OYSTERS AND POTATOES Beat lightly with a fork one pint of hot
mashed potatoes. Blanch, chop fine and pound to a paste, with a little thick
cream, eight ounces of almonds. Add these to the potatoes. Beat together until
creamy, pile on a platter, and garnish with large fried oysters and slices of lemon.

SWEETBREAD AND OYSTER PIE Blanch and parboil a pair of fine
sweetbreads. Break in small pieces and place half in a pudding-dish, which has been
lined with puff paste. Drain a pint of oysters and place a layer on the sweetbreads ; pour
in a rich cream sauce, then add another layer of sweetbreads and oysters, cover with the
sauce, and, lastly, add a top of puff paste. Bake in a quick oven.

SWEETBREADS A LA BEARNAISE Blanch one pound of sweetbreads
by soaking first in warm water and then in ice water for half an hour, cut in pieces and
place in a saucepan with two tablespoonfuls of butter, salt and pepper ; brown on both
sides and simmer slowly until tender. In another saucepan boil one-fourth of a cupful
of tarragon vinegar with one teaspoonful of hashed shallot, two bay leaves, one-half
teaspoonful of onion juice, six whole peppers and a grating of nutmeg, and reduce one-
half. Place the saucepan on the corner of the range and add while stirring a little but-
ter and the yolks of three eggs. Put this in a double boiler and add little by little,
always stirring, two tablespoonfuls of butter till the sauce is thick ; then put in the sweet-
breads, and when hot serve on toast.