Cookery for Little Girls

and in that case the rolled cracker-crumbs are used instead of the bread, but the taste of the two dishes is different. CREAMED OYSTERS Cook one pint of oysters in their own liquor or in a few spoonsful of salted water until they curl at the edges. Have ready a thick cream sauce, stir in the oysters, and cook a few moments longer. Serve in baskets made by removing the inside of the light rolls, brushing with melted butter and browning in the oven. Make handles from crust, and insert after filling. [Illustration: CREAMED OYSTERS IN BASKETS] FRIED OYSTERS To fry oysters, select large, choice ones, and dry in a napkin. Taking one at a time, roll in cracker crumbs, season with salt and pepper, dip in beaten egg, and cover thoroughly again with the rolled cracker. Spread out on a bread board and allow to stand a little while for this covering to set, then cook either in a skillet with a small amount of butter, or in deep fat, until lightly browned. Lift on to a piece of wrapping paper to drain, but keep hot, and serve garnished with parsley and sliced lemon. WELSH RAREBIT This is another good dish for an evening supper. Crumble half a pound of grated cheese, and put in a chafing-dish or a double boiler. Season with half a teaspoonful of salt, half a teaspoonful of prepared mustard and a dash of red pepper. When it begins to melt, stir constantly, and as soon as it begins to look the least bit "stringy," pour in slowly a quarter of a cup of cream and one beaten egg. As this blends, add a teaspoonful of butter, cook until smooth, and serve immediately on rounds of hot toast or square soda crackers. FRITTERS, APPLE AND BANANA Fritters help out nicely, too, for company, and can be fried in a small quantity of very hot fat instead of in the deep fat if mother prefers. Sift one cup of flour, add one-quarter teaspoon salt, a tablespoon sugar, two-thirds of a cup of milk, one tablespoonful melted