This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1911 edition. Excerpt: ...cold, cut out 2 rounds with a large cutter, place I round on a buttered tin. From center of other round cut a round with a smaller cutter. Place the ring on first round and place the small round on the tin. Brush ring and small round with yolk of egg slightly beaten. Put in oven. When browned, place pate on hot plate, scoop a little of the potato from center, fill with creamed meat or fish. Place small round on top for a cover, garnish with parsley or peas. 4.6. Bread Pate': Cut a piece of bread 3 inches thick. Trim away the crusts, cut out the center, leaving a floor and walls e inch thick. Brush with butter, place in oven to brown and dry. Fill with creamed meat or fish, and garnish with parsley. OYSTERS Oysters are in season from September until May. Raw Allow 6 to 8 for one person. Serve in deep half of shell. Arrange on soup plate filled with cracked ice, garnish (i) with quarter of lemon and parsley. (2) Make a lemon basket, according to directions for orange basket (page 23); remove all pulp from under handle, but leave half of the pulp in lower part of basket. Fill other half basket with catsup or horse-radish. Place in center of plate, garnish with parsley or water cress. Creamed Wash oysters as follows: --Put in strainer, pour over them c. cold water. Pass fingers gently over each oyster to make sure it is free from shell and sand. To every cup oysters drained thoroughly from liquor, add c. white sauce, made with ie tbsps. each butter and flour, and i c. milk. Heat thoroughly, and serve at once on toast, or in a bread box, or in a potato pate. Some finely cut celery may be sprinkled over top. OYSTERS--Continued Scalloped Wash 12 oysters. Cover bottom of individual baking dish with soft bread crumbs, .

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