Line a deep pie-dish with puff-paste; dredge with flour, pour in one pint oysters, season well with bits of butter, salt and pepper, and sprinkle flour over; pour on some of the oyster-liquor, and cover with a crust having an opening in the center to allow the steam to escape.

Or, line the pie-dish half way up with good pie-crust, fill the dish with pieces of stale bread, place a cover of paste over this, and bake about twenty minutes in a brisk oven. Take off crust, have ready some oysters prepared as for patties, fill the pie with them, and replace the crust and serve at once; or line dish with a good puff-paste, place an extra layer around the edge, and bake in a brisk oven; fill with oysters, season with pepper, salt, and one table-spoon butter, sprinkle slightly with flour, and cover with a thin crust of paste; bake quickly; when the top crust is done, the pie will be ready to take up. Serve promptly, as the crust quickly absorbs the gravy. Some like this cold for picnics or traveling. - Mrs. Carrie