and put in a tablespoonful of oyster mixture and set in the oven for a short time. Serve hot.

Mrs. J. B Porter.

Fricasseed Oysters

(Chafing Dish Recipe).

When the lamp is lighted, not turned on full, put in one tablespoonful butter: when melted, stir in one tablespoonful each of rolled cracker crumbs, and finely minced celery which has been cooked till tender. Two dozen oysters are laid in. Season with salt and pepper. Increase the heat and add a gill of cream. The moment the oysters become plump and the beards curl, the beaten yolk of one egg is stirred in. Add lemon juice to taste. Serve in small deep dishes.

Mrs. J. B. Bennett.

Oysterettes

Drain the liquor off a small can of cove oysters. Roll five or six soda crackers fine; add one egg, the oysters, a teaspoonful of salt, a dash of pepper and one teaspoonful of baking powder. Stir all together and add enough of the ilquor to make it the proper consistency for frying, Drop in tablespoonfuls in hot lard and fry a nice brown on both sides.

Mrs. E. Maguire.

"Angels On Horseback."

Mix in a saucer a little lemon juice, cayenne pepper, essence of anchovy, then dip in the above mixture nice Eastern oysters, and roll each oyster in a very thin cut piece of bacon: put these so prepared oysters on a skewer and fry them in clarified butter. Place each oyster on a piece of fresh made toast and serve very hot.

Chef of Occidental Hotel, S. F.

Sturgeon Souffle

One pound of cold fish rubbed through col-ander. Salt, pepper and a grate of nutmeg. Yolks of five eggs. Take two tablespoonfuls of butter, two tablespoonfuls of flour; boil up; add one pint of milk, then stir in beaten whites of five eggs. Bake fifteen minutes.

Mrs. A. C. Barker.

Fish Balls

Remove the bones from one-half pound of baked or fried fish, and pick to shreds; mix thoroughly with three times as much mashed potatoes, adding a piece of butter the size of a walnut, and a little salt; make into balls.

Beat two eggs well with a little milk. Dip the balls into the eggs, then in corn meal, and fry brown in hot fat or drippings.

Mrs. E. B. Cahoon, Soquel.

Codfish Balls

1 pt. codfish shredded fine, 1 pt. mashed potatoes, 1 well beaten egg, 1/2 cupful of milk. Mix well, roll in small round cakes; brown in butter in a frying pan.

Mrs. J. B. Bennett.