creamed oysters, or into large scallop-shells, and bake them only
ten or fifteen minutes. In serving, put a small sprig of parsley
into each.


Pigs in Blankets

These were great fun to make, and Margaret often begged to get
them ready for company.

15 large oysters.
15 very thin slices of bacon.

Sprinkle each oyster with a very little salt and pepper. Trim the
rind from the bacon and wrap each oyster in one slice, pinning this
``blanket'' tightly on the back with a tiny Japanese wooden toothpick.
Have ready a hot frying-pan, and lay in five oysters, and cook till
the bacon is brown and the edges of the oysters curl, turning each
over once. Put these on a hot plate in the oven with the door open,
and cook five more, and so on. Put them on a long, narrow platter,
with slices of lemon and sprigs of parsley around. Or you can put
each one on a strip of toast which you have dipped in the gravy in
the pan; this is the better way. This dish must be eaten very hot,
or it will not be good.


Creamed Fish

2 cups of cold fish.
1 cup of white sauce.