"Now good digestion wait on appetite, and health on both." - Shakespeare.

Fried Oysters In Batter

Beat two eggs light with one-third teaspoon of pepper, and one teaspoon salt; add three-fourths cup milk mixed with one cup flour. Dip oysters in batter and fry in hot lard.

Lobster A La Newburg

Melt a large tablespoon butter, rub into it a tablespoon of flour, a teaspoon salt, a pinch of cayenne pepper, a little celery salt and juice of half a lemon. Add one pint of milk and cook until thick. Add one can of lobsters, flaked, cook a little longer, pour over toast. Mrs. Rose W. Church.

Two pounds brown sugar, one teaspoon butter, one teaspoon vanilla, one cup milk, one cup chopped walnut meats. Boil the sugar, butter and milk about fifteen minutes, stirring most of the time. Remove from heat, add nuts and flavoring. Beat five minutes, then spread on buttered plates and cut in squares. Ruth Guthrie.

Cream Chicken

Two cups cold chicken cut up small; one cup milk or cream; one cup chicken stock, one heaping tablespoon of flour, two tablespoons of butter, salt and pepper. Cook the butter and flour together in chafing dish, to which add stock and milk and stir until smooth. Put in chicken and cook three minutes longer. Season to taste. Ethel Tubbs, Alexis.

Cream Oysters

Melt two tablespoons of butter in the chafing dish with two tablespoons of flour, one pint of rich cream or milk, one pint of oysters, salt and pepper to taste. Serve on wafers or in pattie shells. Bess Bassett.

Welsh Rarebit

One pound of American cheese, one cup of cream or milk, two eggs, one tablespoon of butter, salt and pepper to taste, and a dash of cayenne. Just before serving add a half a teaspoon of soda. Cut the cheese into little pieces, place it in the chafing dish and stir as it heats, and when it begins to melt add the butter. As soon as it begins to look smooth add the eggs, lightly beaten, and then the milk. Stir constantly, cooking until smooth, and of desired consistency. Season and serve on wafers at once. Mabel Clare Miller.

Broiled Mushrooms

Melt one tablespoonful of butter, add one quart of mushrooms, cook about ten minutes or until tender, turning often. Season with salt and add a little more butter. Serve hot on toast. Pearl Love.

Creamed Mushrooms

In the blazer melt one rounding tablespoonful of butter, and stir smooth in it one and one-half level tablespoons of flour. Add slowly two-thirds cup of milk. Season to taste with salt and pepper, after stirring in one-half pounds of mushrooms. Cook up thoroughly and before serving add one-half tablespoon of lemon juice and six stuffed olives cut in thin slices. Serve hot in timbale cases.