25 oysters, 1/2 pt. of milk, 1/2 a salt-spoon paprika, 1/2 a saltspoon of white pepper, 1/2 a teaspoon of salt, 1 tablespoon of butter, 2 tablespoons of flour, yolks of 2 hard-boiled eggs, 1 tablespoon of chopped parsley. Drain, and wash the oysters; throw them into a hot kettle; stir until the gills have curled; drain, saving the liquor. Chop the oysters, drain again, adding this to the other liquor. Rub the butter and flour together, add the oyster liquor and cold milk; stir over the fire until they reach the boiling point; add all the seasoning and the yolks of the eggs, slightly beaten; cook just a moment longer; add the oysters, and stand aside to cool. When cold, fill the mixture into the deep oyster or clam shells, or in any individual shells that you may have in the house. Beat an egg until the white and yolk are thoroughly mixed; add a tablespoon of warm water, and beat again. Take the shell in your hand, and baste it all over with this beaten egg; then dust thickly with bread crumbs, cementing well where the mixture and shell come together. When ready to serve, put a few at a time in a frying basket, and plunge them into hot fat.

Caution

An abundance of egg and bread must be put around the edge of the shell, so that it will quickly harden when plunged into the hot fat, otherwise the fat will penetrate, and spoil the flavor of the mixture. This same mixture may be put into individual or ramekin dishes, covered with browned bread crumbs, and put into the oven a few minutes to heat. - Mrs. E. P. Hubbard, 3257 South Park Ave., Chicago, 111.