Wash large oysters and dry thoroughly. Have slices of bacon cut very thin. Salt and pepper✪ Little Pigs in Blankets oysters. Pin on each, with wooden toothpick, a slice of bacon, and broil or bake until the bacon is crisp. Serve hot, without removing the toothpick. OYSTER SHORTCAKE. Bake rich biscuit dough in two layers as for short- cake. Place the two layers on a hot platter and pour the oysters over and serve at once. Prepare them by picking over and washing forty oysters. Drain and place in saucepan with one tablespoonful of butter and a dash of pepper, and shake over the fire until plumped. Drain off the liquor that comes from them, and add to it sufficient milk to measure one cupful and a quarter. 36 OYSTERS Blend together one scant tablespoonful each of butter and flour, add one-half of a teaspoonful of salt and the mixed oyster liquor, and stir until thickened. Pour slowly a portion of it over one well beaten egg✪ Oyster Shortcake, re- turn to the saucepan, and stir over hot water until the egg begins to thicken ; add the oysters and take at once from the fire. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES. Cut oblong cavity in top of biscuit, remove top care- fully 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 pep- per. 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. OYSTERS WITH HAM'. Put oysters in skillet after frying thin slices of ham. Shake till plump. Turn over ham and serve at once. OYSTER SAUCE. Miss Janette Hoy. To a pint of oyster juice and one-half pint milk, heated together to boiling point, add eighteen small oysters which have simmered for four minutes, in ta- blespoon of butter. OYSTERS IN CRUSTS/ Cut stale bread into slices one and one-half inches thick. Cut the slices into diamonds, squares or. circles, removing the centers, and thus making cases. Brush these over with melted butter, and brown in the oven. TEA DISH. On a fine gridiron, or one made of wire net used for screens, place some slices of salt pork, cut thin as pos- sible. On each slice lay two good sized oysters ; broil and serve hot. MEATS 37 Meats "I am one that am nourished by my victuals and would fain have meat." — Two Gentlemen of Verona. ROAST BACON. Mrs. L. J. Menold, Princeton, 111. Take three pounds of bacon and soak over night. Put on to cook, letting it simmer for an hour for each pound. Let it cool in the water it was boiled in ; when cool take off the skin. Rub the fat well with sugar, pour over the bacon two cups of cider vinegar and roast in the oven till brown. It may be- warmed over or sliced cold. TO ROAST MEAT. Mrs. M. B. Sexton.

AI-modernized reading of the original text

Wash large oysters and dry thoroughly. Have slices of bacon cut very thin. Salt and pepper oysters. Pin on each, with wooden toothpick, a slice of bacon, and broil or bake until the bacon is crisp. Serve hot, without removing the toothpick. OYSTER SHORTCAKE. Bake rich biscuit dough in two layers as for shortcake. Place the two layers on a hot platter and pour the oysters over and serve at once. Prepare them by picking over and washing forty oysters. Drain and place in saucepan with one tablespoonful of butter and a dash of pepper, and shake over the fire until plumped. Drain off the liquor that comes from them, and add to it sufficient milk to measure one cupful and a quarter. Blend together one scant tablespoonful each of butter and flour, add one-half of a teaspoonful of salt and the mixed oyster liquor, and stir until thickened. Pour slowly a portion of it over one well beaten egg, return to the saucepan, and stir over hot water until the egg begins to thicken ; add the oysters and take at once from the fire. 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. OYSTERS WITH HAM'. Put oysters in skillet after frying thin slices of ham. Shake till plump. Turn over ham and serve at once. OYSTER SAUCE. Miss Janette Hoy. To a pint of oyster juice and one-half pint milk, heated together to boiling point, add eighteen small oysters which have simmered for four minutes in a tablespoon of butter. OYSTERS IN CRUSTS. Cut stale bread into slices one and one-half inches thick. Cut the slices into diamonds, squares or circles, removing the centers, and thus making cases. Brush these over with melted butter, and brown in the oven. TEA DISH. On a fine gridiron, or one made of wire net used for screens, place some slices of salt pork, cut thin as possible. On each slice lay two good sized oysters ; broil and serve hot. Meats "I am one that am nourished by my victuals and would fain have meat." — Two Gentlemen of Verona. ROAST BACON. Mrs. L. J. Menold, Princeton, 111. Take three pounds of bacon and soak over night. Put on to cook, letting it simmer for an hour for each pound. Let it cool in the water it was boiled in ; when cool take off the skin. Rub the fat well with sugar, pour over the bacon two cups of cider vinegar and roast in the oven till brown. It may be- warmed over or sliced cold. TO ROAST MEAT. Mrs. M. B. Sexton.

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Oyster SauceLittle Pigs in BlanketsOyster Shortcake

The Monmouth Baptist ladies' cook book