Curry of Oysters.

Put into a frying pan two tablespoonfuls of Antonini Olive Oil, add a scant tablespoonful of J. P. Smith's Curry Powder, a chopped Bermuda onion, and cook until the onions are quite brown; stir frequently to prevent burning. Add a pint of oyster liquor, a saltspoonful of salt, simmer until reduced one-third, then strain; add to the sauce a dozen large raw oysters. When they are thoroughly heated through and the gills begin to curl, they will be cooked sufficiently. Serve with hot boiled rice.