ne tablespoon of chili sauce and place a strip of bacon on top of
each. Place dishes in a baking pan and bake until bacon is crisp.

SAUCE FOR OYSTER COCKTAILS.--Mix three tablespoons of tomato catsup,
three tablespoons of vinegar, one tablespoon of Worcestershire sauce,
three tablespoons of grated horseradish, juice of one lemon and salt
and pepper to season well. Place on ice. Chill the oysters well, wash
and drain them, lay six in each serving glass and cover with the
prepared sauce. Serve very cold, with salted wafers.--Contributed.

OYSTERS IN CELERY SAUCE.--Clean and cut celery into small pieces and
cook until tender in boiling salted water. Rub enough of the soft
celery through a colander to make a cupful. In a saucepan melt a
tablespoonful of butter and mix smoothly into it a heaping
tablespoonful of flour. Add a cupful of hot milk and cook until creamy;
add the soft celery and half a pint of oysters, add more salt if
needed, one-eighth teaspoon of pepper and a few drops of lemon juice;
cook until the oysters curl, when the filling is ready for the
ramekins. Serve hot.

DEVILED OYSTERS.--Butter scallop shells and put into each five oysters
with their own liquor and sprinkle with a drop of Tobasco, a little
tomato catsup and a quarter-salt-spoonful of salt and cover with fine
cracker or bread crumbs. Scatter a few bits of butter here and there on
the oysters and set the shells in a hot oven. Serve on doily covered
plates.

KIPPERED HERRING.--Rinse herring in warm water, dry and put on tin or
agate plate in hot oven 15 minutes; then pour over a little melted
butter, cover and leave in 5 minutes more. This should be served on
small pieces of toast.

FINNAN HADDIE.--Put a piece of butter the size of a walnut in pan and
when hot add two cupfuls of finnan haddie picked fine. Add one cupful
of cream or milk into which one tablespoonful of flour has been rubbed
smooth. Let come to a boil and when cooled a little add a dash of
pepper and the well beaten yolk of an egg. Serve on toast.

SCALLOPED OYSTERS.--Roll one pound and a half of crisp crackers fine.
Butter a deep baking dish and spread a layer of crackers an inch deep.
Spread over them a dozen oysters in their liquor, sprinkle a generous
half teaspoon salt and a dash of pepper over them, dot with bits of
butter, (about two tablespoons) and pour in half a cupful of milk, then
add another layer cracker crumbs, oysters, etc., and proceed until one
quart of oyste