the oysters and lemon juice, and serve at once.


~OYSTER FRICASSE~--Put one pint of oysters into a double boiler or into
the top of the chafing dish. As soon as the edges curl add the slightly
beaten yolks of three eggs, a few grains of pepper and half a teaspoon
of salt. Set over hot water and as soon as the egg thickens add a
teaspoon of lemon juice. Spread on slices of toasted brown bread and
garnish with celery tips. Celery salt is a good addition to the
seasoning.


~RECHAUFFE OF FINNAN HADDIE~--Cover a finnan haddie with boiling water
and let it simmer for twenty minutes, then remove the kettle and flake,
discarding the skin and bones. For three cups of fish scald two cups of
thin cream and add to the fish. Season with paprika or a dash of
cayenne, and when thoroughly heated stir in the yolks of two eggs,
diluted with a little hot cream.


~SCALLOPED CLAMS IN SHELL~--Chop the clams very fine and season with
salt and cayenne pepper. In another dish mix some powdered crackers,
moistened first with warm milk, then with clam liquor, a beaten egg and
some melted butter, the quantity varying with the amount of clams used;
stir in the chopped clams. Wash clean as many shells as the mixture will
fill, wipe and butter them, fill heaping full with the mixture,
smoothing with a spoon. Place in rows in a baking pan and bake until
well browned. Send to the table hot.