in this manner to serve roast
turkey. At the very last minute, when the dinner was ready to be
served, she placed 50 freshly-opened oysters, with their liquor, in a
stew-pan over a hot fire. The minute they were heated through and
commenced to curl up, she turned them in a hot colander to drain a
minute, then turned the oysters into a stew-pan containing two large
tablespoonfuls of hot, melted butter, and allowed them to remain in
the hot butter one minute, shaking the pan lo prevent scorching,
seasoned them with salt and pepper, and turned all into a heated dish
and sent to the table at once. These are easily prepared and are more
wholesome than fried oysters.

OYSTERS STEAMED IN THE SHELL

Place well-scrubbed shells, containing fresh oysters, in a deep agate
pan, which will fit in a kettle containing a small amount of boiling
water. Cover very closely until the shells open easily. These may be
served in the shell with hot, melted butter, in a side dish, or they
may be removed from the shell to a hot bowl and seasoned with hot
butter, salt and pepper.

A RECIPE GIVEN MARY FOR "OYSTER COCKTAIL"

To 2 tablespoonfuls of tomato catsup add 1/2 tablespoonful of grated
horseradish, 1/2 tablespoonful of lemon juice, 1/2 teaspoonful of
tabasco sause, 1/2 tablespoonful of vinegar, 1 saltspoonful of salt.
Stand on ice one hour at least.

To serve--The freshly-opened oysters on half shell were placed on a
plate, in the centre of which was placed a tiny glass goblet
containing a small quantity of the mixture, into which the oysters
were dipped before being eaten.

OYSTER CROQUETTES

Boil 50 oysters five minutes, drain. When cold, cut into small pieces,
add 1/2 cup of bread crumbs and mix all together with a thick cream
sauce composed of 1/2 cup of cream or milk thickened with flour, to
which add 1 large tablespoonful of butter; season with salt, a dash of
red pepper and 1 teaspoonful of finely-minced parsley. Stand this
mixture on ice until quite cold and firm enough to form into small
croquettes. Dip in egg and bread crumbs and fry in deep fat until a
golden brown.

Serve at once on a platter garnished with sprigs of parsley From
these ingredients was made 12 croquettes.

FRAU SCHMIDTS WAY OF SERVING "OYSTER COCKTAILS"

Place in a bowl 2 tablespoonfuls of tomato catsup, 1 teaspoonful of
grated horseradish, 2 tablespoonfuls of very finely cut celery juice
and pulp of 2 lemons. Season with salt and pepper. Mix