thicker. The tomato that has been taken from the cases can be used if wished, which is decidedly an improvement. Fill the tomatoes with the above and place in an oven until well heated through ; do not allow the tomatoes to cook. Get a stick from the parsley to form a handle. Serve on fried croutons, put anchovy and some mince bacon on top. Serve hot. 86— OYSTER A L'ESPAGNOLE. J lb. butter 2 doz. oysters 3 tomatoes 1 onion Cayenne Lemon 2 eggs Cupful breadcrumbs. Mode. — Cook the onion well in the butter and strain ; throw the onion away and in the same butter cook the tomatoes ; when done put in a pie dish with the oysters and breadcrumbs, lemon juice, cayenne, and eggs well beaten, and bake until brown. 87--OYSTEE PATTIES. Puff paste 1 egg 2 doz. oysters stewed. Mode. — Some nice puff paste cut with a special round shape, and with a smaller one cut the centre of the paste, be careful not to cut it right through, when baked remove the centre piece without breaking the pastry and scoop out the centre and fill up with the stewed oysters (chop up a hard boiled egg and add to the stew), then lay on the piece of paste you have removed and keep warm in a moderate oven. 88— OYSTERS AU BEURRE. 2 doz. oysters Juice of a lemon Cayenne J lb. butter✪ Devilled Oysters Tablespoonful white sauce. Mode. — Put the butter, lemon juice and cayenne in a saucepan and allow it to boil ; then add the oysters and white sauce. Serve on toast with slice of lemon on top. OyHters. 89— ~OYSTEE FEITTEES. 2 doz. oysters Cupful of flour 2 eggs A little milk Pepper and salt. Mode. — Beat up the eggs and milk well, then add the flour slowly and mix until a nice soft batter without lumps ; add the oysters, pepper and salt. Have ready a panful of boiling fat, put in spoonfuls of the mixture and fry a nice brown. 90— OYSTER OMELETT. 3 eggs 1 doz. oysters Pepper and salt. Mode. — Beat separately the yolks and whites of the eggs, put the oysters into the yolks, and at the last minute add the whites and beat well ; pour in a nice clean pan that has been rubbed with a little bacon fat ; shake the pan a little to prevent it from sticking, turn up one half and allow it to brown nicely. Serve very hot on a nicely folded serviette. 91— OYSTEE COCKTAIL. 2 doz. large tomatoes J pt. vinegar 2 tablespoonfuls Worcester- Teaspoonful cayenne shire sauce 2 eggs ^ pt. anchovy sauce. Mode. — Boil the tomatoes to a pulp, then strain and add the other ingredients, beat up the two eggs and boil altogether, allow to get cool. This sauce is served in a small bowl with fresh oysters ; a splendid appetiser. 92— SCALLOPED OYSTEES. 2 doz. oysters Butter, pepper and salt J pt. white sauce Breadcrumbs. Mode. — Put about six oysters into each scalloped shell, cover with white sauce, a little chopped parsley, Oysters. season with pepper and salt, cover witli breadcrumbs, and put small pieces of butter on each. Bake until a nice brown. 93— OYSTEES IN OASES. 2 doz, oysters 1 egg Cayenne Juice of lemon Cupful of white sauce in which the liquor of the oysters has been put. Mode. — Put the 03^sters, salt and juice of the lemon in the white sauce, beat up the yolk of an egg and add all to the white sauce, fill so^affle cases, then cover each with breadcrumbs and a piece of butter. Brown under a grill or a salamander. ✪ Oyster Cocktail

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thicker. The tomato that has been taken from the cases can be used if wished, which is decidedly an improvement. Fill the tomatoes with the above and place in an oven until well heated through ; do not allow the tomatoes to cook. Get a stick from the parsley to form a handle. Serve on fried croutons, put anchovy and some mince bacon on top. Serve hot. 86— OYSTER A L'ESPAGNOLE. J lb. butter 2 doz. oysters 3 tomatoes 1 onion Cayenne Lemon 2 eggs Cupful breadcrumbs. Mode. — Cook the onion well in the butter and strain ; throw the onion away and in the same butter cook the tomatoes ; when done put in a pie dish with the oysters and breadcrumbs, lemon juice, cayenne, and eggs well beaten, and bake until brown. 87--OYSTEE PATTIES. Puff paste 1 egg 2 doz. oysters stewed. Mode. — Some nice puff paste cut with a special round shape, and with a smaller one cut the centre of the paste, be careful not to cut it right through, when baked remove the centre piece without breaking the pastry and scoop out the centre and fill up with the stewed oysters (chop up a hard boiled egg and add to the stew), then lay on the piece of paste you have removed and keep warm in a moderate oven. 88— OYSTERS AU BEURRE. 2 doz. oysters Juice of a lemon Cayenne J lb. butter Tablespoonful white sauce. Mode. — Put the butter, lemon juice and cayenne in a saucepan and allow it to boil ; then add the oysters and white sauce. Serve on toast with slice of lemon on top. OyHters. 89— ~OYSTEE FEITTEES. 2 doz. oysters Cupful of flour 2 eggs A little milk Pepper and salt. Mode. — Beat up the eggs and milk well, then add the flour slowly and mix until a nice soft batter without lumps ; add the oysters, pepper and salt. Have ready a panful of boiling fat, put in spoonfuls of the mixture and fry a nice brown. 90— OYSTER OMELETT. 3 eggs 1 doz. oysters Pepper and salt. Mode. — Beat separately the yolks and whites of the eggs, put the oysters into the yolks, and at the last minute add the whites and beat well ; pour in a nice clean pan that has been rubbed with a little bacon fat ; shake the pan a little to prevent it from sticking, turn up one half and allow it to brown nicely. Serve very hot on a nicely folded serviette. 91— OYSTEE COCKTAIL. 2 doz. large tomatoes J pt. vinegar 2 tablespoonfuls Worcester- Teaspoonful cayenne shire sauce 2 eggs ^ pt. anchovy sauce. Mode. — Boil the tomatoes to a pulp, then strain and add the other ingredients, beat up the two eggs and boil altogether, allow to get cool. This sauce is served in a small bowl with fresh oysters ; a splendid appetiser. 92— SCALLOPED OYSTEES. 2 doz. oysters Butter, pepper and salt J pt. white sauce Breadcrumbs. Mode. — Put about six oysters into each scalloped shell, cover with white sauce, a little chopped parsley, Oysters. season with pepper and salt, cover witli breadcrumbs, and put small pieces of butter on each. Bake until a nice brown. 93— OYSTEES IN OASES. 2 doz, oysters 1 egg Cayenne Juice of lemon Cupful of white sauce in which the liquor of the oysters has been put. Mode. — Put the 03^sters, salt and juice of the lemon in the white sauce, beat up the yolk of an egg and add all to the white sauce, fill so^affle cases, then cover each with breadcrumbs and a piece of butter. Brown under a grill or a salamander.

Mrs. Maclurcan's cookery book