FISH CROQUETTES.—Two small or one large white fish; boil, bone and chop; add a little salt, red pepper and onions; make gravy of the water the fish is boiled in; add milk, butter and flour; stir in fish, shape into croquette, roll in egg, cracker crumbs and fry in hot lard. Garnish with parsley.
TARTARE DRESSING FOR FISH CROQUETTES.—Take yolk of one raw egg; beat; add a little salt, red pepper, mustard and mix well. Beat in salad oil until thick; let stand on ice until needed. Then add juice of two lemons or half cup of vinegar, one tablespoon of capers, six small cucumber pickles chopped fine and very little onion. Serve cold with hot croquettes.—Mrs. Whitehead.
OYSTER COCKTAIL.—Half pint of catsup, twenty-five drops tabasco sauce, one tablespoonful horseradish, one teaspoonful dry mustard, one teaspoonful lemon juice, oysters, pepper and salt to taste. Put four or five oysters in glass and pour one tablespoon of this sauce over them. Fill glass with finely chipped ice, serve at once.—Mrs. Davidson.
OYSTER COCKTAIL.—A small oyster is used, five or six being alloted each person. For six persons mix together three teaspoons each of vinegar, grated horseradish and tomato sauce; six teaspoons of lemon juice and one of Worcestershire sauce. Have the oysters very cold. Put an equal amount of the prepared sauce over the oysters in each glass. The glass should be placed upon a plate. Serve with an oyster fork and small spoon. This is the prevailing way of serving oysters as a first course.—Mrs. R. J. Walker.
OYSTERS a la BECHEMEL.—Melt three tablespoonfuls of butter and blend it with two tablespoonfuls of flour, add one large cupful of thin cream or milk and cook thick. Plump a scant pint of oysters in their own liquor. Season with one teaspoonful of salt, a dash of cayenne, juice of half a lemon and one-half teaspoon of onion juice squeezed from an onion. Add oysters to the cream sauce and cook two minutes. Serve in pattie shells or on toast.—Mrs. Whitehead.
SALMON LOAF.—One pound can salmon, four well beaten eggs, one cup fine cracker crumbs, one tablespoon melted butter, half teaspoon salt. Remove bones from salmon and mince finely. Mix all together with hands, form into loaf and steam one hour. Serve with following sauce: Take liquid from salmon and add two tablespoons sweet milk, little salt, one tablespoon corn starch, boil all together and pour over loaf.—Mrs. Schollander.
SCALLOPED SALMON.—Place in a baking dish a layer of bread crumbs then a layer of salmon, another crumbs and salmon, ending with crumbs. On this pour two cups of milk, one egg (whipped), salt, pepper and butter the size of an egg.—Mrs. Paul Leonhardy.
OYSTER FRITTERS.—Beat yolks of two eggs light, add one half cup milk and one cup of flour sifted with one fourth teaspoon of salt. Beat well and add one half teaspoon of melted butter. Set aside for an hour or so in a cool place. When ready to use beat the whites of eggs stiff and add them. Take a large oyster in a big spoon, dip it into the batter and filling the spoon and drop into smoking hot grease or fry like doughnuts. Serve with tomato catsup or any 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.