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Rh the favorite. Salt, red pepper, lemon quarters, horseradish, and tabasco sauce are served with raw oysters.



Mix in a bowl a heaping teaspoonful of salt, a scant teaspoonful of white pepper, a medium-sized onion, grated, and a teaspoonful of chopped parsley. Add a teaspoonful of olive-oil, six drops of tabasco sauce, half a teaspoonful of Worcestershire sauce, and six tablespoonfuls of good vinegar. Dip raw oysters in this sauce before serving.

 

Dip large oysters in well-beaten egg, then in dry bread-crumbs that have been seasoned with salt, pepper, and a grating of nutmeg. Put the oysters into their shells, dot with butter, put the shells into a dripping-pan, and bake until brown. Serve at once in the shells.

 

Use a cupful of cold finnan haddie, flaked, or a cupful of the canned fish. Shred green peppers or cut them into circles. Boil the shredded peppers until tender, drain, and set 