rs and one and one half pounds of crackers are used.
Cover the top with cracker crumbs, dot generously with butter and pour
on the remaining milk and oyster liquor. Use altogether about one and
one half pints of milk to this quantity of oysters and crackers. Bake
about one hour or until crumbs are well browned and oysters
plump.--Mrs. Whitehead.

SAUCE FOR OYSTER PATTIES.--One cupful of solid oysters. Melt two large
tablespoons of butter in a stew pan, blend in two heaping tablespoons
of flour and rub smooth; add one scant pint of cream or rich milk; stir
until smooth and thick. Drain the oysters and add them with one level
teaspoon of salt and a good dash of pepper. When the oysters are plump
remove to back of range and stir in the beaten yolks of two eggs mixed
with a little cream. For canned oysters add one large teaspoon of curry
powder before serving. Serve in pattie shells of baked pastry or in
timbal cases or on buttered toast.--Mrs. Whitehead.

OYSTER PIE.--Line a baking dish with rich pastry, either pie crust or
biscuit crust. Put one quart of oysters in a double boiler with one cup
of milk, and two thirds cup of butter and steam until oysters are plump.
Slice six hard boiled eggs, mix with one half cupful of cracker crumbs
and a cupful of sweet cream; add one full teaspoon of salt and a
generous sprinkling of pepper. Mix with the prepared oysters and fill
the lined baking dish. Cover with the top crust and bake about twenty
minutes in a hot oven or the pastry shell may be baked separately if
preferred and filled with the cream. The thickened, creamed oyster patty
filling makes a good filling for oyster pie, also it may be served with
steamed dumplings or small baking powder biscuits.--Contributed.

FRIED OYSTERS.--Select large, fresh oysters. Drain them and season with
salt and pepper. Roll bread crumbs that have been crisped in the oven
very fine and then sift them. Dip each oyster in the prepared crumbs
and then into beaten egg and again into the crumbs. Heap the crumbs in
thick little piles and roll the oysters in them until a nice thick
crust is formed over each oyster. Have an iron kettle or skillet filled
two inches deep with smoking hot lard, lay the oysters in a nice frying
basket, if you have one, and plunge it into the hot grease. Cook until
nicely browned. Drain and serve hot with lemon points, tomato catsup or
any preferred sauce.--Mrs. Whitehead.

SALMON TIMBALES.--One can salmon, flaked, add t