Drain the liquor from the oysters, spread a dish with butter, lay the oysters on it, strew finely-minced parsley over, season with salt and pepper and sprinkle with grated Parmesan cheese. Put the dish into the oven, and when nicely brown serve with hot wafers.
Mrs. Frank E. Phillips.
See "Meat Soups" Part I.
Butter the inside of a pudding dish, line it with pie crust, set into the oven and bake; when done fill with the following filling. Pick off all shell that may be found in three pints of oysters; put them into a stew-pan with barely enough of the liquor to keep them from burning; season with salt, pepper and butter; add a little sweet cream or milk, and one or two crackers rolled fine; simmer, but not boil, as that will shrivel them. Have ready an upper crust the proper size and baked. Pour filling in pie, place on upper crust and serve hot. A. L. C.
Grate one-half dozen ears of corn with a coarse grater, beat the whites and yolks of three eggs, add them to the corn, with one table-spoonful of wheat flour, one of butter, a teaspoonful of salt, and pepper to taste; stir well and drop spoonfuls of this batter into a frying pan with hot butter and lard mixed, or Ko-nut, and fry a light brown on both sides. Canned corn may be used instead, if desired. E. E. A.
Break a pint of macaroni into inch pieces. Put in a saucepan and cover with boiling water. Keep at the boiling point for one-half an hour. Have ready one pint of oysters, salt, pepper and one-half of a cupful of cream. Drain the macaroni, put a layer in buttered baking dish, sprinkle over a little salt and pepper, little dots of butter and a little cream; then a layer of the oysters and another of the macaroni with more salt, pepper and butter. Sprinkle cracker crumbs over the top, add bits of butter and a little more cream if necessary. Put a cover over the dish and bake till nearly done; then remove cover and continue baking till a delicate brown.
Mrs. Emily B.
Boil one cupful of oyster liquor with one-half of a cupful of milk and cream mixed, one tablespoonful of butter, one-fourth of a teaspoonful of salt, a pinch of pepper; pour it over some toasted bread and set it in the oven five minutes, then lay broiled oysters on the slices and serve hot.
Clean and remove the hard muscle from one-half or a pint of oysters, parboil them in their own liquor until their edges curl, then remove to a hot bowl. Put one tablespoonful of butter and one-half of a pound of grated cheese, one salt-spoonful of salt and a few grains of cayenne into a dish; while the butter is melting beat two eggs slightly and add to them the oyster liquor, mix this gradually into the melted cheese, add the oysters and turn at once over hot toast. L. Miller.