The Landmarks club cook book

One pint oysters, three tablespoons butter, one cup oyster liquor, one-third cup bread crumbs, salt, paprika, mustard, cayenne, six slices buttered toast or zephyrettes, one saltspoon soda, one cup grated cheese. Drain oysters from liquor, wash and remove head, muscle, and mince them ; mix with wellbeaten eggs. Melt butter in double boiler and mix in cheese and seasoning. As these begin to soften add strained oyster liquor and bread crumbs and stir. Cook until thoroughly heated ; now stir in eggs and oysters and stir constantly over boiling water until eggs thicken. Serve on toast or zephyrettes. Miss Kate K. Whitaker. San Francisco. SCALLOPED OYSTERS. Use individual dishes. Salt and pepper oysters ; put first a layer of fine cracker crumbs and then oysters, bits of butter, and on top crackers and bits of butter. Moisten quite well with milk and bake brown half an hour in hot oven. Mrs. Jerry Conroy. FISH ROE. Put the roe in saucepan with onion size of a thimble, quarter teaspoon of minced parsley, cover with boiling water, slightly salted, let boil fifteen minutes, then put aside in the liquor until perfectly cold ; wipe dry, roll in beaten egg and cracker crumbs. Fry in hot lard, using a little butter. Mrs. J . G . Mossin. BAKED SALMON (SPANISH). Three pounds of salmon, one can of tomatos, two tablespoonfuls of butter, one tablespoonful of flour, one large onion, three chiles, one teaspoonful salt. Brown the flour in the butter, add the onion, chiles, tomatos and salt; cook until tender; strain. Bake the salmon in a little water; when almost done lay over it lemon sliced and pour over the tomato sauce. Let it cook until tender. Mrs. Frank W. King. BOILED SALMON WITH STUFFED CUCUMBERS. Cover a middle cut of salmon with tepid water acidulated and salted ; heat to boiling, simmer until flesh separates from the bone. Drain, surround with stufTed cucumbers. Fill open space with best part of lettuce. Serve with sauce a la tartare. Mrs. Hugh W. Vail. SALMON A LA MOLD. One small can of salmon, four eggs, four tablespoon fuls butter, half cupful fine bread crumbs; season with pepper, salt and minced parsley. Chop fish fine, being sure to remove all bones, melt the butter but not having it too hot, and rub it into the fish until smooth. Beat eggs well together, adding bread crumbs, mixing well. Season well with pepper, salt and parsley, then mix well with fish. Put in a buttered mold and steam one hour. Serve with drawn butter sauce poured around it. SALMON LOAF. Miss Maurice. A mold of salmon that is very good hot or cold is an appetizing variation from the ordinary canned salmon as a lunch or supper dish. Take out the contents of a pound can of salmon, remove all particles of bone and skin ; beat two eggs lightly; add to the fish with one cupful of stale Dread crumbs ; season with salt and pepper, one tablespoonful of lemon juice and one sprig of finely chopped parsley; pack in a well buttered mold and steam two hours. Mrs H. A. McCraney, Sacramento. SAUCE FOR SALMON LOAF. Melt two tablespoonfuls of butter, add two tablespoonfuls of flour and pour on slowly one pint of hot water. Add one