* 1 bottle Oysters--1s. * * 1 oz. Butter--1d. * * 1/2 pint Milk * * 1/2 oz. Flour--1d. * * Pepper, Salt, and Lemon Juice--1/2d. * * Total Cost--1s. 2 1/2 d. * * Time--5 Minutes * Make a sauce by directions given, using a little of the oyster liquor mixed with the milk; flavour with salt and pepper, and a little nutmeg and lemon juice. Stir in the oysters and simmer for five minutes, it is then ready to serve. AMERICAN OYSTERS * 1 bottle of Oysters--1s. * * 1/2 pint of Milk--1d. * * 6 Soda Biscuits * * 1 oz. Butter * * Pepper and Salt--1 1/2d * * Total Cost--1s. 2 1/2 d. * * Time--5 Minutes * Put the milk and butter into a saucepan; when it boils put in the oysters and simmer for five minutes. Season with pepper and salt; break up the biscuits and throw them it. Boil up and pour into a deep dish, and it is ready to serve. FISH AND BUTTER SAUCE * 3 Whiting or Bream--1s. * * 1 1/2 oz. Butter * * 1 teaspoonful Parsley, Pepper and Salt 1 1/2d. * * Total Cost--1s 1 1/2d. * * Time--Three-quarters of an Hour. * Fillet the fish and cut them into strips, wash them well in cold water and dry in a cloth; twist them round, and lay in a buttered soup plate, sprinkle with white pepper and salt, and chopped parsley. Put in the rest of the butter, cover with another soup plate, and stand over a saucepan of boiling water for three-quarters of an hour; reserve the plates once while it is cooking, place in a hot dish, and pour over it the butter and parsley in which it was cooked. This is a nice delicate way of cooking fish for an invalid. FISH PATTIES * 1 Small Bream--4d. * * 1 oz. Butter--1d. * * 1 oz. Flour * * 1 teaspoonful Anchovy Sauce * * 1 gill Milk * * Pepper, Salt and Lemon Juice * * Flaky Pastry--6 1/2d. * * Total Cost--11 1/2 d. * * Time--20 minutes * Bake the fish in the oven, unless there is cold fish in the larder, which will do just as well; take away the skin and bone, and flake it up. Make a sauce of the butter, flour, and milk; season with anchovy, pepper, salt, and lemon juice; stir in the fish and mix well. Line some small patty pans with flaky pastry, put a spoonful of the mixture in the centre, cover with a round of pastry, press the edges together, and trim into a neat shape; make a small hole in the centre with a skewer, brush over with egg or milk, put into a quick oven, and bake for about twenty minutes. Dish on a fancy paper, and garnish each patty with a tiny sprig of parsley. FISH, TO FRY