FRIED OYSTERS.—Select large, fresh oysters. Drain them and season with salt and pepper. Roll bread crumbs that have been crisped in the oven very fine and then sift them. Dip each oyster in the prepared crumbs and then into beaten egg and again into the crumbs. Heap the crumbs in thick little piles and roll the oysters in them until a nice thick crust is formed over each oyster. Have an iron kettle or skillet filled two inches deep with smoking hot lard, lay the oysters in a nice frying basket, if you have one, and plunge it into the hot grease. Cook until nicely browned. Drain and serve hot with lemon points, tomato catsup or any preferred sauce.—Mrs. Whitehead.
SALMON TIMBALES.—One can salmon, flaked, add the beaten yolks of three eggs, two tablespoons of thick cream, one teaspoon of lemon juice, salt and pepper and lastly cut in the stiffly beaten whites of the eggs. Pour into greased individual molds, set in a pan of hot water and bake about twenty minutes.
BAKED FISH SCALLOPS.—Two cups cold cooked fish. Remove the bones and break fish into small flakes. Mix with a thick cream sauce, well seasoned. Butter baking shells or individual dishes, fill with the creamed fish, cover with fine bread or cracker crumbs, dot with butter and bake until brown. Serve with lemon points.
CODFISH BALLS.—One cup of flaked cod fish soaked in clear water, then drained. Boil three large potatoes until tender, then drain and mash with the cod fish. Season with salt, pepper and butter and add one beaten egg. Drop by the spoonful into smoking hot grease and fry like doughnuts. Serve immediately.
SCALLOPED FISH.—Add flaked cold cooked white fish, halibut or salmon to a thick cream sauce seasoned with minced onions, thyme or parsley and butter, alternate with layers of cracker crumbs and bake brown.
CREAMED FISH CANAPES.—Beat an egg with half a cup of milk and add a dash of salt. Dip circles of bread, cut half an inch thick, in this and fry brown in butter, turning once. Spread with creamed fish or chicken and place a poached egg on top. Dot with butter and sprinkle with salt and pepper and serve for breakfast or lunch.
Game
"Variety is the spice of life."—Cooper.
WILD DUCK ROASTED.—Prepare as for roasting the same as any fowl, parboil for fifteen minutes with an onion in the water to remove the strong flavor. A carrot will answer the same purpose. Stuff with bread crumbs, a minced onion, season with pepper and salt, a little sage and a good supply of butter, roast until tender. Use butter plentifully in basting. One half hour will suffice for young ducks. If bread crumb dressing is not liked, sliced apple stuffed in the duck is very nice.—Mrs. A. McKay.