Crush several hand-fuls of crackers, and put a layer in the bottom of a buttered dish, wetting it with a mixture of the oyster juice and milk. Then place a layer of oysters, seasoned with salt and pepper, another layer of moistened cracker dust, and so on till the dish is full, the upper layer being a thick one of crumbs. Stick bits of butter thickly over it, cover the dish, and bake half an hour in the oven. If not brown on top, remove the cover, and set the dish on the upper grating of the oven.
Put the oysters into a saucepan without water, and shake them over a moderate fire until they look plump and their edges are curled. For twenty-five oysters add two tablespoonfuls butter, salt and pepper, stirring the seasoning in well. Serve in a hot dish ; if desired, on slices of toast.
Cook as for panned oysters ; drain in a strainer ; make a cup of white sauce, and stir the oysters into the hot sauce. Serve on toast; or sprinkle with bread crumbs, browned in butter. For the white sauce, see Fish Chowder.
Creamed Clams - Have twenty-five clams chopped fine. Put in a chafing dish two tablespoonfuls butter; when melted add two tablespoonfuls flour. Add the clams with half a pint of their juice; season well with pepper and salt. Let them simmer from ten to fifteen minutes. Just before serving add a gill of sweet cream, and let come to a boil. Serve hot.
Steamed Oysters - Drain one' quart of select oysters, put in pan and place in steamer over boiling water, cover and steam until oysters are plump with edges ruffled ; place in buttered dish with butter, pepper and salt and serve.
To a cupful of oyster juice add one cupful milk, three eggs, a little salt, and flour to make a thin batter. Chop the oysters and stir into batter. Place in the pan a few spoonfuls of lard, heat very hot, and drop in the batter by the tablespoonful. Take from the pan as soon as done to a yellow brown and serve very hot. Some put one whole oyster to each fritter; in this case a thicker batter is needed.
Boil twenty-five oysters in their own juice for one minute, stirring steadily. Drain, put back the liquor on the fire; add one cup milk, rub a table-spoonful of butter and two of flour to a smooth paste, and stir in the hot liquid till it thickens. Chop the oysters small, add them to the sauce, season with salt and pepper, and take from the fire. Serve with poultry and boiled fish.
Take fifty small or twenty-five large clams, cut each in two if large. Lay them on a thickly folded napkin, and put a pint of wheat flour into a basin, adding three well-beaten eggs, and half a pint or more of clam juice. Beat the batter until it is smooth and perfectly free from lumps, then stir in the clams. Put plenty of lard into a thick-bottomed frying-pan, let it become boiling hot, and put in the batter by the spoonful. Fry gently, and when one side is a delicate brown, turn the other.