These are covered pies of the usual well-known form containing from 12 to 18 email oysters. They are served in a deep plate with a soup ladleful of oyster-stew liquor poured around. The pies are about the size of a large saucer.

To make 10 such pies take for the crust,

20 ounces flour - 5 cups.

8 ounces lard or suet - 1 rounded cup.

1 cup water.

1 teaspoon salt.

Rub the lard into the flour dry, pour the water into the middle and stir up to soft dough. Spread the flour that remains unwetted on the table, pat the dough smooth in it, roll it out 2 or 3 times and fold it up and it is ready for use. Cut pieces, roll out very thin and cover 10 pie pans.

Then put into each 18 small oysters and the liquor belonging. Dredge in a little salt and pepper and a little dust of flour rubbed through a seive with the fingers. Put a top crust on and cut off the surplus by pressing the hands against the edge of the pie pan all around. Bake about 10 minutes, serve hot as above stated.

Cost of material - flour 3, lard 7, cost of crust 10c. With bulk small oysters at 50c per quart of 15 dozen - oysters 50c. 3 pints milk and oyster liquor sea-soned 12c - total 10 pies 72c - say, 71/2c each.