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A
BACHELOR'S
CUPBOARD
Snacks
of
Sea
Food
the
oysters
are
very
plump.
Sprinkle
with
salt
and
pepper
and
serve
on
whatever
biscuit
you
fancy.
And
don't
forget
to
add
two
tablespoonfuls
of
melted
butter
when
seasoning
them.
THORN-
The
Thorndike
Hotel
in
Boston
has
an
DIKE
oyster
recipe
invented
by
its
chef
which
is
OYSTERS
really
a
delicacy.
Two
tablespoonfuls
of
butter
are
melted
in
the
chafer,
and
a
pint
of
oysters,
drained
of
the
liquor,
is
added
to
cook
until
plump
to
bursting
point.
Then
over
them
is
poured
a
quar-
ter-cup
of
thin
cream
and
two
egg
yolks
are
stirred
in
to
thicken
it.
With
salt,
black
and
cayenne
pepper,
and
a
slight
grating
of
nutmeg,
the
trick
is
done,
and
zephyrettes
on
hot
plates
are
brought
on
for
the
serving.
CLAMS
Who
pleads
guilty
to
Clams
a
la
Rial
to?
A
LA
William
Faversham
or
Francis
Wilson?
^^^^^^^
Upon
my
word,
I
can't
remember,
but
don't
let
either
say
he
hasn't
received
proper
credit,
and
here
goes:
Chop
fine
three
dozen
little
neck
clams.
Put
a
tablespoonful
of
butter
in
the
chafing-dish,
add
the
clams
with
their
juice
and
season
them
with
a
teaspoon
of
minced
chives,
tw^o
teaspoons
of
chopped
parsley,
and
a
little
pepper.
After
boiling
about
five
minutes
add
one
tablespoon
of
walnut
catsup
and
then
stir
in
soft
bread
crumbs
to
absorb
the
liquor,
add
another
table-
spoon
of
butter,
and
serve
very
hot.
This
is
w^ar-
ranted
to
make
any
leading
lady
sweet
tempered,
even
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