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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.