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Show jj OME people are always grumb-s' grumb-s' ling because roses have thorns. Lei us be thankful that thorns have roses. We need never bear more than one kind of trouble at a time. Some people bear three kinds all they have had, all they have now, and all they expect lo have. Well, he was a brave man who first did eat an oyster. THE OYSTER SEASON. Spindled Oysters. Drain a quart of oysters from their liquor and handle each one, to be sure there are no bits of shell to cause discomfort; tben dry between the folds of a towel. Cut pieces of bacon half the size of the oysters and arrange the oysters and bacon in alternate layers on wooden skewers, being careful to pierce the hart' muscle of the oyster. Place In a hot pan and bake until the baco-i is done. Serve a skewer on a slice of toast to each person. The oyster liquor may be heated and poured over the toast Just before serving. Supreme Oysters. Melt two table-spoonfuls table-spoonfuls of butter and fry until a yellow color, two tablespoons of minced onion; add four tablespoonfuls. of flour and when well blended a half cup each of cream, chicken stock and oyster liquor. Season with salt, cayenne cay-enne and nutmeg. Cook five minutes, then add half a cup of finely cut chicken, chick-en, the yolks of three eggs well beaten; beat-en; when thick, cool. Parboil a pint of oysters dry and cover each with the chicken mixture, dip In egg and crumbs and fry in hot fat. Serve on a hot dih. garnish with lemon and parsley. Oyster iSoup Amsterdam Style. Clean, pick over and chop one quart of oysters, parboil, drair and add to the liquor enough water to make a quart Brown three tablespoonfuls of butter and add three and a half tablespoonfuls ta-blespoonfuls of flour. Pour on gradually, gradu-ally, stirring constantly the oyster liquor. Let simmer a half hour. Season Sea-son with salt, paprika, celery salt, and Just before serving add a cup of cream. Oysters are valuable in the diet, as they add to the flavors and variety and are easily digested. I j F YOU would know the flavrr -- of a pie. The juicy smell, the sptce and taste. You must be patient till the fiery core ! cool. Then bite a little deeper than the crust. Unless some sweetness at the bottom lie. Who cares for all the crinkling of the pie. PIES GALORE. The time draws near when the mince meat for the time-honored day l Thanksgiving must be prepared. In each family the cherished recipe is carefully read and materials gathered, and, strange to say, there is no mines meat which tastes quite like that "that mother used to make." Here are a few which are handed down, and those who have no cherished one, may perhaps per-haps find one which sounds good: Mix all the following ingredients together to-gether and cook slowly two hours: Three pounds of lean beef cooked and finely chopped; two pounds of suet chopped, three quarts of good, tart apples ap-ples finely chopped; three pounds of raisins, seeded; two pounds of cur-rants, cur-rants, three pounds of citron cut In pieces, half a cup each of candled lemon lem-on and orange peel chopped, a half cup of lemon juice, the same of orange or-ange Juice, two tablespoonfuls of salt, four cups of brown sugar, one cup of coffee (liquid), two cups of sweet cider, a teaspoonful each of cloves and j allspice, two teaspoonfuls of cinnamon and a cup of Jelly and three cups of the liquor In which the meat wa cooked. Mince Pie Meat. Cook together four pounds of lean beef and two pounds of suet cooked; chop and take twice the amount of chopped bald win apples-Add apples-Add three chopped quinces, three pounds of brown sugar, two cups of molasses, two quarts of cider, four pounds of raisins, three pounds of currants, cur-rants, half a pound of citron fiDely cut, a quart of stock in which the meat was cooked, a tablespoonful each of cinnamon, mace and cloves, two grated nutmegs and salt to taste. Cook all together two hours, except the cider, which Is added at the last-Mpck last-Mpck Mince Pie. Roll four mil trackers, add one and a half cups ' lugar, a cup of molasses, a third of eup of lemon Juice, one cup of raisins, half a cup of butter and two w'1' beaten eggs; salt to taste. Bake two crusts. This makes two pies. |
