OYSTER FRICASSE—­Put one pint of oysters into a double boiler or into the top of the chafing dish.  As soon as the edges curl add the slightly beaten yolks of three eggs, a few grains of pepper and half a teaspoon of salt.  Set over hot water and as soon as the egg thickens add a teaspoon of lemon juice.  Spread on slices of toasted brown bread and garnish with celery tips.  Celery salt is a good addition to the seasoning.

RECHAUFFE OF FINNAN HADDIE—­Cover a finnan haddie with boiling water and let it simmer for twenty minutes, then remove the kettle and flake, discarding the skin and bones.  For three cups of fish scald two cups of thin cream and add to the fish.  Season with paprika or a dash of cayenne, and when thoroughly heated stir in the yolks of two eggs, diluted with a little hot cream.

SCALLOPED CLAMS IN SHELL—­Chop the clams very fine and season with salt and cayenne pepper.  In another dish mix some powdered crackers, moistened first with warm milk, then with clam liquor, a beaten egg and some melted butter, the quantity varying with the amount of clams used; stir in the chopped clams.  Wash clean as many shells as the mixture will fill, wipe and butter them, fill heaping full with the mixture, smoothing with a spoon.  Place in rows in a baking pan and bake until well browned.  Send to the table hot.

SCALLOPED SHRIMPS—­Make a sauce with a level tablespoon of cornstarch, a rounding tablespoon of butter and one cup of milk cooked together five minutes.  Season with one-quarter level teaspoon of salt and a few grains of cayenne.  Add one can of shrimps after removing all bits of shell and mincing them fine.  Use, if preferred, the same amount of fresh shrimps.  Put into buttered scallop shells, scatter fine bread crumbs over the top of each, and dot with bits of butter.  Set in a quick oven to brown the crumbs, and serve hot in the shells.

STEWED CODFISH—­Take a piece of boiled cod, remove the skin and bones and pick into flakes.  Put these in a stewpan, with a little butter, salt, pepper, minced parsley and juice of a lemon.  Put on the fire and when the contents of the pan are quite hot the fish is ready to serve.

CODFISH CONES—­When it is not convenient to make and preparation into shapes, dip them into egg beaten with cream, then in sifted breadcrumbs and let them stand for half an hour or so to dry; then fry them a delicate color after plunging into boiling lard.  Take them out, drain, place on a napkin on a dish and serve.  The remainder of the chicken stock may be used for making consomme or soup.

BEEF, VEAL AND PORK

BEEF EN CASSEROLE—­Have a steak cut two inches thick and broil two minutes on each side.  Lay in a casserole and pour round two cups of rich brown sauce; add three onions cut in halves.

BEEF HASH CAKES—­Chop cold corned beef fine and add a little more than the same measure of cold boiled potatoes, chopped less fine than the beef.  Season with onion juice, make into small cakes, and brown in butter or beef drippings; serve each cake on a slice of buttered toast moistened slightly.