PIGS IN BLANKETS
These were great fun to make, and Margaret often begged to get them ready for company.
15 large oysters.
15 very thin slices of bacon.
Sprinkle each oyster with a very little salt and pepper. Trim the rind from the bacon and wrap each oyster in one slice, pinning this “blanket” tightly on the back with a tiny Japanese wooden toothpick. Have ready a hot frying-pan, and lay in five oysters, and cook till the bacon is brown and the edges of the oysters curl, turning each over once. Put these on a hot plate in the oven with the door open, and cook five more, and so on. Put them on a long, narrow dish, with slices of lemon and sprigs of parsley round. Or you can put each one on a strip of toast which you have dipped in the gravy in the pan; this is the better way. This dish must be eaten very hot, or it will not be good.
CREAMED FISH
2 cups of cold fish.
1 cup of white sauce.
Pick any cold fish left from dinner into even bits, taking out all the bones and skin, and mix with the hot white sauce. Stir until smooth, and add a small half-teaspoonful of salt, two shakes of pepper, and sometimes a half-teaspoonful of chopped parsley.
You can put this in a buttered baking-dish and cover the top with crumbs and bits of butter, and brown in the oven, or you can put it in small dishes and brown also, or you can serve it just as it is, in little dishes.
CREAMED LOBSTER
1 lobster, or the meat from 1 tin.
1 large cup of white or cream sauce.