hard-boiled eggs, a tablespoonful of olive-oil, and half a teaspoonful of dry mustard. Add half a cupful of the boiling liquor and mix thoroughly. Add the oysters to the boiling liquor, cook until the edges curl, then add the liquor containing the paste, let boil up once, and pour over slices of toast. Season with salt and pepper.
STEW OF OYSTERS AND CELERY
Dissolve a teaspoonful of beef extract in two cupfuls of boiling water. Add two cupfuls of milk, a heaping teaspoonful of butter, and season with salt, white pepper, and mace. Add a cupful of finely cut celery, and simmer until the celery is transparent. Add a cupful of oysters, parboiled in their own liquor, and half a cupful of cracker crumbs. Bring to a boil and serve at once.
PIGS IN BLANKETS
Use large oysters. Drain on a cloth and wipe dry. Pin a thin slice of bacon around each one, using a wooden toothpick to fasten it. Sauté in a frying-pan until the bacon is crisp.
DEVILLED FRIED OYSTERS
Mix three tablespoonfuls of olive-oil with one of vinegar. Season highly with salt, pepper,
