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Oyster Bisque

When creaming oysters, if the juice is not used, save it and make a bisque for the next meal. (It should not be kept long.) Melt two tablespoonfuls of butter, add two tablespoonfuls flour and stir until smooth. Add one cup of boiling water and one cup of strained oyster-juice. Season with salt and pepper and let boil. Mix beaten yolk of one egg with one-quarter cup of cream; add hot mixture to this slowly, stirring briskly. Serve at once. Chicken stock, if at hand, may be substituted for part or all of the water. Salmon Canapés Small pieces of white or rye bread can be profitably utilized by cutting them into neat round or oblong shapes, browning in fat in a frying-pan, and spreading with a canapé mixture made by rubbing some bits of smoked salmon to a smooth paste, mixing it with one tablespoonful of mixed mustard, one tablespoonful of Tarragon vinegar, one tablespoonful of finely chopped green sweet peppers, and one-half tablespoonful of finely minced capers.

Serve these at the beginning of a luncheon or a dinner.