St. Bernard Oysters

Fry oysters in the usual way and pour over them the following: Brown-sauce; brown 1 tablespoon of butter, add 1 tablespoon of flour, brown again, add gradually 1 cup of stock, a little salt, pepper, parsley, minced fine, and a few drops of onion juice. - Eloise Jennings, Winnetka, 111.

Oyster Sautes

Drain the liquor from 1 doz. large oysters, butter the chafing-dish, and when very hot place the oysters in single layers. When brown on one side turn and brown the other side; while cooking keep adding a little butter. This, with the juice of the oysters, forms a skin. Season with pepper and salt. and when browned, serve oysters and the browned skin very hot. - Mrs. C. J. Jeffries. Winnetka, 111.

Scalloped Oysters

Take equal quantities of oysters and cracker crumbs. Season the cracker crumbs well with pepper and salt. Have oysters all cleaned and picked free from shell, and dip into the crumbs. To 1 qt. each of crumbs and oysters, add 1 1/2 pts. of milk, stirring whole, together with 1/2 cup of melted butter Cless will do); stir thoroughly together, and spread a few powdered crumbs. - Mrs. A. E. Rouland. 1506 S. 4th Ave., Maywood, 111.

Oysters In The Shell

Wash the shell, and put them on hot coals, or upon the top of a hot stove, or bake them in a hot oven; open shells with an oyster knife, taking care to loose none of the liquor, and serve quickly on hot plates with toast; oysters may be steamed in the shells, and are excellent eaten in the same manner. - Mrs. E. P. Hamilton, 3415 Vernon Ave., Chicago, 111.

Shredded Wheat Oyster, Meat Or Vegetable Patties

Cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan, and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables or meats may also be used. - Mrs. Conklin, 914 N. 5th Ave., May-wood, 111.

Steamed Oysters

Wash and drain a pt. of oysters, place in a basin, then in a steamer, and steam until they begin to curl. In a tureen put 1/2 cup of melted butter, salt and pepper, add the oysters and the liquor made by steaming. - Eloise Jennings, Winnetka, 111.

Oysters And Tripe

25 fat oysters, 1 small onion, 1/2 pt. of milk, 1/2 a teaspoon of salt, 1 lb. of honeycomb tripe, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of white pepper. The tripe must be boiled until perfectly tender, and cut into narrow strips or dice. Put the butter into a saucepan; add the onion, chopped; cover the saucepan, and cook until the onion is soft, not brown; add the flour, mix, add the milk, stir until boiling, and add the tripe and oysters. When the oysters are thoroughly cooked, so that the gills are curled, add the salt and pepper, and serve at once. - Mrs. Geo. T. Brodo, 3616 Ellis Park, Chicago, 111.

New Way Of Preparing Oysters

Put 2 doz. oysters in a large dish, take a small bunch of parsley, chopped fine, a little lemon rind, grated, 1/2 a nutmeg, grated, and the crumbs of a stale French roll, also grated; have these all well incorporated, adding a little cayenne pepper. Have ready the yolks of 3 fresh eggs, beaten to a foam; dip each oyster separately into the eggs, and roll them in the bread crumbs, until they are well covered; melt 1/4 lb. of butter in a pan, and put them in, and turn constantly, until they have a brown, crusty appearance. Serve with celery salt, and thin slices of graham bread. - Mrs. Clara Browder, 3849 S. State St., Chi-cgo, 111.