r as many large
oysters as are required, then wrap each oyster in a thin strip of
bacon or fat salt pork. Fasten with a wooden tooth-pick and broil
until the bacon is crisp. Serve very hot on squares of buttered toast.

* * * * *

Oyster Pates

Rub together one ounce of butter and one teaspoonful of flour. Melt
this in a saucepan and add salt, mace and cayenne. Stir gently a few
minutes, until smooth. Then add slowly four tablespoonfuls of cream.
Strain two dozen oysters and add the liquor very slowly, stirring all
the time. When it boils up, put in the oysters, cook three minutes and
fill the pate shells. Serve very hot.

* * * * *

Scalloped Clams

Wash clean one hundred clams. Use soft part whole and the tough part
chopped fine. Put a layer on the bottom of a buttered baking dish.
Season with salt, pepper, cayenne and a little mace and sprinkle over
plenty of stale bread crumbs and a quantity of bits of butter. Repeat
the layers until the dish is full. Put plenty of butter on top and
pour in a cup of the water from the clams. Bake in a moderate oven one
hour, and when half done pour in a tumbler of sherry.

* * * * *

Shrimp or Oyster Curry

Melt four ounces of butter and fry in it four young onions and a clove
of garlic chopped. Add the juice of two limes. Stir into this one
teaspoonful of corn starch, two tablespoonfuls of curry powder and
half a cup of cream with salt, pepper and cayenne. Stir this rapidly
over the fire until very thick. Thin with milk until it is the proper
consistency, then add a large cup of picked shrimps, and as many
oysters. Cook two minutes after it boils.

* * * * *

Shrimps a la Bordelaise

Place two tablespoonfuls of butter and one of flour in a saucepan
and brown over the fire. Stir into this one cup of stock, and add
two tablespoonfuls of finely chopped raw ham, a slice of onion, one
tablespoonful of chopped parsley. Simmer for ten or fifteen minutes.
Strain the same and add to it a cup of shrimps. Simmer again for a
few moments and add a teaspoonful of tomato or mushroom catsup. Season
with, salt and pepper, and serve in timbale cases.

* * * * *

Shrimps with Tomato

Stew half a dozen large tomatoes with a tablespoonful of anchovy
sauce, a piece of butter, salt, pepper and cayenne. Put this through a
sieve unti