Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

them well, and season with salt and pepper, and a drop of lemon juice if desired. Cut fat bacon into very thin, even slices, and wrap each oyster in a slice of bacon, fastening securely with a wooden skewer--a toothpick will do. Two cloves can be inserted at one end of the roll to simulate _ears_. Have the frying pan very hot, and cook the little pigs until the bacon crisps. Serve immediately upon small pieces of toast. ESCALLOPED OYSTERS. From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager. Spread cracker crumbs on bottom of baking dish; then place bits of butter and a layer of oysters, which must be sprinkled with salt and pepper. Make alternate layers of oysters, cracker crumbs, salt, pepper, and butter until dish is full. Have crumbs on top. Now make a small incision in center and pour in one well beaten egg, with a small quantity of oyster liquor. Put in hot oven and brown nicely. CREAMED SHRIMPS. From MRS. M. D. FOLEY, of Nevada, Lady Manager. Cover one can of shrimps with cold milk and allow to come to a boil; then drain. Rub one tablespoonful flour with same quantity of butter and add slowly one cup rich milk or cream at the boiling point. Season with salt, pepper, and nutmeg, and enough tomato juice to color a shrimp pink. Stir in the shrimps and when hot pour over small squares of toast arranged on a warm platter. Garnish with sliced lemons. SAUCES SAUCE MOUSSELINE. From MRS. WILSON PATTERSON, of Maryland, Alternate Lady Manager. _I am always interested, and do my best to help anything done to help other women. I send you a recipe which I hope may be of service to you. It is a delicious sauce for asparagus and is given me by the chef of Prince Jerome Bonaparte. Wishing you every success in your most worthy undertaking, I am, Sincerely yours, _ Put in a sauce pan a piece of butter, melt it, add it pinch of flour; work it together thoroughly, wet it with a little warm