1 pint oysters
1 c. cracker crumbs
4 tsp. oyster liquid
1/2 c. butter (melted)
2 tsp. milk or cream
Salt and pepper
1/2 c. dry bread crumbs

Mix bread and cracker crumbs and stir in melted butter. Put thin layer of crumbs in bottom of shallow buttered baking dish. Cover with layer of oysters, sprinkle with salt and pepper. Add half of oyster liquid and milk or cream. Repeat and cover top with remaining crumbs. Bake 30 minutes in a hot (450 degrees) oven. Never allow more than 2 layers of oysters. If desired, sprinkle each layer of oysters with mace or grated nutmeg.

(Serves 4)

1/4 c. butter
1/2 tsp. salt
1/4 c. flour
2 c. mixed seafood
1 c. milk
2 T. dry sherry
1/2 c. grated Cheddar cheese
1 T. ketchup
Dash pepper

Make a cream sauce from the butter, flour and milk. Add the cheese, salt, pepper and sherry. Add ketchup and seafood. Serve over hot rice. Great for serving a large crowd as it keeps well in a chafing dish.

6 T. butter (melted)
2 1/2 c. stock (bouillon)
1 large onion (finely chopped)
1/2 tsp. thyme
1 1/2 c. rice (uncooked)
2 tsp. lemon juice (optional)
1/2 tsp. salt
2 lb. uncooked shrimp (shelled and deveined)
1/2 tsp. pepper
1/2 c. dry white wine

Add onion, rice, salt and pepper to butter in 300 degree skillet. Stir until rice is golden. Add wine. Cook about 4 minutes. Add hot stock, thyme, lemon juice and shrimp. Cook until rice is tender, about 20 to 25 minutes, covered.
Serves 6.

1 lb. fresh shrimp
3 T. oil
1 T. sherry
1/2 tsp. sugar
2 tsp. salt
2 slices ginger root
2 tsp. corn starch
Pinch MSG
2 medium cucumbers

1. Clean and shell shrimp, split lengthwise, rinse in cold water. Mix shrimp with sherry, 1 tsp. of the salt and corn starch.
2. Peel cucumber and quarter lengthwise. Cut into 1 inch dice.
3. Heat 1 T. of the oil in skillet on high flame; add remaining salt and sugar.
4. Add cucumbers and stir-fry until slightly transparent. Do not overcook. Remove and reserve.
5. Stir-fry shrimp in remaining oil with ginger root. When shrimp turns pink, return cucumber to the pan; mix well, add MSG and serve.

One qt. drained oysters, 1 large tablespoon butter, 2 even teaspoons corn starch, salt, dash of red pepper, celery salt or a little chopped celery.
Mix butter, cornstarch and seasoning in the chafing dish; when hot add oysters one by one. Stew until the oysters are well filled out with the edges curling. Serve with toast.

Three and 1/2 lbs. veal
1 tablespoonful ground pepper
1 tablespoonful salt
3 tablespoonfuls cream
Pinch of ground cloves
1 grated nutmeg
4 crackers rolled
Piece of butter size of an egg

Chop the veal very fine, roll the crackers very fine. Mix with three eggs, make into loaf, let it stand 2 hours and bake.

One pound can of salmon
2 eggs, beaten
4 tablespoonfuls of melted butter
1 tablespoonful of parsley
pinch of red pepper and salt
1 cup of bread crumbs

Mix and steam 1 hour. Sauce for Loaf: 1 cup of milk, 1 tablespoonful of corn starch, 1 tablespoonful of butter, 1 egg, beaten light. Scald milk, add other ingredients. Cook until thick and add liquor from salmon.

2 cups canned red salmon (flat)
1 cup vinegar
1 teaspoon whole cloves
1/2 teaspoon allspice
8 peppercorns
1/4 teaspoon salt

Rinse salmon thoroughly with hot water. Remove skin and bones. Combine other ingredients and bring to the boiling point and pour over fish and cover. When cool, place in refrigerator for several hours. Drain and serve very cold. Care should be taken to leave the pieces as large as possible.

One pt. cream, 1 qt. of oysters, 2 tablespoonfuls of flour. Heat cream, add the flour wet with a trifle of cold milk, season with piece of butter size of a walnut, and pepper and salt to taste. Parboil the oysters in their liquor, with water enough to cover them, drain and stir into the cream sauce. Have patty shells hot, fill and serve immediately.

One pt. small oysters, 1/2 pt. of cream, a large teaspoonful of flour, salt and pepper. Let the cream come to a boil. Mix the flour with a little cold milk and stir into the boiling cream. Season with salt and pepper. While the cream is cooking let the oysters come to a boil in their own liquor. Skim carefully and drain off all the liquor. Add the oysters to the cream and boil up once. Fill the patty shells and serve. The quantities given are enough for 15 shells.