Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

retains their sweet juices and they need no other condiments. PANNÉE OYSTERS. From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager. Drain two dozen or more oysters in a colander. Pour over them draining from them, one quart of ice water. Put an iron skillet or frying pan on the fire; let it get almost red hot. Then put in the oysters, shaking and stirring them until they boil; add a little salt and pepper, one large tablespoonful butter. The dish must be hot and the oysters must be served _very_ hot; must not stand a minute. Soda crackers put in the stove to get hot and brown, and the oysters poured over them, are very nice. CREAMED OYSTERS. From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager. Parboil one pint of oysters in their own liquor until they are plump. Drain thoroughly and have your cracker crumbs and white sauce ready. Put a layer of oysters on a platter, then the white sauce over them, and a layer of the crumbs on top. Bake about twenty minutes or until they are brown. For this quantity of oysters use a cup of cracker or bread crumbs and about one-third of a cup of butter, melted and stirred into the crumbs. To make the white sauce, take two tablespoonfuls of butter, one pint of milk, two heaping tablespoonfuls of flour, one-half teaspoonful of salt and one-half saltspoonful of pepper. Heat the milk. Put the butter in a granite saucepan and when it bubbles stir in the dry flour very quickly until well mixed. Pour on one-third of the milk, let it boil up and thicken, then add slowly the rest of the milk. It should be free from lumps before you put in the last of the milk. Let it boil a little, then add the pepper and salt; also a tablespoonful of lemon juice and a little celery salt. "LITTLE PIGS IN BLANKETS." From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager. This amusing and appetizing dish is easily made. Take large fine oysters and drain