Oyster Pie

Saute a small slice of ham in pieces of its own fat until brown, then cut into strips an inch wide and two inches long. This size makes easy service. Cover with boiling water and simmer until tender; then add to the casserole with a pint of oysters; dot with butter and dust with pepper, adding more salt if the ham should not be extra salt. Cover with little balls made of raised bread dough, placing them about half an inch apart. Cook in a moderate oven until the crust is done and delicately browned. If preferred, the biscuits may be made from baking powder mixture. It is much better to cut the dough into biscuits for the cover as it bakes better and is less liable to become doughy and soggy. The bread dough must have extra shortening added to it so that it will not be as tough as required for bread. The balls are made after the second rising. - Contributed.

Shredded Wheat Oyster, Meat Or Vegetable Patties

Cut oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables, or meats may also be used. - Contributed.

Scrambled Oysters

One pint fresh oysters, three eggs, three tablespoons milk, three crackers (rolled), salt and pepper. Scramble in hot butter. - Mrs. W. A. Campbell, Flagstaff, Ariz.

Scalloped Oysters

Place in bake dish a layer of seasoned bread crumbs, next a layer of seasoned oysters, and so on until your dish is filled. Between each layer, pour over it, the mixed liquor, beaten egg, and little pieces of butter. If more moisture is needed, use sweet milk. On the top put moistened cracker crumbs. Bake twenty-five minutes. Serve hot with lemon in quarters. - Mrs. Wm. F. Dermont, Williams, Ariz.

Oysters In Their Shells

Dissolve two ounces of butter in a saucepan, add a tea-spoonful of chopped parsley and a dessertspoonful of chopped mushrooms; add twelve oysters with their liquor, season with a little salt, red pepper and a pinch of grated nutmeg. When the oysters are hot add one hard cooked egg, cut into slices. Allow the whole to simmer for five minutes, and fill the oyster shells with this. Cover it with a mixture of bread crumbs and grated cheese, and sprinkle with a few drops of melted butter. Brown the top, and serve hot, garnished with parsley.