Evening Times Republican

DOMESTIC DOINGS.
There are some people of whom we hear it said, "Lots of people do not like him, but those who do think there is no one like him." Oysters are like those people. There is no delicacy perhaps liked so much by those who do like them. The months which have an "r" in their name and which are supposed to be the only ones in which oysters should be eaten are none too many for those who love the product which has made Baltimore famous, but sometimes one grows just a little tired of having them fried, scalloped, stewed, creamed or even raw, and then an oyster cocktail is very welcome. There can be nothing nicer for a ladies' luncheon, a gentlemen's party, a Sunday night tea or the first course of an elaborate dinner menu. Mrs. D. T. Denmead is an adept at preparing a cocktail and her directions are very simple. Small oysters should be used and care must be taken to have removed from them every little particle of shell that may have adhered to them. For every eight oysters which have been prepared so add one teaspoonful of their own juice, which has been strained; one tablespoonful of tomato catsup; one tablespoonful of lemon juice; two or three dashes of red pepper and salt enough to taste. By no means use paprika, tabasco or Worcestershire sauce, as their pungency destroys the delicate flavor of the oyster, which must not be impaired.

After preparing the cocktail set it upon the ice that it may be very cold and serve in sherbet glasses set upon small plates upon which place a few bits of very choice celery or olives and a couple of square crackers. The cocktail is sometimes eaten with a spoon, if one wishes to enjoy to the utmost the dressing, but often an oyster fork is used. That is the every day way of serving, but if something more delicate is desired and especially if the color scheme of yellow and green is desired, a pretty way to serve is to put the cocktail in the shell of half a large lemon or small orange from which the pulp has been removed and the middle pushed up so that the shell may stand straight. This placed upon a bed of lettuce is very cool and attractive looking. Celery and crackers are served with it also.

Another pretty and appetizing way to serve oysters is to put cracked ice on a plate over which is spread watercress, on top of which place the oysters. In the center of the plate have a lemon shell, which is to hold the sauce. To prepare the latter take one teaspoonful of freshly grated horseradish, two teaspoonfuls of lemon juice, one teaspoonful of tomato catsup and pepper and salt to taste. The oyster is taken on the fork and dipped into the sauce before eating it.

The piquancy of the taste of a cocktail is its chief charm and for that reason it is especially good, as was said, as the first course of an elaborate course dinner, when the meats and desserts will be heavy and it is desired to have something light and pleasing as well as stimulating to the appetite to start with; for the oyster cocktail is not itself a satisfying dish. It is like a pickle, which may be delicious when one is hungry, but which only whets the appetite. There is nothing injurious in the cocktail, however, and for that reason it may often be used to tempt a capricious appetite. It must be a strange palate that would not relish it unless the person possessing it is, constitutionally opposed to eating oysters in any form.