Sells well in the restaurant. -

2 quarts small oysters. 1 ounce butter.

1 cup milk. Salt and pepper.

Crust made of 1 pound flour - 4 cups.

3 teaspoons baking powder. 1 cup water.

Drain the oysters pretty well from their liquor and put them into a 3-quart bright milk pan. Mix the crust like making biscuit, but without shortening, and have it as soft as possible to be handled. Pat it out flat with the hands and cover the oysters. Bake 15 minutes and then introduce at one side a seasoning of salt and pepper - a teaspoon-ful of each - a small piece of butter, a cup of milk and a bastingspoon of flour-and-water thickening. Stir about, replace the piece of dough that was raised up and bake a short time longer. The crust should be as light as a sponge and lightly browned, but the oysters not cooked hard.

Cost of material - with bulk small oysters at $180 gall. - oysters 90, butter 2, milk 2, flour 3, powder 2. seasonings 1, $1,00. Contains about 16 doz oysters, or according to grade, and crust to correspond.