Angels on Horseback.
Select large plump oysters and a corresponding number of very thin slices of boneless bacon. Pick over, wash and dry the oysters, and season them with black pepper. Wrap each in a slice, of bacon and pin with a wooden toothpick; the round orange wood variety is best for this purpose. Place a frying pan over the fire, and when hot drop in sufficient prepared oysters to cover the bottom of the pan. Turn them quickly several times until the bacon is lightly browned, then serve at once on a hot platter.—Mrs. R. Albrecht.
Oysters in Grape Fruit Shells.
Take all the pulp from halves of graps fruit and fill the shell with chipped ice. Make five depressions in the ice and lay an oyster in each with a lemon quarter in the center. Pass horseradish or cocktail dressing and thin strips of buttered brown bread; use grape fruit pulp for salad or for fruit cup.—Alicia K. Steinhoff.
Escalloped Oysters.
Examine oysters carefully and remove all pieces of shells. Then to 1 quart oysters and to 1 quart cracker crumbs add 1½ pints milk, salt and pepper, and a little melted butter. Stir all together and bake 1 hour.—Mrs. M. Brockman.
Creole Crabs.
One can crab meat, 2 tablespoons butter, 2 tablespoons chopped onion, 2 tablespoons flour, 2 cups tomato, ¼ teaspoon salt, ⅛ teaspoon pepper, few grains red pepper. Melt butter, add onion and cook slowly until yellow; add flour; when smooth, add tomatoes. Cook 10 minutes, then add seasonings and crab meat. Serve on slices of hot buttered toast and garnish with strips of pimientoes.—Alicia K. Steinhoff.
Creamed Shrimps and Peas.
One-half pint milk, piece of butter size of an egg. Heat in frying pan, salt to taste and thicken with corn starch. Remove from fire, add 1 can shrimps and ½ can peas. This is a nice dish for supper.—Mrs. O. A. Skibbe.
