TO PREPARE THE CORN FLOUR

  One cup of corn flour,
  Two teaspoons of salt,
  One and one-half teaspoons of paprika.

Sift three times.  To prepare the egg dip: 

  One egg,
  Six tablespoons of oyster liquid,
  One tablespoon of Worcestershire sauce,
  One teaspoon of salt,
  One teaspoon of paprika,
  One tablespoon of prated onion.

Beat well to mix and then use.  To prepare the bread crumbs, put dried bread through the food chopper, then sift and store until needed.

OYSTERS AU GRATIN, ITALIENNE

Mince two green peppers fine and place in a bowl, and add sufficient celery minced fine to measure one cupful, and

  One onion, grated,
  Two cups of thick cream sauce,
  Two teaspoons of salt,
  One teaspoon of paprika,
  Twenty-five prepared oysters,
  Two cups of cooked macaroni.

Mix and then pour into an au gratin dish.  Cover with fine bread crumbs and then with three tablespoons of grated cheese.  Bake for forty minutes in a moderate oven.

OYSTER LOAF

Cut a slice from the top of French rolls and scoop out the crumbs.  Brush the inside of the loaf with melted butter and place in the oven and brown.  Now place

  One cup of thick cream sauce in a saucepan and add
  One-half cup of finely diced celery parboiled,
  Two hard-boiled eggs, chopped fine,
  Two tablespoons of finely minced celery,
  One tablespoon of grated onion,
  Twenty-five oysters.

Wash and look carefully over the oysters for bits of shell.  Drain and pat dry and then cut in half and add

  Two tablespoons of lemon juice,
  One and one-half teaspoons of salt,
  Three-quarters teaspoon of white pepper.

Mix and then heat to the boiling point, and fill into four rolls and serve, garnished with parsley.

SPICED OYSTERS

Look over twenty-five oysters and then place them in their own liquid over the fire and bring to a boil.  Let scald for two minutes and then drain.  Wash in cold water.  Strain the oyster liquid back into the saucepan after measuring.  To three-quarters cup of oyster liquid add

  One-half cup of vinegar,
  One onion, grated,
  One green pepper, chopped fine,
  One bay leaf,
  One teaspoon of salt,
  One and one-half teaspoons of paprika,
  Three cloves,
  Two allspice,
  One tablespoon of Worcestershire sauce.

Bring to a boil and let cook for ten minutes.  Pour over the oysters into all glass jars and then seal and set in a cool place.

OYSTERS EN BROCHETTE