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Oysters a la Snowdon (for chafing-dish)

Heat one quart of cream, seasoned to taste with celery salt, paprika and a few drops of tabasco. When very hot place in cream about a pint and a half of large selected oysters, thoroughly drained, and let stand until a trifle curled. Then add two or three tablespoons of Madeira and serve in hot plates. -Mrs Walter Snowdon Smith.

A Little Oyster Stew Put into the chafing-dish two tablespoons of butter and one tablespoon of flour. Stir with a whisk till like a paste, then pour in one cup of strained oyster liquid and four tablespoons of cream.

When it begins to boil add twenty oysters and a dust of paprika and salt. Put on the lid and allow the stew to cook for about two minutes. Then the gills will be curled up. Serve in bouillon cups with saltine wafers.