peeled and cut into tiny pieces and parboiled.

Toss with fork to mix; heat to boiling point and serve with toast.

TRIPE AND OYSTERS

Cut one-half pound of cooked tripe into small dice and place in a saucepan and cover with boiling water.  Cook for ten minutes and then drain and add

  One and one-half cups of thin cream sauce,
  One small onion, grated,
  Two tablespoons of finely minced parsley,
  Twenty-five stewing oysters.

Bring to a boil and cook for eight minutes, then season with

  Two teaspoons of salt,
  One teaspoon of paprika.

GRILLED OYSTER ON HALF SHELL

Allow four large oysters for each service.  Have the oysters opened on the deep shell and remove the oysters, wash free from bits of shell and then roll in grated cheese.  Replace on shell and then spread each oyster with one-half teaspoon of minced bacon.  Sprinkle with fine bread crumbs and then bake eight minutes in a hot oven or broiler.

OYSTERS ON THE HALF SHELL

Have the oysters opened on the deep shell and remove the oyster.  Look over carefully for bits of shell, and then prepare a mixture of

  One tablespoon of horse radish, grated,
  Three tablespoons of catsup,
  One-half teaspoon of salt,
  One teaspoon of paprika.

Mix and dip oyster into the sauce, then roll in finely grated cheese.  Serve ice cold.

OYSTER COCKTAIL

Sauce for the cocktail can be made from

  One-half cup of finely chopped onions.

Place in a saucepan and cook until the onions are soft and then rub through a fine sieve and add

  One tablespoon of horseradish,
  One tablespoon of Worcestershire sauce,
  One teaspoon of salt,
  One teaspoon of paprika.

Beat to thoroughly mix and add five small oysters for each service.

OYSTER PIE

Make a pastry of

  One cup of flour,
  One-half teaspoon of salt,
  One teaspoon of baking powder.

Sift and then rub in four tablespoons of shortening, and then mix to a dough with five tablespoons of water.  Roll out one-half of the pastry one-quarter inch thick and then line a deep pie tin with the pastry.  Then place in layers of the oysters and season with

  Salt,
  Pepper,
  One-quarter teaspoon of grated onion,
  One teaspoon of finely minced parsley.

Now another layer of oysters and then the seasoning.  Now pour over all one cup of very thick cream sauce.  Roll out the balance of the pastry and cut in one-inch-wide strips.  Place lattice fashion over the tops of the pie and wash with water and bake in a hot oven for forty-five minutes.