Select a shallow au gratin dish; pour into it about two tablespoonfuls of melted butter and turn the dish, to spread the butter over the whole surface. Sprinkle lightly with crushed saltine crackers or oysterettes; upon the crumbs dispose a layer of carefully cleaned oysters; sprinkle with salt and paprika or other pepper and pour on three or four tablespoonfuls of rich cream; add crushed crackers, oysters, seasoning, one or two tablespoonfuls of butter, in little bits, then more cream. Finish with a thin layer of cracker crumbs and enough cream to moisten them. Let cook in a very hot oven about ten minutes or until the crumbs are straw color. [Illustration: TERRINE OF CHICKEN AND HAM, COOLING] Terrine of Chicken and Ham Scrape the pulp from the fibers in half a pound, each, of veal and fresh pork; pound this pulp in a mortar; add the yolks of two raw eggs, half a teaspoonful, each, of salt and paprika and, if desired, two tablespoonfuls of sherry and pound again, then press through a sieve. Remove the bones from the breast, second joints and legs of a young chicken, weighing about two pounds. Have an oval terrine, or shallow casserole, that holds about three pints. Line the bottom and sides with thin slices of larding pork. The pork should be cut exceedingly thin. Over the pork spread a thin layer of the veal forcemeat mixture, over this put a thin slice of cold boiled ham, on the ham a layer of forcemeat, then half of the chicken (light and dark meat); sprinkle lightly with salt and pepper, spread with forcemeat, a layer of ham, forcemeat, chicken, forcemeat, ham, forcemeat and, lastly, a layer of larding pork. Pour in half a cup of broth, cover, and set the terrine into an agate dish or a saucepan. Pour in boiling water to half the height of the terrine and let cook in the oven one hour and a half. Remove the cover and set a board with weight upon it over the meat, to remain till cold. Remove fat and loosen the meat from the dish at the edge. Unmold on a dish. Ornament with tiny cubes of jelly (made of broth from the rest of the chicken and the trimmings of the veal, thickened with gelatine), slices of truffle and lettuce hearts. This dish is suitable for high tea, lawn parties, picnics and automobile baskets. Lettuce served with it should be seasoned with French dressing. [Illustration: BOLOGNA STYLE SAUSAGE WITH PINEAPPLE FRITTERS] Bologna Style Sausages with Pineapple Fritters