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has been absorbed & crumbs are well [beaten-crossed out] soaked. At that moment stir in a well beaten egg, let mixture cook a min., & eat blazing hot.
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a pt of oysters with their juice put in pan with a t sp. butter. Add paprike, salt & pepper, a squeeze of lemon juice & half a s-sp [unclear] bouillon. Cook oysters until they commence to curl, & serve on squares of thin buttered toast.
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Creamed Oysters Allow a doz. oysters for each person. For each doz. a cup of rich cream, cream is first heated & when it has coomenced to boil, the oysters are added & allow to remain until edges commence to curl. Season to taste. [sauvastika symbol]
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Oysters Beat six eggs. In a plate cut 12 oysters in small pieces. In a chafing dish, the bottom of which has been thinly covered with anchovy paste, melt a piece of butter size of a walnut. [Just crossed out] & as soon as dish is hot, scramble the eggs just before they are done add the oysters, stirring constantly until they are cooked thoroly, then pour mixture over slices of buttered toast covered with anchovy paste.
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Broiled Mushrooms Separate stalk & peel the caps, rinse in salted cold water, just do not allow to soak. Place mushrooms on fine wire
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broiler being careful not to crust or break. Broil first on under side, then on the upper over a clean but very moderate fire. Remove with care & serve on crisp not toast, with melted butter, salt & pepper.
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Steamed Mushrooms Rince & peel, put on to simmer in cream or rich milk, thicken little with flour & butter in a pan. Allow a t-sp butter to each pt. M. Rs.
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