Oysters

'"It is unseasonable and unwholesome in all months that have not an R in their names to eat an oyster." - Butler.

Oyster Pie

Take I pint of oysters and the same amount of sweetbreads, put the sweetbreads on to cook in boiling water, cook one-half hour, let cool and separate with a fork. Make a rich gravy, using the liquor in which the sweetbreads were boiled, then make a dough as for baking powder biscuit, using butter instead of lard, line the bottom and sides of a pan with crust, put in a layer of oysters and sweetbreads in about equal proportions, sprinkle with pepper and salt and bits of butter, then a layer of gravy, then more oysters and sweetbreads until all are used, cover with a crust, bake 20 minutes, a golden brown.

S. E. Peterson.

Oyster Sandwiches

To 1 quart solid oyster meats allow one-half cup melted butter, one-half cup sweet cream, 8 soda crackers, whites of 3 eggs. Chop the oysters fine, roll the crackers to a dust, beat the white of the eggs stiff, mix the ingredients and cook in a double boiler till a smooth paste is formed. When very cold cut in thin slices and lay between thin slices of buttered bread.

Mrs. O. M. Hammond.

Escalloped Oysters

Crush the desired quantity of crackers, put a layer in the bottom of a buttered dish, moisten with some of the oyster liquor, next put a layer of oysters, season with salt, pepper and plenty of butter, repeat till the dish is full, having the last layer of crackers stuck with bits of butter. Pour over enough rich milk to moisten well, bake about one-half hour.

Mrs. Jos. C. Gilmore.

Escalloped Oysters

One pint of rolled crackers, one pint of oysters, three-fourths cup of milk, one-half cup melted butter, salt and pepper to taste. Stir the crackers and oysters together first, add butter and milk, stir again, put in bake dish and sprinkle with cracker crumbs. Elizabeth Winders.

Little Pigs In Blankets

Take as many large oysters as are desired, season with salt and pepper, cut very thin slices of fat bacon; wrap each oyster in a slice of bacon and fasten with a wooden skewer, put in a hot skillet and cook just long enough to crisp the bacon.

Blanche McKinney.

Oyster Cocktails

Juice of one-half lemon, one-half teaspoon vinegar, 8 drops Tobasco sauce, one-half teaspoonful horse-radish, one-third teaspoonful tomato catsup, add eight blue points, let stand five minutes and serve very cold in tall glasses.

Mrs. M. E. Wharton.