I fetched my sea-born treasures home._"

OYSTER SAUSAGE

Mrs. W. L. Gregson

One-half pound of veal; one pint oysters; one-fourth pound of suet; all
chopped fine. Add enough rolled cracker to make into patties; dip in egg
and fry in butter.

OYSTER CROQUETTES

Mrs. Frank Maccoy

Two sets of calf brains, stewed in salt water; one quart oysters, stew
in their own liquor until they curl, cut in small pieces. Chop brains
and mix with oysters; two tablespoonfuls melted butter; a few drops
onion juice; four tablespoonfuls bread crumbs; one-half cup cream. If
too dry add a little of the oyster juice. Bake in shells.

DEVILED OYSTERS

One pint of oysters, seasoned with salt and pepper, stiffened with
cracker dust to hold shape, place in oyster shells, pour over melted
butter. Put shells in a dripping pan and bake in a quick oven to a light
brown.

CREAMED OYSTERS IN CHAFING DISH

Mrs. Marquis Regan

Put large tablespoonful of butter in chafing dish, when melted add two
tablespoonfuls of sifted flour, mix thoroughly, then add juice strained
from one quart of oysters, cook until thickness of cream, constantly
stirring, then add oysters, cook until edges curl, season to taste with
salt and pepper, serve on toasted crackers.

OYSTERS SCALLOPED WITH CELERY

Blanch Ellis Layton

One quart of bulk oysters, one-half dozen stalks of celery, cut into
one-half inch pieces. Drain the oysters, reserving the liquor. Cover
bottom of baking dish with crumbs of bread or crackers, then a layer of
the oysters, with a generous dash of salt and pepper and plenty of
butter. Over this put a lawyer of the celery, fill the dish in this way
and pour over one cup of the oyster liquor. On top sprinkle a thick
layer of the crumbs, adding butter in small pieces. Bake one hour in a
moderate oven.

OYSTER PIE

Line a shallow pudding pan with light pastry, put in oysters, milk,
butter, salt and pepper, bake in a very quick oven 20 minutes; one pint
of oysters, one pint milk, one tablespoonful butter, salt and pepper to
taste.

ROAST OYSTERS ON THE HALF SHELL

Mrs. W. D. Hurlbut

Scrub the shells of live oysters until free from sand; place in dripping
pan in a hot oven and roast until shells open; take off the top shell,
being careful not to spill the juice in lower shell; serve in the shell
with side dish of melted butter.

PANNED OYSTERS

Mrs. H. Clay Calhoun

Clean one pint of oysters and drain from their