Little Pigs in Blankets.

Season large oysters with salt and pepper. Cut fat English bacon in
very thin slices, wrap an oyster in each slice, and fasten with a
little wooden skewer (toothpicks are the best things). Heat a frying-
pan and put in the "little pigs." Cook just long enough to crisp the
bacon--about two minutes. Place on slices of toast that have been cut
into small pieces, and serve immediately. Do not remove the skewers.
This is a nice relish for lunch or tea; and, garnished with parsley,
is a pretty one. The pan must be very hot before the "pigs" are put
in, and then great care must be taken that they do not burn.


Fricasseed Oysters.

One hundred oysters (about two quarts), four large tablespoonfuls of
butter, one teaspoonful of chopped parsley, one table-spoonful of
flour, a speck of cayenne, salt, yolks of three eggs. Brown two table-
spoonfuls of the butter, and add to it the parsley, cayenne and salt
and the oysters, well drained. Mix together the flour and the
remainder of the butter and stir into the oysters when they begin to
curl. Then add yolks, well beaten, and take immediately from the fire.
Serve on a hot dish with a garnish of fried bread and parsley.


Creamed Oysters.

A pint of cream, one quart of oysters, a small piece of onion, a very
small piece of mace, a table-spoonful of flour, and salt and pepper to
taste. Let the cream, with the onion and mace, come to a boil. Mix