BROWN FRICASSEE OF OYSTERS
Melt one-fourth cup of butter; in this cook two slices of onion, a sprig or two of parsley, three slices of carrot and one-fourth of a green pepper pod cut in strips until browned. In the meantime scald one quart of oysters and drain carefully; cook one-third cup flour in the butter with the vegetables until well browned; add one cup of oyster liquor and one-half cup of cream. Stir constantly until the sauce thickens, then strain over the drained oysters; let heat over boiling water. Serve hot in ramequins.
Mrs. H. J. S.