One-half pound of veal; one pint oysters; one-fourth pound of suet; all chopped fine. Add enough rolled cracker to make into patties; dip in egg and fry in butter.

Two sets of calf brains, stewed in salt water; one quart oysters, stew in their own liquor until they curl, cut in small pieces. Chop brains and mix with oysters; two tablespoonfuls melted butter; a few drops onion juice; four tablespoonfuls bread crumbs; one-half cup cream. If too dry add a little of the oyster juice. Bake in shells.

One pint of oysters, seasoned with salt and pepper, stiffened with cracker dust to hold shape, place in oyster shells, pour over melted butter. Put shells in a dripping pan and bake in a quick oven to a light brown.

Put large tablespoonful of butter in chafing dish, when melted add two tablespoonfuls of sifted flour, mix thoroughly, then add juice strained from one quart of oysters, cook until thickness of cream, constantly stirring, then add oysters, cook until edges curl, season to taste with salt and pepper, serve on toasted crackers.

One quart of bulk oysters, one-half dozen stalks of celery, cut into one-half inch pieces. Drain the oysters, reserving the liquor. Cover bottom of baking dish with crumbs of bread or crackers, then a layer of the oysters, with a generous dash of salt and pepper and plenty of butter. Over this put a lawyer of the celery, fill the dish in this way and pour over one cup of the oyster liquor. On top sprinkle a thick layer of the crumbs, adding butter in small pieces. Bake one hour in a moderate oven.

Line a shallow pudding pan with light pastry, put in oysters, milk, butter, salt and pepper, bake in a very quick oven 20 minutes; one pint of oysters, one pint milk, one tablespoonful butter, salt and pepper to taste.

Scrub the shells of live oysters until free from sand; place in dripping pan in a hot oven and roast until shells open; take off the top shell, being careful not to spill the juice in lower shell; serve in the shell with side dish of melted butter.

Clean one pint of oysters and drain from their liquor. Put in a stewpan and cook until oysters are plump and edges begin to curl. Shake pan to prevent oysters from adhering to pan. Season with salt, pepper and two tablespoonfuls butter and put over small slices of toast. Garnish with parsley.

Clean one pint of oysters, heat oyster liquor to boiling point, strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to oysters to make one cupful. Melt two tablespoonfuls butter and add two of flour; then pour on gradually the hot liquor; add salt, paprika, one teaspoonful finely minced parsley and one egg slightly beaten. Pour over oysters and serve.

Clean oysters and dry on a towel. Dip in butter, then in cracker crumbs seasoned with salt and pepper; place in a buttered wire broiler and broil until juice runs; turn and cook other side. Place on toast, mince celery over the oysters and pour over all a thin cream sauce.

Select large oysters; wrap a thin slice of bacon around each, fastening with a toothpick; place in a broiler, which in turn is put in a dripping pan to catch the drippings; broil until bacon is brown and crisp, turning to cook other side. Garnish with parsley.

One pint oysters; one-fourth cup butter; one-fourth cup flour; one cupful oyster liquor; one-half cup milk; one teaspoonful Kitchen Bouquet; one-half teaspoonful salt; one-eighth teaspoonful pepper. Parboil and drain the oysters. Brown the butter, add the flour and stir until well blended, add oyster liquor, milk, Kitchen Bouquet, salt, pepper and oysters. Serve in patty cases or ramekins.

Line ramekins or large casserole with minced chicken, seasoned well, and moistened with a little cream. Fill with parboiled oysters cut in pieces, and mushrooms sliced sauted in butter and mixed with the following sauce: Cook three tablespoonfuls salt pork fat with three of flour, add salt, cayenne, nutmeg and parsley; also thyme and mushroom parings. Cook a moment, add one and one-half cups white stock, and simmer one hour, skimming often. Strain, add about one-half cup hot cream or enough to make sauce right consistency. Add four drops lemon juice. Cover with more chicken, sprinkle with buttered crumbs, and brown in oven.

Boil macaroni in salted water, drain through a colander. Drain oysters until the liquor is all off. In a casserole put alternate layers of macaroni, oysters and a thick cream sauce, until dish is filled; sprinkle top with grated cheese and bake about half an hour.

Drain two dozen oysters. Have ready some hot lard and throw them in. Let fry until they begin to curl, then spread over them four well beaten eggs seasoned with salt and pepper and stir all together until done. Serve hot.

Clean one quart of scallops, turn into a saucepan and cook until they begin to shrivel; drain and dry between towels. Roll in fine cracker crumbs seasoned with salt and pepper, dip in egg and again in crumbs and fry in deep fat. Garnish with slices of lemon dipped in parsley.

Boil two dozen of large shrimps; when cold, peel and set aside. Fry in hot lard a chopped onion and a cupful of rice washed in cold water. Let the onion and rice fry well, add the shrimps, stirring constantly. When browned, add enough water to cover the whole. Season with salt and pepper, a bay leaf, thyme and chopped parsley. Let boil slowly, and add water until the rice is well cooked. When done, let it dry and serve hot.

Boil the desired quantity of shrimp and set aside. For sauce fry in three tablespoonfuls bacon drippings a large onion, chopped fine; when browned, add three tablespoonfuls flour and blend; add slowly about a quart of water, stirring constantly; when smooth add the shrimp; season with a bay leaf, thyme, a tablespoonful chopped parsley and a clove of garlic, minced. Let cook slowly until ready to serve. Boil rice until dry and creamy and serve with the above.

One pint of shrimp; one tablespoonful flour; one tablespoonful butter; one tablespoonful catsup; one tablespoonful cream; one cup hot soup stock; two yolks eggs; salt, cayenne pepper and grated onion. Heat butter, add flour, then other ingredients. Cook until smooth, then add shrimp. Fill the ramikins with mixture and cover with cracker crumbs and butter. Bake six minutes.

Make a rich cream sauce; add one can of shrimp and one can of green peas; allow to cook until all is well heated, serve on toast.

One can Japanese crab meat; four tablespoonfuls shortening; two green peppers; one large onion; three tomatoes; one cupful milk; two tablespoonfuls flour; one teaspoonful Kitchen Bouquet, one teaspoonful salt, one-fourth teaspoonful pepper. Make a white sauce by melting half the shortening, add flour and when well mixed slowly add milk; stir until creamy, add salt and pepper. In another saucepan melt the other half of shortening, when hot, fry onion and pepper, minced, for ten minutes. Then add tomatoes, cut up, and when tender add Kitchen Bouquet and crab meat and stir slowly into the white sauce. When well mixed, pour over buttered toast and serve.

One good sized lobster; two ounces butter; one small onion; one can mushrooms; one pint boiling water; one teaspoonful Kitchen Bouquet; one teaspoonful salt; one saltspoonful pepper. Put the butter and chopped onion in saucepan, cook until onion is brown, then add two tablespoonfuls flour and the water. When boiling add salt and pepper. Strain and add mushrooms and Kitchen Bouquet. Simmer for ten minutes then stand over hot water. Cut lobster in good sized pieces, put into sauce, cover the pan closely, let stand ten minutes longer over hot water and serve.

---