cool. Then roll twice in beaten egg and bread crumbs. Fry to a light
brown in butter and serve very hot.

* * * * *

Toasted Angels

Sprinkle cayenne and a few drops of lime juice over as many large
oysters as are required, then wrap each oyster in a thin strip of
bacon or fat salt pork. Fasten with a wooden tooth-pick and broil
until the bacon is crisp. Serve very hot on squares of buttered toast.

* * * * *

Oyster Patés

Rub together one ounce of butter and one teaspoonful of flour. Melt
this in a saucepan and add salt, mace and cayenne. Stir gently a few
minutes, until smooth. Then add slowly four tablespoonfuls of cream.
Strain two dozen oysters and add the liquor very slowly, stirring all
the time. When it boils up, put in the oysters, cook three minutes and
fill the paté shells. Serve very hot.

* * * * *

Scalloped Clams

Wash clean one hundred clams. Use soft part whole and the tough part
chopped fine. Put a layer on the bottom of a buttered baking dish.
Season with salt, pepper, cayenne and a little mace and sprinkle over