When the oysters are thoroughly heated, serve on buttered toast or crackers.
=Curried Oysters, No.

2.= INGREDIENTS.
1 quart of oysters.
1/4 a cup of butter.
One small mild onion.
1 tablespoonful of curry powder.
1/4 a cup of flour.
1 cup of oyster liquor.
1 cup of white stock.
1/2 a cup of thick tomato pulp.
Salt and pepper to taste.
_Method._--Bring the oysters to the boiling-point in their own liquor, skim, drain, and set aside.

Heat the butter in the blazer, saute in it the onion cut in slices, stir in the flour and curry powder mixed with the salt and pepper, and, when frothy, add the oyster liquor, stock and tomato pulp (a pint of pulp reduced by slow cooking to half a cup).

When the sauce boils, add the oysters; and when hot serve on buttered toast or fried bread.
=Fricassee of Oysters.= INGREDIENTS.
1 quart of oysters.
4 tablespoonfuls of butter.
Yolks of 2 eggs.
1/2 a teaspoonful of chopped parsley.
1 tablespoonful of flour.
Pepper, salt, cayenne.
_Method._--Brown the butter and add to it the parsley, seasonings and flour; let heat, then add the well-drained oysters, and, when the edges begin to curl, add the well-beaten yolks.

Serve on warmed plates, with fried bread and parsley.
=Creamed Dishes.= (_Oysters, shrimps, lobsters, sweetbreads, chicken, veal, fish, mushrooms, asparagus tips, peas, etc._) INGREDIENTS.
2 tablespoonfuls of butter.
4 tablespoonfuls of flour.
2 saltspoonfuls of salt.
2 cups of cream, or 2 cups of milk and 4 tablespoonfuls of butter.
1 saltspoonful of pepper.
1 pint of fish, meat, etc.
2 tablespoonfuls of mushrooms, chopped or diced.
1 teaspoonful of chopped parsley.
1 teaspoonful of onion juice.
1 tablespoonful of lemon juice.
_Method._--Prepare the sauce in the usual manner.