Take extra select oysters and very thin slices of nice bacon. Season the oysters with a little salt and pepper. Roll each oyster in a slice of bacon; pin together with a toothpick; roast over hot coals, either laid on a broiler, or fasten them on a meat fork and hold over the coals. Cook until the bacon is crisp and brown. Don't remove the toothpick. Serve hot.
SOUR FISH. MRS. W. H. ECKHART.
Take a whole fish; stew until tender in salt water; take out, lay on platter. Throw a handful of raisins in the salt water and a few whole cloves, allspice, stick cinnamon, with vinegar enough to give a sour taste, and a tablespoonful of sugar. Thicken with flour to the consistency of gravy; pour over fish. Serve cold. Fish may be served with mayonnaise dressing, cooked in same manner.
SALT HERRING. MRS. JUDGE B.
Heat them on gridiron; remove the skin and serve with pepper and melted butter.
SALMON LOAF. MARGARET LEONARD.
One small can salmon, four eggs beaten light, four tablespoons melted butter—not hot—one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth. Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.
SAUCE FOR SAME.—One cup of milk, heated to a boil; thicken with one tablespoon of corn starch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf; Serve hot.
SAUCE FOR FISH.
Stir in one cup of drawn butter, the yolks of two eggs (well beaten), pepper and salt, and a few sprigs of parsley. Let it boil. Pour over fish when ready to serve.