lly until cooked,
usually about four or five minutes. Season with salt, pepper and one
tablespoon of Worcestershire sauce. Lift on a thick slice of toast and
pour one tablespoon of melted butter over the oysters and then divide
the liquid in the pan and pour over the toast. Sprinkle with finely
chopped parsley and serve.

RICE MUFFINS

Rub one cup of cold boiled rice through a fine sieve into a mixing
bowl and add

One egg,
One cup of milk,
One teaspoon of salt,
Four tablespoons of syrup,
Three tablespoons of shortening,
One and three-quarters cups of flour,
Four teaspoons of baking powder.

Beat hard to mix and then pour into well-greased and floured muffin
pans, and bake in a hot oven for twenty minutes.

SPANISH BUN

One and one-half cups of sugar,
Three-quarters cup of shortening,
Yolks of five eggs.

Cream until light lemon color and then add

Three teaspoons of baking powder,
Five cups of flour,
One cup of milk,
One package of small seedless raisins or currants,
One-half teaspoon of salt.

Beat just enough to mix and then cut and fold in the stiffly beaten
whites of five eggs. Pour into square pan which has been lined with
paper and then greased and floured. Bake in a moderate oven for one
hour. Ice with water-icing and mark off into slices with a knife while
the icing is soft.

VEGETABLES A LA JARDINIERE

Pare and cut in dice

Two carrots,
One cup of celery,
One cup of sliced onions.

Place in a saucepan, cover with boiling water and cook until tender;
then drain, and then mince fine three slices of bacon. Brown bacon
and then lift and add the vegetables to the fat left from browning the
bacon. Add

One cup of canned peas,
One and one-half teaspoons of salt,
One teaspoon of paprika,
One tablespoon of vinegar.

Cook slowly for fifteen minutes.

BRAISED OX TAILS

The large ox tail joints or the usual ox tail may be used for this.
Soak two and one-half pounds of tails in warm water for fifteen
minutes and then wash well, and drain and wipe dry. Roll in flour and
then brown quickly in hot fat. Now lift to a deep saucepan and add

Three cups of boiling water,
Two cups of sliced onions,
Two carrots, cut in dice.

Cook slowly for one and one-quarter hours and then season with

Two teaspoons of salt,
One teaspoon of pepper,
Four tablespoons of finely chopped parsley.

Now to serve cook three-quarters pound of macaro