Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

that the liquor may not escape. Have a bed of finely-cracked ice in each plate, fix five oysters in each bed, with a piece of lemon in the middle. Pass grated horseradish in vinegar with them, and small crackers, or buttered bars of graham bread. Raw clams Are served in the same way. Caviar crisps Remove the crusts from slices of white bread and cut into strips an inch wide and three inches long. Toast to a light brown and set aside to cool. Open a small can of caviar and rub into the contents a tablespoonful of salad oil and a teaspoonful of lemon juice. If the paste is not soft enough add more oil. Spread the crisp toast with this paste, garnish with sprigs of parsley, and serve cold. Clam wafers Chop a dozen soft clams very, very fine, and season with pepper and a few drops of lemon juice. Add to them the beaten yolk of one egg and enough finely-rolled cracker crumbs to make a soft paste. Spread seafoam wafers thickly with this paste, lay them in a baking pan and set in the oven for five or ten minutes, or until the wafers and paste are very hot and the batter is quite stiff. Serve at once. [Illustration: GRAPE-FRUIT PREPARED FOR LUNCHEON CAVIAR TOAST GARNISHED WITH CELERY AND LEMON OYSTER COCKTAILS] Anchovy toast Cut the crust from a loaf of graham bread and slice, then cut each slice in half and toast on both sides. Spread lightly with butter. Open a jar of anchovies and lay one of the tiny fish on each strip of graham toast, squeeze a few drops of lemon juice upon it, sprinkle with paprika and set in the oven until very hot. Anchovy bars Butter narrow saltine wafers, spread them with anchovy paste, and set them in the oven long enough to become very hot. Serve two on each plate. Deviled crackers Butter seafoam wafers, sprinkle lightly with paprika, then drop upon them a very little grated Parmesan cheese, and set in the oven until they brown delicately about the