4. Stewed Oysters.—Take one pint of milk, one cup of water, a teaspoon of salt; when boiling put in one pint of bulk oysters. Stir occasionally and remove from the stove before it boils. An oyster should not be shriveled in cooking.
5. Broiled Oysters.—Put large oysters on a wire toaster Hold over hot coals until heated through. Serve on toast moistened with cream. Very grateful in convalescence.
6. Oyster Toast.—Pour stewed oysters over graham or bread toasted. Excellent for breakfast.
7. Graham Crisps.—Mix graham flour and cold water into a very stiff dough. Knead, roll very thin, and bake quickly in a hot oven. Excellent food for dyspeptics.
8. Apple Snow.—Take seven apples, not very sweet ones, and bake till soft and brown. Then remove the skins and cores; when cool, beat them smooth and fine; add one-half cup of granulated sugar and the white of one egg. Beat till the mixture will hold on your spoon. Serve with soft custard.
9. Eggs on Toast.—Soften brown bread toast with hot water, put on a platter and cover with poached or scrambled eggs.
10. Boiled Eggs.—An egg should never be boiled. Place in boiling water and set back on the stove for from seven to ten minutes. A little experience will enable anyone to do it successfully.
11. Cracked Wheat Pudding.—In a deep two-quart pudding dish put layers of cold, cooked, cracked wheat, and tart apples sliced thin, with four tablespoonfuls of sugar. Raisins can be added if preferred. Fill the dish, having the wheat last, add a cup of cold water. Bake two hours.
12. Pie for Dyspeptics.—Four tablespoonfuls of oatmeal, one pint of water; let stand for a few hours, or until the meal is swelled. Then add two large apples, pared and sliced, a little salt, one cup of sugar, one tablespoonful of flour. Mix all well together and bake in a buttered dish; makes a most delicious pie, which can be eaten with safety by the sick or well.