Fricaseed Oysters

Parboil 50 of the freshest of oysters in their own liquor. One good scald is sufficient. Skim and strain off the liquor. Rub together 6 oz. of butter, 3 tablespoons of scalding hot cream into a smooth paste. Place this in 1 qt. of hot cream in a stewpan on the fire, and stir constantly. Add 3 saltspoons of salt, 2 each of ground white pepper, allspice, and mace. Stir until it is thick. Add the well-beaten yolk of 2 eggs, strained through a fine sieve. Pour the same over the oysters, cover thickly with bread crumbs. Bake in a quick oven until the top is dark brown. Serve hot. - Eloise Jennings, Winnetka, 111.

Fried Oysters

Select. the largest oysters for frying. Take them carefully from the liquor, lay them on a cloth to drain; roll in cracker crumbs or cornmeal, and fry quickly in hot butter to a light brown. Serve at once. - Mrs. Chas. Horn, 1024 La Salle Ave., Chicago, 111.

Oyster Fritters

Drain them thoroughly, chop fine, season with salt and pepper. Make a batter of eggs, milk and flour; stir the chopped oysters in this and fry in hot butter; or fry them whole, enveloped in batter, one in each fritter. In this case the batter should be thicker than if they were chopped. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Oysters (Italian Style)

Drain the liquor from the oysters, spread a dish with butter, lay the oysters upon it, strew finely-minced parsley over, season with salt and pepper, and sprinkle with grated Parmesan cheese. Put the dish into the oven; when brown, serve with hot Wafers. - Mrs. C. J. Jeffries, Winnetka, 111.

Oysters In Jackets

1 pt. large oysters, and bacon cut in very thin slices. Take 1 slice and place an oyster on half the slice, fold the other half over and pin the oyster in by running a wooden toothpick through. Put into a spider, and fry without seasoning. When done, send to the table hot. Do not remove the picks. This is delicious with buckwheat cakes for breakfast. - Mrs. W. J. Henderson, 2815 Calumet Ave., Chicago, 111.

Oysters, Mushrooms And Sweetbreads (Filling For Patties)

Parboil 1/2 pt. of oysters, strain, and save the liquor, cut the oysters and the mushrooms into about 4 pieces each. Cook, salt a little, and chop the sweetbreads. Mix the liquor of the oysters and mushroom juice with enough sweet cream to make 1 pt. in all. Heat the liquor and pour slowly on 1 tablespoon of butter and 3 of flour, which has been melted and partially cooked together. Season highly with salt, red pepper and a pinch of curry powder. Mix well together, and pour into patty shells. Serve at once. - Eloise Jennings, Winnetka, 111.

Oyster Omelette

Make a plain omelette and just before folding over, spread on 1/2 of the oysters that have been parboiled and cut in small pieces. Fold the other half over this, and serve hot. - Mrs. D. E. Gentry, Glencoe, 111.

Oyster Pan Roast

Put 1 tablespoon of butter in the chafing-dish; as it creams add 1 doz large oysters, 1/4 pt. of oyster juice, season with salt and pepper. Cover and cook 2 minutes. Serve on hot toast, moistened with the juice. - Mrs. C. J. Jeffries, Winnetka, 111.