One quart of oysters, one tablespoon of butter, one of cracker crumbs, salt and pepper to taste. Heat the oyster liquor to the boiling point and skim; then add to it the oysters, butter, and cracker crumbs; when they boil up, pour over five small slices of buttered toast, serve hot and garnish with thin slices of lemon.

A pretty dish is to take a can of salmon, drain off the liquor, lay the fish on a platter and with a silver fork pick it into bits. Make a dressing as follows: The yolks of two hard-boiled eggs, two mealy potatoes, two tablespoons of butter, one teaspoon each of mustard and salt; rub them together smoothly with a case-knife, then mix in vinegar to make it of the consistency of thick cream ; lay this in spoonfuls here and there on the salmon, and a ring of the white of the egg on the side of it, if you like. Garnish the platter with nasturtium leaves and blossoms, or parsley will do, or lettuce with it is very nice. This dressing I use in making deviled ham for sandwiches, and for nearly all kinds of salad. It was sent to me by Mr. Dowd, of New York, more than twenty-five years ago.

Another nice dish for tea is to boil a cup of rice, very light and dry, then poach eggs, that is, break them carefully into a sauce-pan of water just at the boiling point, let them cook slowly till you can lift them easily from the water, and lay them on the rice, which you have spread upon a platter, put a bit of butter, salt and pepper on each egg.

For a quart can, drain the oysters as dry as possible, put a piece of butter the size of an egg into your spider and let it get quite brown; put in your oysters. As soon as they commence to cook add as much more butter, which has been previously well mixed with a teaspoonful of flour. Let it cook a moment and add one egg beaten with a teaspoonful of cream. Let this cook a moment and pour over buttered toast.

Take three pounds of raw beef chopped fine, one tablespoon of salt, one teaspoon of pepper, one tablespoon of thyme or sage, eight rolled crackers, two eggs, butter the size of an egg, and milk to moisten, pack it in a pan, cover with water and bake two hours.

Take either a round or a long loaf of bread and dig out the
inside leaving only the crust. Dry three cupfuls of the crumbs
in the oven, then fry in a little butter until a golden crisp.

4 oz. cream cheese, softened
1/4 c. sour cream
1/2 T. grated onion
pinch white pepper
4 T. minced smoked salmon
2 T. ripe black olives, coarsely chopped

Place softened cream cheese in a bowl. Blend in the sour cream, grated onion and pepper; beat until smooth. Add the smoked salmon and chopped olives. Serve after well chilled. Sprinkle with parsley flakes.

3 envelopes unflavored gelatin
liquid from salmon
1/4 c. hot water
2 c. celery, chopped
1 small to medium onion, chopped
dill, fresh or dried, to taste
1 c. mayonnaise
1 c. yogurt or 1 more of mayonnaise
1/4 t. Tabasco
1 T. lemon juice (or more) to taste
2 cans salmon (or 2 lbs. fresh)

Soak gelatin in salmon juice and hot water. Chop all solids in food processor. Blend liquids and solids. Add salmon last. Grease a bundt pan with oil or spray. Fill with mixture until it sets. When ready to serve, place on bed of lettuce and surround with lemon slices, black olives and tomatoes. (Cherry tomatoes are pretty, also cucumber slices topped with a bit of dry dill.)

Tuna can be substituted for salmon. Use tuna packed in water, not oil.

1 7-oz. can tuna
1 can cream of mushroom soup
1 4-oz. jar sliced mushrooms
1 16-oz. can bean sprouts
1/2 c. sliced almonds
1 can water chestnuts
1 onion, diced
1/2 c. celery, sliced
1 3-oz. can chow mein noodles

Combine all ingredients except 1/2 cup noodles. Turn into a greased 1 1/2 quart casserole. Top with noodles. Bake at 350° for 40-50 minutes.

Yield: 4 servings

Wash the fish clean, cutting off the head, fins and tail. Soak it in cold water over night, if the fish is small; if a large one, twenty-four hours will be necessary. (Soaking it in hot milk a short time before cooking removes the strong taste). Wipe the fish dry, lay it on a gridiron, the skin side down,
and let it broil; or put it on a tin plate and bake fifteen minutes in a quick oven. After removing it to the platter, spread butter upon it. It is a good plan to keep a tin especially for fish, as it is so difficult to remove the odor from a vessel in which fish has been cooked.

Pick the fish fine and freshen ; boil potatoes and mash them. While the potatoes are hot mix the fish with them, using one-third fish and two-thirds potatoes. Put in plenty of butter; make into balls and fry in hot butter or lard.