1903 The Bachelor Book

43

Creamed Oysters.—Put the liquor from one quart of oysters in the blazer. When it boils skim off the frcth. Put in the oysters with one tablespoon of butter, and cook until the edges curl. Add two cups of white sauce, salt and pepper to taste. Serve in patty shells, or with toast. Select small oysters. If large ones are used they should be cutin pieces with a silver knife. Eat to please thyself, but dress to please others. Creamed Potatoes.—Two cups ofpotatoes and two cups of white sauce. Cut boiled potatoes in dice and add them to white sauce or parsley sauce. "He eats, and hath indigestioh."— Kiflitig. [Not if he supplements his feast with Seigel's Syrup. -iiV.J Creamed Scallops.—Twocups of scallops and two cups of cream sauce. Cook them five minutes in their own liquor, then make the cream sauce and add it to them. Cream Toast.—Dip slices of toasted bread in hot white sauce. Put some of the sauce over each slice. Sweet jelly or jam may be served with cream toast. "May good digestion wait on appetite, And health on both."—Shakespeare. ,Creamed Tripe —Boil the prepared tripe (honey-comb tripe) and cut it in long,narrow strips. Cook a teaspoon of minced onion in two tablespoons of butter. Roll the strips of tripe in flour and cook it in the hot butter Men and melons are hard to know.