shredded green pepper. Fry slowly until the onion and pepper are done. Then add a quart of oysters, a pinch of salt, a dash of red pepper, and a wineglassful of white wine. Cook five minutes, then add a tablespoonful of tomato catsup. Boil up once and serve.
OYSTERS À LA CREOLE
Chop fine a clove of garlic, a green. pepper, and a small onion. Season with salt and paprika and cook in two tablespoonfuls of butter. Add a cupful of tomatoes, either fresh or canned, and a cupful of parboiled oysters. Serve very hot on toast, or cover with buttered crumbs and bake.
OYSTERS À LA FRANÇAISE
Make a sauce of one tablespoonful of butter, two tablespoonfuls of flour, and a cupful of tomato juice. Add one tablespoonful of chopped onion and two tablespoonfuls of sherry. Put two cupfuls of oysters into this sauce, cover and cook slowly until the edges curl.
DEVILLED CLAMS
Chop one medium-sized onion and fry brown in two tablespoonfuls of butter. Add two dozen clams chopped fine, or a can of minced clams,
