ven.

OYSTERS AND MACARONI

Mrs. H. Clay Calhoun

Boil macaroni in salted water, drain through a colander. Drain oysters
until the liquor is all off. In a casserole put alternate layers of
macaroni, oysters and a thick cream sauce, until dish is filled;
sprinkle top with grated cheese and bake about half an hour.

OMELETTE AUX HUITRES

Mrs. R. Woods

Drain two dozen oysters. Have ready some hot lard and throw them in. Let
fry until they begin to curl, then spread over them four well beaten
eggs seasoned with salt and pepper and stir all together until done.
Serve hot.

FRIED SCALLOPS

Clean one quart of scallops, turn into a saucepan and cook until they
begin to shrivel; drain and dry between towels. Roll in fine cracker
crumbs seasoned with salt and pepper, dip in egg and again in crumbs and
fry in deep fat. Garnish with slices of lemon dipped in parsley.

JAMBALAYA OF RICE AND SHRIMPS

Mrs. Robert Woods

Boil two dozen of large shrimps; when cold, peel and set aside. Fry in
hot lard a chopped onion and a cupful of rice washed in cold water. Let
the onion and rice fry well, add the shrimps, stirring constantly. When
browned, add enough water to cover the whole. Season with salt and
pepper, a bay leaf, thyme and chopped parsley. Let boil slowly, and add
water until the rice is well cooked. When done, let it dry and serve
hot.

SHRIMP FRICASSEE

Mrs. Ada Woods

Boil the desired quantity of shrimp and set aside. For sauce fry in
three tablespoonfuls bacon drippings a large onion, chopped fine; when
browned, add three tablespoonfuls flour and blend; add slowly about a
quart of water, stirring constantly; when smooth add the shrimp; season
with a bay leaf, thyme, a tablespoonful chopped parsley and a clove of
garlic, minced. Let cook slowly until ready to serve. Boil rice until
dry and creamy and serve with the above.

SHRIMP RAMIKINS

Mrs. Max Mauermann

One pint of shrimp; one tablespoonful flour; one tablespoonful butter;
one tablespoonful catsup; one tablespoonful cream; one cup hot soup
stock; two yolks eggs; salt, cayenne pepper and grated onion. Heat
butter, add flour, then other ingredients. Cook until smooth, then add
shrimp. Fill the ramikins with mixture and cover with cracker crumbs and
butter. Bake six minutes.

SHRIMP WIGGLE

Mrs. Willard Brown

Make a rich cream sauce; add one can of shrimp and one can of green
peas; allow to cook until all is well heated, serve on