Scalloped Oyster Plant

1 qt. cooked sliced oyster plant

(1 1/2 qt., 2 bunches, before cooking) 2/3 cup cracker crumbs 1 1/4 cup oyster liquor

1 1/4 cup milk

2 tablespns. melted butter

1 egg, salt

Mix oyster plant liquor, milk, butter and salt. Put oyster plant into a baking dish with a sprinkling of cracker crumbs between layers, pour part of mixed liquid over. Sprinkle crumbs on top and turn the last cup of liquid over, after beating the egg with it. Bake covered until just bubbling, then remove cover and brown by setting on top grate of oven.

Scallop of Oyster Plant

Cook 1 1/3 qt. sliced oyster plant in 1 1/3 qt. water, adding salt before draining. To the water drained off add 1/2 - 1 cup heavy cream. Boil and thicken with flour to the consistency of thin cream; add salt and pour over oyster plant which has been arranged in baking dish with a slight sprinkling of stale bread crumbs between the layers and on top. Be careful not to use too many crumbs. Bake a half hour or until well heated through and nicely browned. Sprinkle with chopped parsley before or after baking.

Oyster Plant Scallop

1 pt. cooked oyster plant pulp prepared as for patties 2 level tablespns. butter 2 level tablespns. flour

1 cup cream {or 1/2 cream and 1/2 oyster salt liquor

2 eggs

Rub butter and flour together; add cream hot. Boil, remove from fire, add beaten eggs, salt and oyster pulp. Put into patty cases, other individual dishes or baking dish, buttered. Sprinkle with crumbs and chopped parsley, heat to bubbling and brown, in oven.