Escaloped Oysters

Mrs. D.

Crush and roll several handfuls of friable crackers; put a layer in the bottom of a buttered pudding dish; wet this with a mixture of the oyster liquor and milk, slightly warmed; next a layer of oysters; sprinkle with salt and pepper, and lay small bits of butter upon them then another layer of moistened crumbs, and so on until the dish is full. Let the top layer be of crumbs, thicker than the rest, and beat an egg into the milk you pour over them ; put pieces of butter on top; cover the dish; bake half an hour.

Escaloped Oysters

Mrs. Norcross.

Scald the oysters; butter the dish in which they are to be baked; put in first a layer of rolled crackers; take the oysters from the liquor one at a time, to be sure no shells are on them; then add a layer of oysters with butter, a little pepper, and continue adding a layer of crackers and oysters until the dish is full; have the top layer crackers; strain over the whole the liquor; bake half an hour.

Oyster Pie

Anonymous. Take a large dish, butter it, and spread a rich paste over the sides and around the edge, but not on the bottom. The oysters should be as large and fine as possible; drain off part of the liquor from the oysters; put them into a pan, and season them with pepper, salt, spice and butter; have ready the yolks of three boiled eggs chopped fine, and grated bread crumbs; pour the oysters with as much of their liquor as you please into the dish with the paste, strew over them the chopped eggs and grated bread ; roll out the lid of the pie and put it on, crimping the edges. Bake in a quick oven. Nice also, with a gill of cream added, and a little flour.

Oyster Patties

Aunt Maggie. Make some rich puff paste and bake it in very small tin patty pans; when cool, turn them out upon a large dish; stew some large fresh oysters with a few cloves, a little mace and nutmeg; then add the yolk of one egg, boiled hard and grated; add a little butter, and as much of the oyster liquor as will cover them. When they have stewed a little while, take them out of the pan and set them to cool. When quite cold, lay two or three oysters in each shell of puff paste.

Oyster Patties

Mrs. Thos. Orton.

Stew the oysters; take the broth and allow the yolk of one egg to every dozen of oysters ; turn off the broth and add the eggs; let it come to a boil; then turn back the oysters and fill the crust.