The new Annie Dennis cook book

Into a saucepan put one heaping tablespoonful of butter; when quite melted, add three pints of oyster liquor, pepper and salt to taste, and add one pint of prepared rice. When done, lay three dozen good sized oysters on rice, sprinkle with a tablespoonful of melted butter, and a tiny patch of pepper ; cover saucepan, and let contents steam over a slow fire for ten minutes. Serve with parsley and oysters encircling rice. If preferred, beat two eggs light (separate) and stir in before adding the oysters, put in the oysters and bake instead of steaming. Clam Chowder 15 large clams (ground) V2 lb salt pork (scant) V2 can tomatoes 3 potatoes 3 large onions Cut pork in very small pieces. Fry until brown. Cut potatoes in very small cubes. Put all in kettle with pork, add one-half pint warm water. Let simmer all the afternoon. Don't salt. Oyster Pie Line the sides of a deep dish with pie paste. Drain a quart of oysters, pepper and salt them and put them in. Strain the oyster liquor, add to it half a pint of milk and put it on to boil. Rub together two tablespoonfuls of flour and one of butter, and when the liquor boils stir it in and stir until it thickens. Remove from the fire, season with pepper and salt and pour over the oysters in the pie. Roll out a sheet of paste, cut a hole in the center and cover the pie with it. Bake half an hour. Lobster Farci Put a teacupful of sweet milk on to boil. Rub a teaspoonful of butter with two of flour and stir into the boiling milk. Take from the fire, add half a teacupful of grated bread crumbs, a tablespoonful of chopped parsley, the yolks of four hard boiled eggs mashed fine, a pound and a half of boiled lobster cut into small pieces, with half a grated nutmeg, salt and cayenne. Mix all together well. Have the lobster shells cleaned, cut off the under part of the shell, join the large ends of the two tail shells to the body, fill these shells with the mixture, brush the top over with beaten egg, sprinkle with grated bread crumbs, and set in a hot oven for twenty minutes to brown. Serve hot in the shells, garnish with parsley. Creamed Lobster Put on a pint of milk to heat, and cut into small pieces a pound of canned lobster. Gradually melt one tablespoonful of butter, and stir into it, when perfectly soft, two tablespoonfuls of flour, half a teaspoonful of salt, a saltspoonful of pepper and the juice of half a lemon. As soon as the mixture is thoroughly blended, add a little of the boiling milk to thin it; stir thoroughly, pour the mixture into the balance of the boiling milk, and let the whole cook slowly for five minutes, stirring constantly. When thick add the lobster, and cook five minutes longer. Some persons prefer a little more salt and pepper in creamed lobster and to others a level tablespoonful of curry powder will prove an agreeable addition. Sometimes this preparation is placed in buttered scallop shells, sprinkled with fine seasoned and buttered bread or cracker crumbs, and nicely browned in the oven. It then forms an attractive dish for luncheon, breakfast or supper. Fricassee of Oysters Drain a quart of oysters and put the liquor on to boil. Rub together a tablespoonful of butter and one