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CREAMED OYSTERS (Cook one tablespoon of butter)

Cook one tablespoon of butter and one of flour in the blazer until they bubble. Add gradually one cup of rich milk or cream and stir until it forms a thick, creamy sauce. Add to this one pint of oysters and season with pepper and salt. Two tablespoons of sherry and the beaten yolks of two eggs will change this into "Oysters à la Newburg."

Note: The above cream sauce or "white sauce" may serve for innumerable dishes of fish, fowl and vegetables.

OYSTERS À L'INDIENNE-Drain and wipe dry large oysters and wrap each in a slice of bacon, fastened with a wooden toothpick; stick two cloves in each oyster. Mix two tablespoons of Chutney sauce; two of worcestershire sauce; one tablespoon of minced parsley; six olives cut fine and a half teaspoon of