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44 aside. Prepare the finnan haddie according to the directions given for creamed salmon. Add the peppers and serve on toast.



Sprinkle the cold, flaked fish with lemon-juice, and arrange in a baking-dish with cold mashed potato in alternate layers. Dot with crumbs and butter. Add a little milk, and bake until brown.

 

Butter squares of toast, and lay them buttered side down on a stoneware platter that will stand the heat of the oven. Drain the oysters, reserving the liquor, and lay the oysters on the toast. Season the liquor with salt, pepper, and butter, and bring it to the boil. Pour it over the oysters and toast. Put the platter into a very hot oven and cook until the edges of the oysters ruffle. Serve at once on the same dish with lemon quarters.

 

Cut thin slices of stale bread to fit patty-pans. Toast the slices, spread with butter, and put into the pans. Moisten with oyster liquor and put a layer of oysters on each round of 