a little cold milk. Place the remainder of the
milk in a saucepan on the range. When it commences to boil add the
moistened flour and cook until the mixture thickens, stirring
constantly to prevent burning, or cook in a double boiler. Add yolks
of eggs and butter, 1/2 teaspoonful salt and 1/4 teaspoonful of black
pepper and a pinch of cayenne pepper. Then add chopped oysters, stir
all together a few minutes until oysters are heated through. Then turn
into a bowl and stand aside in a cool place until a short time before
they are to be served. (These may be prepared early in the morning and
served at six o'clock dinner.) Then fill good-sized, well-scrubbed
oyster shells with the mixture, sprinkle the tops liberally with
fine-dried, well-seasoned bread crumbs. (Seasoned with salt and
pepper.) Place the filled shells on muffin tins to prevent their
tipping over; stand in a hot oven about ten minutes, until browned on
top, when they should be heated through. Serve at once in the shells.
Handle the hot shells with a folded napkin when serving at table. This
quantity fills thirteen oyster shells. Serve with the oysters small
pickles, pickled cabbage or cranberry sauce as an accompaniment.

PLANKED SHAD

After eating planked shad no one will wish to have it served in any
other manner, as no other method of preparing fish equals this. For
planked shad, use an oak plank, at least two inches thick, three
inches thick is better. Planks for this purpose may be bought at a
department store or procured at a planing mill. Place plank in oven
several days before using to season it. Always heat the plank in oven
about 15 minutes before placing fish on it, then have plank _very
hot_. Split a nicely-cleaned shad down the back, place skin side down,
on hot plank, brush with butter and sprinkle lightly with pepper and
salt. Put plank containing shad on the upper grating of a hot oven of
coal range and bake about 45 minutes. Baste frequently with melted
butter. The shad should be served on the plank, although not a very
sightly object, but it is the proper way to serve it. The flavor of
shad, or, in fact, of any other fish, prepared in this manner is
superior to that of any other. Fish is less greasy and more wholesome
than when fried. Should an oak plank not be obtainable, the shad may
be placed in a large roasting pan and baked in oven. Cut gashes across
the fish about two inches apart, and place a teaspoonful of butter on
each. Bake in