1 1/2 qt. boiling water 1 teaspn. salt
Cook oyster plant until nearly tender, add the salt, boil up well and drain.
6 - 6 1/2 tablespns. flour 1/2 teaspn. salt
1 qt. and 1/4 cup of oyster plant broth and water
Heat oil, add flour, then liquid, and when smooth and well cooked, the cream and salt, and a little chopped parsley if convenient.
Universal crust of 3/4 - 1 cup of liquid, or one cup of rice as for rice and trumese pie, or dish lined and covered or covered only, with pastry crust. Pour part of the sauce into the baking dish, sprinkle the cooked oyster plant in and pour the remainder of the sauce over. Cover with the crust. Let rise until very light (if universal crust). Bake 1/2 - 3/4 hour.
May make small individual pies.
1/2 cup of raw nut butter may be rubbed smooth and boiled up with the oyster broth and the cream omitted. With this, 1 teaspn. of celery salt may be used, or 3 level tablespns. chopped onion and 1 level teaspn. sage. Chopped parsley with either. 7 or 8 tablespns. of cracker dust may be used for thickening the sauce instead of flour.
Cook oyster plant in small quantity of water, add salt when nearly tender, boil up well and drain; thicken liquor slightly, add a little butter and the cooked oyster plant. When cool, put into custard pie pan lined with pastry, cover, bake. Serve hot with celery stewed in tomato if desired.