NS nae — — Fish 31 SHELL FISH Oysters on the Half Shell—Serve oysters on deep halves of the shells, allowing six to dach person. Arrange on plates of crushed ice, with one- fourth of a lemon in the centre of each plate. Oyster Cocktail—6 small raw oysters, } grape fruit, lemon juice, salt. Cut grape fruit in halves crosswise, remove tough portions, and add oysters seasoned with lemon juice, and salt; chill. Lobster Cocktail—Allow 3 cup lobster meat, cut in pieces, for each cocktail, and season with 1 tablespoon tomato catsup, 1 tablespoon lemon juice, 6 drops Tabasco Sauce, 14 teaspoon finely chopped parsley, and salt to taste. Chill thoroughly, and serve in cocktail glasses. Sautéed Oysters—Clean 1 pint oysters, sprinkle on both sides with salt and Blue Ribbon pepper. Take up by the tough muscle with fork and dip in seasoned cracker crumbs or cornmeal. Put 2 tablespoons butter in _ frying pan, add oysters, brown on one side, then turn and brown on the other. Pigs in Blankets—Choose large oysters, season with Blue Ribbon pepper and salt. Wrap each one in a slice of bacon cut very thin, and fasten with a wooden toothpick. Cook in a hot frying pan just long enough to crisp the bacon. Have small pieces of toast ready, put each ‘“‘pig’’ on one, without removing the skewer. Serve at once. Oyster Stew—1 quart oysters, 1 quart milk, 3 tablespoons butter, 4 cup cracker crumbs, 1 teaspoon salt, 14 teaspoon Blue Ribbon pepper. Remove any shells. Heat milk and butter, add oysters and liquor. Cook until the edges “ruffle.” Add salt, pepper, and cracker crumbs. Oyster Fritters—Make a batter of 14 cups flour, 2 teaspoons Blue Ribbon baking powder, ij teaspoon salt, 1 egg, beaten, 24 cup milk or © oyster liquor. _ Mix and sift dry ingredients. Beat egg and milk together, and combine mixtures. Beat until smooth. Chop 1 pint oysters, season with 1 table- spoon lemon juice. Add to batter. Fry. Oysters may be left whole if desired. FISH AND MEAT SAUCES AND GRAVY White Sauces— 1. Thin Sauce— 1 tablespoon flour, 1 tablespoon butter, 1 cup milk, 4 teaspoon salt. 2. Medium Sauce— 2 tablespoons flour, 2 tablespoons butter, 1 cup milk, } teaspoon salt. | 3. Thick Sauce—3 tablespoons flour, 3 tablespoons butter, 1 cup milk, 4 teaspoon salt.