Presbyterian Ladies' Aid / 2008-06-28 00:00:00

When
butter is melted, place in the oysters, one by one; fry a light brown,
then turn. Serve very hot.

PIGS IN BLANKET. FRED. LINSLEY.
Take extra select oysters and very thin slices of nice bacon. Season
the oysters with a little salt and pepper. Roll each oyster in a
slice of bacon; pin together with a toothpick; roast over hot coals,
either laid on a broiler, or fasten them on a meat fork and hold over
the coals. Cook until the bacon is crisp and brown. Don't remove the
toothpick. Serve hot.

SOUR FISH. MRS. W. H. ECKHART.
Take a whole fish; stew until tender in salt water; take out, lay on
platter. Throw a handful of raisins in the salt water and a few whole
cloves, allspice, stick cinnamon, with vinegar enough to give a sour
taste, and a tablespoonful of sugar. Thicken with flour to the
consistency of gravy; pour over fish. Serve cold. Fish may be served
with mayonnaise dressing, cooked in same manner.

SALT HERRING. MRS. JUDGE B.
Heat them on gridiron; remove the skin and serve with pepper and
melted butter.

SALMON LOAF. MARGARET LEONARD.
One small can salmon, four eggs beaten light, four tablespoons melted
butter--not hot--one half cup fine bread crumbs. Season with salt,
pepper, and parsley. Chop fish fine, then rub in butter till smooth.
Beat crumbs into egg and season before putting with fish. Butter your
mold and steam one hour.
SAUCE FOR SAME.
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