OYSTER STEW.--If an extremely nutritious way of preparing oysters is desired, oyster stew should be selected. This is perhaps the simplest way in which to cook oysters, and yet care must be exercised in making this dish, for the oysters should not be cooked too long and the milk, which must be brought to the boiling point, should not be allowed to burn. Oyster stew makes an excellent dish for lunch. It should not be served as the first course of a heavy meal because of the large amount of nutriment it contains.

OYSTER STEW (Sufficient to Serve Six)

1 qt. oysters 1 qt. milk 2 Tb. butter 1 tsp. salt 1/8 tsp. pepper

Pour 1 cupful of water over the oysters, look them over carefully, and remove any pieces of shell that may cling to the oysters, making sure that any particles of sand are washed off. Heat this liquid to the boiling point and then strain it through a cloth. Put the milk on the fire to heat, and when hot, add the butter, salt, and pepper, and strained liquid. After the whole mixture has come to the boiling point, pour in the oysters and cook until they look plump and the edges begin to curl. Remove from the heat and serve with crisp crackers.

CREAMED OYSTERS.--Another nutritious way in which to prepare oysters and at the same time produce a dish that is pleasing to most persons is to cream them. After being creamed, oysters may be served over toast or in timbale cases.

CREAMED OYSTERS (Sufficient to Serve Six) 2 Tb. butter 24 oysters 1-1/2 c. medium white sauce Salt and pepper 6 slices toast or 6 timbale cases

Melt the butter in a frying pan, add the oysters, and heat them in the butter until the edges begin to curl slightly. Pour the hot oysters into the hot white sauce, season to taste with salt and pepper, and serve over toast or in timbale cases.

SCALLOPED OYSTERS.--No food makes a more palatable scalloped dish than oysters. Oysters so prepared are liked by nearly every one, and the ingredients with which they are combined help to give such a dish balance so far as the food substances are concerned. Care should be taken, however, in the baking of scalloped oysters, for they are likely to become tough if they are cooked too long.

SCALLOPED OYSTERS (Sufficient to Serve Six)

1 c. bread crumbs 2 Tb. butter 1 c. cracker crumbs 1 pt. oysters Salt and pepper 1 c. milk

Butter the bread crumbs with the butter, and then mix them with the cracker crumbs. Sprinkle the bottom of a greased baking dish with one-fourth of the crumbs, and over this put a layer of oysters that have been previously cleaned. Sprinkle with salt and pepper and add one-fourth more of the crumbs. Add another layer of oysters, sprinkle with salt and pepper, and place the remainder of the crumbs on top. Strain the liquid from the oysters through a piece of cloth, mix this with the milk, and pour over the dish thus prepared. Place in a hot oven, and bake until the mixture is thoroughly heated and the top is brown.