preferred sauce.

OYSTER SAUTE.—Drain select oysters, heat pan hot and brown butter in it. Just cover the bottom of the pan with large oysters as soon as the butter sizzles and is piping hot. When brown on under side turn and brown well. Season with salt and pepper. Add butter as needed and turn the oysters and butter sauce on to prepared toast points. Heat the dry pan again, add butter and when hot brown more oysters in it. The butter must be hot and only a few oysters should be browned at a time.

OYSTERS AND BACON BAKED.—Butter a roast pan and lay large plump oysters in a layer on the bottom of it. Season to suit taste with salt, pepper and lemon juice and lay three thin slices of bacon over the top. Roast brown in a quick oven. Serve on toast with tomato sauce, if liked, or with cream sauce. A piquant bake is made by mixing finely chopped green apples with the oysters before baking.

PIGS IN BLANKETS.—Wrap each large oyster in a thin strip of bacon and fasten with a tooth pick, bake in a quick oven until bacon is crisp and oysters plump. Sometimes they are broiled over clear coals.

CREOLE OYSTERS.—Bake in ramekins or individual dishes. Put a teaspoon of butter in the bottom of each dish, then six or seven oysters; add one tablespoon of chili sauce and place a strip of bacon on top of each. Place dishes in a baking pan and bake until bacon is crisp.

SAUCE FOR OYSTER COCKTAILS.—Mix three tablespoons of tomato catsup, three tablespoons of vinegar, one tablespoon of Worcestershire sauce, three tablespoons of grated horseradish, juice of one lemon and salt and pepper to season well. Place on ice. Chill the oysters well, wash and drain them, lay six in each serving glass and cover with the prepared sauce. Serve very cold, with salted wafers.—Contributed.

OYSTERS IN CELERY SAUCE.—Clean and cut celery into small pieces and cook until tender in boiling salted water. Rub enough of the soft celery through a colander to make a cupful. In a saucepan melt a tablespoonful of butter and mix smoothly into it a heaping tablespoonful of flour. Add a cupful of hot milk and cook until creamy; add the soft celery and half a pint of oysters, add more salt if needed, one-eighth teaspoon of pepper and a few drops of lemon juice; cook until the oysters curl, when the filling is ready for the ramekins. Serve hot.

DEVILED OYSTERS.—Butter scallop shells and put into each five oysters with their own liquor and sprinkle with a drop of Tobasco, a little tomato catsup and a quarter-salt-spoonful of salt and cover with fine cracker or bread crumbs. Scatter a few bits of butter here and there on the oysters and set the shells in a hot oven. Serve on doily covered plates.

KIPPERED HERRING.—Rinse herring in warm water, dry and put on tin or agate plate in hot oven 15 minutes; then pour over a little melted butter, cover and leave in 5 minutes more. This should be served on small pieces of toast.

FINNAN HADDIE.—Put a piece of butter the size of a walnut in pan and when hot add two cupfuls of finnan haddie picked fine. Add one cupful of cream or milk into which one tablespoonful of flour has been rubbed smooth. Let come to a boil and when cooled a little add a dash of pepper and the well beaten yolk of an egg. Serve on toast.

SCALLOPED OYSTERS.—Roll one pound and a half of crisp crackers fine. Butter a deep baking dish and spread a layer of crackers an inch deep. Spread over them a dozen oysters in their liquor, sprinkle a generous half teaspoon salt and a dash of pepper over them, dot with bits of butter, (about two tablespoons) and pour in half a cupful of milk, then add another layer cracker crumbs, oysters, etc., and proceed until one quart of oysters 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 the beaten yolks of three eggs, two tablespoons of thick cream, one teaspoon of lemon juice, salt and pepper and lastly cut in the stiffly beaten whites of the eggs. Pour into greased individual molds, set in a pan of hot water and bake about twenty minutes.

BAKED FISH SCALLOPS.—Two cups cold cooked fish. Remove the bones and break fish into small flakes. Mix with a thick cream sauce, well seasoned. Butter baking shells or individual dishes, fill with the creamed fish, cover with fine bread or cracker crumbs, dot with butter and bake until brown. Serve with lemon points.

CODFISH BALLS.—One cup of flaked cod fish soaked in clear water, then drained. Boil three large potatoes until tender, then drain and mash with the cod fish. Season with salt, pepper and butter and add one beaten egg. Drop by the spoonful into smoking hot grease and fry like doughnuts. Serve immediately.

SCALLOPED FISH.—Add flaked cold cooked white fish, halibut or salmon to a thick cream sauce seasoned with minced onions, thyme or parsley and butter, alternate with layers of cracker crumbs and bake brown.

CREAMED FISH CANAPES.—Beat an egg with half a cup of milk and add a dash of salt. Dip circles of bread, cut half an inch thick, in this and fry brown in butter, turning once. Spread with creamed fish or chicken and place a poached egg on top. Dot with butter and sprinkle with salt and pepper and serve for breakfast or lunch.

Game

"Variety is the spice of life."—Cooper.

WILD DUCK ROASTED.—Prepare as for roasting the same as any fowl, parboil for fifteen minutes with an onion in the water to remove the strong flavor. A carrot will answer the same purpose. Stuff with bread crumbs, a minced onion, season with pepper and salt, a little sage and a good supply of butter, roast until tender. Use butter plentifully in