Oyster Bisque

1 quart oysters 1 quart milk

Salt and pepper to taste 1 large tablespoon butter

Boil oysters in their liquor until edges curl; strain liquor from oysters and add scalded milk to liquor. Add seasoning and butter and serve in bouillon cups with whipped cream and parsley on top. - Mrs. J. H. Mitchell

Escalloped Oysters

Place in baking dish a layer of oysters; spread over them bread crumbs, sprinkle with salt and pepper and put bits of butter on them. Alternate the layers until the dish is nearly full, leaving crumbs on top. Pour over the whole a sauce made of :

1 cup milk

1 tablespoon butter

A little oyster liquor 1 tablespoon flour

Bake 25 minutes in a hot oven.