The Twin-city housewife

Stewed Oysters, No. 1 Fifty oysters, one tablespoon each butter and flour, one pint milk, six whole allspice, salt and pepper. Drain oysters in colander. Plunge them, colander and all, in cold water and drain again. Put into a hot sauce pan, shake quickly, add milk, rub butter and flour together and stir it into stew. Add allspice watch carefully and when it reaches the boiling point add salt and pepper and serve at once—Mrs. C. L. Carroll. Stewed Oysters, No. 2 One quart of oysters, one pint of milk, one-fourth pound of butter, three tablespoons corn meal, salt and pepper to taste. Strain the oysters through a colander. Take oyster liquor and run through a fine strainer. Into this put the meal, mix well, add half the butter, salt and pepper. Let come to a boil, then add the milk, let this boil, and to it add the oysters. Have tureen hot and into it put the remaining butter, salt and pepper. As soon as the oysters are sufficiently cooked remove them from the kettle with a strainer spoon. Place in the tureen and mix well with the seasoning. Pour the boiling soup over and serve immediately.—Miss Fannie Mosely. Scrambled Roe Place in boiling water for ten minutes, remove the skin, and mash. Beat well four eggs, season with salt and pepper, add roe and scramble in hot saucepan with sufficient grease to keep from burning. ling soup over Creamed Salmon Pour liquid from a can of salmon, place the can in a vessel of hot water and let boil until the salmon is thoroughly heated. Drain again, turn into a hot dish, break into small pieces with spoon and pour over it a cream sauce. Escalloped Salmon Pick a pound of canned salmon to pieces, removing all skin and bone. Put a pint of milk on to boil, adding a sprig of parsley, a blade of mace and a teaspoon of minced onion. Meantime put into a frying pan a level tablespoon of butter and two tablespoons of flour. When “bubbly” add hot milk from which onion and spice have been removed. Let this boil up once, add the well beaten yolks of two eggs and seas0n with salt and pepper, Put a layer of this sauce on the bottom of a baking dish or ramekin, then a layer of the salmon and more sauce. Sprinkle with buttered crumbs and brown in the oven.—Mrs. G. K. Smith. THE TWIN-CITY HOUSEWIFE thirty-three Marbled Salmon Cook to a paste, one cup of milk, one-half cup bread crumbs, butter size of an egg, a little lemon juice, salt and pepper. Add to this one and a half cups salmon chopped in small pieces. After it is eold fold in well beaten whites of four eggs. Sauce: Heat one cup milk to boiling point. Thicken with one tablespoon each of flour and butter rubbed together; add one tablespoon tomato catsup and one well beaten egg. Cook a few minutes and serve hot.—Miss Jennie Bingham, Statesville. Baked Shad, No. 1 Clean, wash and dry the fish. Make a dressing of grated bread crumbs, butter, salt and pepper to taste. Stuff shad and sew or tie up. Put it in baking pan with a cup of hot water and bake one hour. Baste often with butter and water. Sauce: Boil the gravy with a tablespoon of catsup, one of brown flour wet with cold water, the juice of one lemon. Some think it improves the flavor to add a glass of sherry. Garnish fish with slices of lemon.—Mrs. J. W. Hanes. Baked Shad, No. 2