Take the oysters from their juice, strain it, wash the oysters, and put them back in it. Put them in a saucepan with a little salt--about half a teaspoonful to a pint of oysters--and a little pepper, and a piece of butter as large as the end of your thumb. Let them simmer till the edges curl, just as before, and put them on squares of hot buttered toast. PIGS IN BLANKETS These were great fun to make, and Margaret often begged to get them ready for company. 15 large oysters. 15 very thin slices of bacon. Sprinkle each oyster with a very little salt and pepper. Trim the rind from the bacon and wrap each oyster in one slice, pinning this “blanket” tightly on the back with a tiny Japanese wooden toothpick. Have ready a hot frying-pan, and lay in five oysters, and cook till the bacon is brown and the edges of the oysters curl, turning each over once. Put these on a hot plate in the oven with the door open, and cook five more, and so on. Put them on a long, narrow dish, with slices of lemon and sprigs of parsley round. Or you can put each one on a strip of toast which you have dipped in the gravy in the pan; this is the better way. This dish must be eaten very hot, or it will not be good. CREAMED FISH 2 cups of cold fish. 1 cup of white sauce. Pick any cold fish left from dinner into even bits, taking out all the bones and skin, and mix with the hot white sauce. Stir until smooth, and add a small half-teaspoonful of salt, two shakes of pepper, and sometimes a half-teaspoonful of chopped parsley. You can put this in a buttered baking-dish and cover the top with crumbs and bits of butter, and brown in the oven, or you can put it in small dishes and brown also, or you can serve it just as it is, in little dishes. CREAMED LOBSTER 1 lobster, or the meat from 1 tin. 1 large cup of white or cream sauce. Take the lobster out of the shell and clean it; the cook will have to show you how the first time. Or, if you are using tinned lobster, pour away all the juice and pick out the bits of shell, and find the black string which is apt to be there, and throw it away. Cut the meat in pieces as large as the end of your finger, and heat it in the sauce till it steams. Put in a small half-teaspoonful of salt, a pinch of cayenne, and a squeeze of lemon. Do not put this in a large dish, but in small ones, buttered well, and serve at once. Stand a little claw up in each dish. DRESSED CRAB Crack all the claws of the crab, and pick out all the fish into a basin. Take all the yellow part out of the body of the crab and mix it with the other. Mix together one teaspoonful of mustard in a quarter-pint of salad oil, one tablespoonful of vinegar, and two tablespoonfuls of cream; salt and pepper to taste. Scrape and wash the body shell of the crab, then put in the crab which has been mixed in the sauce; pile it up, put it on a dish, and serve with parsley round it. HOT CRAB