1 tsp. salt
⅛ tsp. pepper
¼ tsp. celery salt
1 tbsp. chopped parsley
Paprika
Carefully clean the oysters, removing any bits of shell. Heat in their own liquor until the edges curl. Season and add with butter and parsley to the 2 cups of Carnation and 2 cups of water which have been scalded together. Serves 6.
CARNATION MILK MAKES RICH SAUCES
Sauces
For Fish and Vegetables
How tempting a most ordinary food is made by the addition of an attractive sauce—one that is smooth and creamy, with delicate flavors well blended! The generous use of a variety of sauces is, to be sure, one of the secrets of French cookery. Sauces containing liberal amounts of milk not only stimulate the appetite and cause digestive juices to flow more freely but also are very nutritious.