one-half cup milk, place them in a dripping pan into which you have put a little butter; place them in the oven; baste frequently with eggs and milk; bake till a golden brown.

FRIED FISH. MRS. J. S. REED.

Wash the fish and dry well. Take one-half pint of flour and one teaspoon salt; sift together, and roll the fish in it. Have lard very hot, and fry quickly. When done roll in a cloth to absorb all grease.

OYSTERS ON TOAST. MRS. JOHN KISHLER.

Toast and butter a few slices of bread; lay them in a shallow dish.
Put the liquor from the oysters on to heat; add salt, pepper, and
thicken with a little flour. Just before this boils add the oysters.
Let it all boil up once, and pour over the toast.

ESCALOPED OYSTERS. EVELYN GAILEY.

Two quarts of oysters; wash them and drain off the liquor; roll some crackers (not too fine). Put in a pan a layer of crumbs, some bits of butter, a little pepper and salt; then a layer of oysters, and repeat until the dish is full. Have cracker crumbs on top; turn a cup of oyster liquor over it; add good sweet milk sufficient to thoroughly saturate it, and bake three-fourths of an hour.

STEAMED OYSTERS. S. E. G.

Select large oysters; drain; put on a plate; place in the steamer over a kettle of boiling water. About twenty minutes will cook them. Season with pepper and salt; serve on soft buttered toast.

OYSTER GUMBO. ALICE TURNEY THOMPSON.

Cut up a chicken; roll in flour and brown well in a soup-pot, with a spoonful of lard, two slices of ham, one large onion (chopped fine), and a good-sized red pepper. When browned, cover the whole with water and stew until the chicken is perfectly tender. Then add the liquor of four or five dozen oysters, with water enough to make four quarts. When it has again come to a good boil, add the oysters and stir while sifting in one large spoonful of fresh file. Salt to taste. Serve immediately, placing a large spoonful of boiled rice in each soup plate.

"Gumbo File" is made of the red sassafras leaves, dried and ground into a powder.

OYSTER PIE. MRS. ECKHART.

Make a rich pie crust, and proceed as you would to make any pie with top crust. Have nice fat oysters and put on a thick layer, with plenty of lumps of butter; salt and pepper, and sprinkle over cracker crumbs. Put in the least bit of water, and cover with crust. Bake, and serve with turkey.

OYSTER PIE. MRS. EMMA OGIER.

For crust make a dough as for baking powder biscuit. Take one quart of oysters; remove a half dozen good-sized ones into a saucepan; put the rest into bottom of your baking dish. Add four spoons of milk; salt to taste, and dot closely with small lumps of butter. Over this put your crust, about as thick as for chicken pie, and place in oven to bake until crust is well done. Take the oyster left, add one-half cup water, some butter, salt and pepper; let this come to a boil; thicken with flour and milk, and serve as gravy with the pie.

FRIED OYSTERS. MRS. H. T. VAN FLEET.

Place New York counts in a colander to drain for a few minutes. With a fork remove them separately to a dry towel. Place another towel over them, allowing them to remain until all moisture is absorbed. Have ready the beaten yolks of three eggs and a quantity of rolled cracker, salted and peppered. Dip each oyster separately, first into egg, then into cracker. When all have been thus dipped, have ready a hot spider, into which drop four heaping tablespoons of butter. When butter is melted, place in the oysters, one by one; fry a light brown, then turn. Serve very hot.

PIGS IN BLANKET. FRED. LINSLEY.

Take extra select oysters and very thin slices of nice bacon. Season the oysters with a little salt and pepper. Roll each oyster in a slice of bacon; pin together with a toothpick; roast over hot coals, either laid on a broiler, or fasten them on a meat fork and hold over the coals. Cook until the bacon is crisp and brown. Don't remove the toothpick. Serve hot.

SOUR FISH. MRS. W. H. ECKHART.

Take a whole fish; stew until tender in salt water; take out, lay on platter. Throw a handful of raisins in the salt water and a few whole cloves, allspice, stick cinnamon, with vinegar enough to give a sour taste, and a tablespoonful of sugar. Thicken with flour to the consistency of gravy; pour over fish. Serve cold. Fish may be served with mayonnaise dressing, cooked in same manner.

SALT HERRING. MRS. JUDGE B.

Heat them on gridiron; remove the skin and serve with pepper and melted butter.

SALMON LOAF. MARGARET LEONARD.

One small can salmon, four eggs beaten light, four tablespoons melted butter—not hot—one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth. Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.

SAUCE FOR SAME.—One cup of milk, heated to a boil; thicken with one tablespoon of corn starch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf; Serve hot.

SAUCE FOR FISH.

Stir in one cup of drawn butter, the yolks of two eggs (well beaten), pepper and salt, and a few sprigs of parsley. Let it boil. Pour over fish when ready to serve.

SOUR SAUCE FOR FISH.

One-half cup butter, with one-half cup vinegar; let boil, then add two mustardspoonfuls of prepared mustard, a little salt, and one egg, beaten together. Make in the farina kettle. Stir while cooking.

BROILED OYSTERS.

Place good-sized oysters on pie plates; sprinkle well with flour, small lumps of butter, pepper and salt. Cover with strained liquor and a little cold water. Set in a warm oven fifteen or twenty minutes. Nice to serve with turkey.

OVEN FRIED FISH. MRS. JANE E. WALLACE.

Open and clean fish (white or bass). Have fish pan spread thick with butter, and lay fish in. Season with salt. Over this pour two well-beaten eggs, and dredge with flour. Bake three-quarters of an hour, and baste with butter and water. Garnish fish plate with parsley.

ESCALOPED SALMON. CARRIE P. WALLACE.

Pick bones and skin out of one can of salmon, and mince fine. Use as much rolled cracker as you have salmon, a little salt, and cup of cream. Fill sea shells with this mixture, placing a small piece of butter on top of each shell. Bake twenty minutes and serve in the shells.

FOWL AND GAME.

"And then to breakfast with what appetite you have."
                                                        —SHAKESPEARE.

ACCOMPANIMENTS FOR FOWLS.

With boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies, and cream sauce.

With roast turkey, cranberry sauce, currant jelly.

With