should be flaked when hot, and meats cut into dice
when cold.

=Devilled Dishes.=

Season any of the creamed dishes highly with cayenne, onion juice,
mustard, and Worcestershire or other sauce.

=Scrambled Eggs with Oysters.=

Cream together two tablespoonfuls of butter and one tablespoonful of
anchovy paste. Melt in the blazer, then add half a dozen eggs, beaten
slightly with one-fourth a teaspoonful of salt and a dash of paprica.
Stir and cook, and, when beginning to thicken, add half a pint of
oysters, parboiled, "bearded," and cut fine. When scrambled, serve on
sippets of toast, lightly spread with anchovy paste.

=Panned Oysters.=

With a fork pressed into a butter ball, rub over the bottom of the hot
blazer. Then cover the surface with small rounds of toast, and put one
or two uncooked oysters on each round; cover, and cook until plump, dust
with salt and pepper, and put a bit of butter on each oyster. Serve,
when the butter has melted, with slices of lemon.

=Panned Oysters with Maitre d'Hotel Butter.=

Cook as before. Have ready two tablespoonfuls of butter beaten to a
cream; add a few grains of salt and paprica, one tablespoonful of
chopped parsley, and, by degrees, the juice of half a lemon. Spread upon
the oysters before serving.

=Oyster Cromeskies.=

Scald the oysters in their own liquor over a quick fire. When plump wrap
each oyster in a slice of bacon, and fasten with a small skewer (wooden
toothpick). Saute in the blazer, heated very hot. Serve on thin rounds
of toast. These cromeskies are most easily cooked in a double broiler,
resting on a dripping-pan, in a hot oven.

=Oysters Saute.=

Wash and drain the oysters, season with salt and pepper, roll in fine
crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive
oil or clarified butter in the blazer; when it is heated, put in the
oysters, brown them on one side, turn, and brown on the other side.

=Oyster Canapes.=

Scald a cup of cream, add two tablespoonfuls of fine-grated bread
crumbs, a tablespoonful of butter, a dash of paprica and a grating of
nutmeg; then add two dozen oysters, washed, drained and chopped. Stir
until the oysters are thoroughly heated, but without boiling the
mixture. Spread rounds of toast with butter, and then with the oyster
mixture. Serve at once accompanied by olives, pim-olas or gherkins.

=Escalloped Oysters.=

Stir one cup of cracker crumbs into half a cup of melted butt