PIGS IN BLANKETS.—Wrap each large oyster in a thin strip of bacon and fasten with a tooth pick, bake in a quick oven until bacon is crisp and oysters plump. Sometimes they are broiled over clear coals.
CREOLE OYSTERS.—Bake in ramekins or individual dishes. Put a teaspoon of butter in the bottom of each dish, then six or seven oysters; add one tablespoon of chili sauce and place a strip of bacon on top of each. Place dishes in a baking pan and bake until bacon is crisp.
SAUCE FOR OYSTER COCKTAILS.—Mix three tablespoons of tomato catsup, three tablespoons of vinegar, one tablespoon of Worcestershire sauce, three tablespoons of grated horseradish, juice of one lemon and salt and pepper to season well. Place on ice. Chill the oysters well, wash and drain them, lay six in each serving glass and cover with the prepared sauce. Serve very cold, with salted wafers.—Contributed.
OYSTERS IN CELERY SAUCE.—Clean and cut celery into small pieces and cook until tender in boiling salted water. Rub enough of the soft celery through a colander to make a cupful. In a saucepan melt a tablespoonful of butter and mix smoothly into it a heaping tablespoonful of flour. Add a cupful of hot milk and cook until creamy; add the soft celery and half a pint of oysters, add more salt if needed, one-eighth teaspoon of pepper and a few drops of lemon juice; cook until the oysters curl, when the filling is ready for the ramekins. Serve hot.
DEVILED OYSTERS.—Butter scallop shells and put into each five oysters with their own liquor and sprinkle with a drop of Tobasco, a little tomato catsup and a quarter-salt-spoonful of salt and cover with fine cracker or bread crumbs. Scatter a few bits of butter here and there on the oysters and set the shells in a hot oven. Serve on doily covered plates.
KIPPERED HERRING.—Rinse herring in warm water, dry and put on tin or agate plate in hot oven 15 minutes; then pour over a little melted butter, cover and leave in 5 minutes more. This should be served on small pieces of toast.
FINNAN HADDIE.—Put a piece of butter the size of a walnut in pan and when hot add two cupfuls of finnan haddie picked fine. Add one cupful of cream or milk into which one tablespoonful of flour has been rubbed smooth. Let come to a boil and when cooled a little add a dash of pepper and the well beaten yolk of an egg. Serve on toast.
SCALLOPED OYSTERS.—Roll one pound and a half of crisp crackers fine. Butter a deep baking dish and spread a layer of crackers an inch deep. Spread over them a dozen oysters in their liquor, sprinkle a generous half teaspoon salt and a dash of pepper over them, dot with bits of butter, (about two tablespoons) and pour in half a cupful of milk, then add another layer cracker crumbs, oysters, etc., and proceed until one quart of oysters and one and one half pounds of crackers are used. Cover the top with cracker crumbs, dot generously with butter and pour on the remaining milk and oyster liquor. Use altogether about one and one half pints of milk to this quantity of oysters and crackers. Bake about one hour or until crumbs are well browned and oysters plump.—Mrs. Whitehead.
SAUCE FOR OYSTER PATTIES.—One cupful of solid oysters. Melt two large tablespoons of butter in a stew pan, blend in two heaping tablespoons of flour and rub smooth; add one scant pint of cream or rich milk; stir until smooth and thick. Drain the oysters and add them with one level teaspoon of salt and a good dash of pepper. When the oysters are plump remove to back of range and stir in the beaten yolks of two eggs mixed with a little cream. For canned oysters add one large teaspoon of curry powder before serving. Serve in pattie shells of baked pastry or in timbal cases or on buttered toast.—Mrs. Whitehead.
OYSTER PIE.—Line a baking dish with rich pastry, either pie crust or biscuit crust. Put one quart of oysters in a double boiler with one cup of milk, and two thirds cup of butter and steam until oysters are plump. Slice six hard boiled eggs, mix with one half cupful of cracker crumbs and a cupful of sweet cream; add one full teaspoon of salt and a generous sprinkling of pepper. Mix with the prepared oysters and fill the lined baking dish. Cover with the top crust and bake about twenty minutes in a hot oven or the pastry shell may be baked separately if preferred and filled with the cream. The thickened, creamed oyster patty filling makes a good filling for oyster pie, also it may be served with steamed dumplings or small baking powder biscuits.—Contributed.