Angels On Horseback

roll up a slice of bacon; take an oyster and skewer it on the roll of bacon; repeat until the pan is full; bake in the oven. - Mrs. Emma Minter, 3334 S. State St., Chicago, 111.

Baked Oysters

Select nice large oysters in the shell; wash, scrub, and rinse until the shells are free from sand. Place in a baking-pan, and then in a quick oven; bake for 10 or 15 minutes, until the shells open. Take from the oven, and quickly remove the upper shell. Arrange 6 on a dinner plate with a little cup of melted butter, seasoned with salt and pepper, placed in the center, and send at once to the table. To eat these, remove the oysters from the shell with an oyster fork, and dip them into melted butter. - Mrs. Cecelia Miller, 611 Dearborn Ave., Chicago, 111.

Broiled Oysters

Free from the shells, pour water over the, oysters and drain. Dip in melted butter, then in highly-seasoned cracker dust; let stand until a crust is formed, as they will then retain their juices. Lay on a fine, well-buttered wire gridiron, till a delicate brown. Serve on a hot platter at once, garnished with thin slices of lemon, and dividing these slices into 4 or 6 pieces. - Eloise Jennings, Winnetka, 111.

Oyster Cocktail

Mix together 2 tablespoons catsup, 2 drops tabasco sauce, 1/2 teaspoon Worcestershire sauce, 1 1/2 teaspoons lemon juice, 1 teaspoon horseradish. Add to oysters in the proportion desired. - Mrs. Richard M. Johnson, 608 E. 43rd St., Chicago, 111.

Virginia Creamed Oysters

Lay 3 or 4 oysters on a nappy or clam shell. Have ready a sauce made by cooking together 2 tablespoons each of butter and flour, until they bubble, and pouring on them, then a cup of oyster liquor, and 1 of cream; add a tiny pinch of baking soda to the cream, and stir over the lire in a double boiler until you have a thick, smooth sauce. Season to taste with salt and white pepper, beat up hard once, and pour over the oysters in the shells or the nappies. Set in the oven, and after the shells or dishes are hoc, bake for about 5 minutes.- - Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111.

Oyster Croquettes

Chop 1/2 pt. raw oysters and 1/2 pt. of cooked veal very fine. Soak 3 tablespoons of cracker crumbs in oyster liquor, and then mix all the ingredients, adding 1 tablespoon of onion juice, 1 tablespoon butter, melted, and shape. Dip in yolks of 2 eggs and roll in bread cr.imbs, and fry as usual. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Curried Oysters

Melt 1 tablespoon of butter, add 1 tablespoon of flour, 1 scant teaspoon of curry powder, 1/2 cup each of oyster liquor and thin cream. When thick add 1 tablespoon of grated apple, 1 cup of oysters, 10 drops of onion juice, and 1/2 teaspoon of salt; serve on toast. - Eloise Jennings, Winnetka, 111.

Oyster Cutlets

Soak 2 tablespoons of fine cracker crumbs in the oyster liquor, chop 1/2 pt. of oysters, and add them to the soaked crumbs; add 1 cup fine, chopped, cooked chicken, 1 teaspoon of salt, and a little pepper. Put 1 tablespoon of butter in a fryin-pan, when melted add 1 tablespoon of flour, stir until smooth, add the oyster mixture, and stir 3 or 4 minutes. Put in 2 eggs, well beaten, and stir a minute longer. Spread upon a well-buttered platter, and when cold shape into cutlets. Dip the cutlet into 1 beaten egg, and then into bread crumbs, and fry until brown. Serve quickly. - Mrs. D. E. Gentry, Glencoe, 111.