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Creamed Oysters.—Put the liquor from one
quart of oysters in the blazer. When it boils
skim off the frcth. Put in the oysters with
one tablespoon of butter, and cook until the
edges curl. Add two cups of white sauce,
salt and pepper to taste. Serve in patty shells,
or with toast. Select small oysters. If large
ones are used they should be cutin pieces with
a silver knife.
Eat to please thyself, but dress to please others.
Creamed Potatoes.—Two cups ofpotatoes and
two cups of white sauce. Cut boiled potatoes
in dice and add them to white sauce or parsley
sauce.
"He eats, and hath indigestioh."—
Kiflitig.
[Not if he supplements his feast with Seigel's Syrup.
-iiV.J
Creamed Scallops.—Twocups of scallops and
two cups of cream sauce. Cook them five
minutes in their own liquor, then make the
cream sauce and add it to them.
Men and melons are hard to know.
Cream Toast.—Dip slices of toasted bread in
hot white sauce. Put some of the sauce over
each slice. Sweet jelly or jam may be served
with cream toast.
"May good digestion wait on appetite,
And health on both."—Shakespeare.
,Creamed Tripe —Boil the prepared tripe
(honey-comb tripe) and cut it in long,narrow
strips. Cook a teaspoon of minced onion in
two tablespoons of butter. Roll the strips
of tripe in flour and cook it in the hot butter