20

Qysters on the Half Shell

Open oysters as previously out-
lined. For each serving allow 5
or 6 oysters on the half shell.
Serve the oysters imbedded in
finely crushed ice, in shallow
dishes. Garnish with lemon
wedges. If desired, sink a small
glass of a highly seasoned cock-
tail sauce in the centre of each

dish.

Oyster NOW go eas es

14, cup butter
1 pint oysters with lquid
1 quart (5 cups) milk, scalded

Oyster Stew

Cocktail Sauce

1 large onion, grated

1, cup sugar

14, teaspoon salt

14, teaspoon dry mustard

1 teaspoon Worcestershire
sauce

14 cup vinegar

14 cup salad oil

14, cup catsup

Measure ingredients into bottle

with tightly fitted cover. Shake

well and chill.

Makes about 184 cups of sauce.

114 teaspoons salt
1K teaspoon pepper
14 teaspoon nutmeg (optional)

Melt butter and add oysters and
their liquid. Simmer until
oysters plump up and their edges
show signs of ruffling. This will
take only about 3 minutes. Scald
the milk and add oysters and
seasonings. Serve immediately.

Makes 6 servings.