A layer of rolled cracker in a buttered pudding-dish, then a layer of oysters with seasoning of butter, pepper, and salt. Repeat till the dish is full, with crumbs on top. Pour on the liquor mixed with a little milk. A beaten egg with milk is nice to put over the top. Cover and bake about half an hour. Remove cover and brown before sending to table.
Use deep oyster shells, place them in a tin in the oven, and heat so hot that they begin to scale off. Put a half teaspoon of butter and a pinch of salt and pepper in each shell, drop an oyster in each, turn it over and serve in the shell. If not quite done, set in the oven for a minute.
Pour into your saucepan a cup of hot water, another of milk, and one of thick cream with a little salt. Set the saucepan into the kettle of hot water until it just boils, when stir in 2 tablespoons of butter and 2 heaping tablespoons of rice flour, corn starch, or arrow root, wet up with a little cold milk. Have your oyster shells washed and buttered *6 (clam shells are more roomy) and a fine, large oyster laid in each one. Arrange them closely in a large baking-pan, propping them up with pebbles or bits of shell, and fill up each shell with the prepared cream, having stirred and beaten it well first. Bake 5 or 6 minutes in a hot oven until brown, and serve in the shell.
Chop fine a dozen oysters, mix with them the beaten yolk of 1 egg, and thicken with bread crumbs, a tablespoon of thick cream, salt and pepper to taste. Fill the shells, rounding them nicely on the top. Brown in a quick oven.
For 3 pints of oysters take for the pie crust 4 cups of flour and a heaping cup of butter or little less of lard; water to mix. Line a pudding-dish and put in a layer of oysters drained from the liquor. Sprinkle lightly with flour, a dash of pepper and salt, and bits of butter. Then another layer the same, until all are used, putting more butter on the top layer. Pour the liquor in and cover with the crust. Cut a hole in the center and bake until the crust is browned delicately. If there is but little liquor to the oyster, milk is a very palatable substitute, and is preferred by some.
Take a quart of oysters, look over very carefully to remove bits of shells. Put into a pudding-dish with the liquor, season with salt, pepper, bits of butter, half a cup of hot water, slice up 4 hard-boiled eggs, put around on the oysters, make a crust of 1 1/2 cups flour, 1 teaspoon baking powder, half a cup of butter (or a trifle less of lard, in which case use a saltspoon of salt,) water to mix as for pie crust. Roll out to cover the dish. Before covering, place an inverted teacup in the center of the dish, crowding the oysters aside for the purpose. Cover, cut a slit in the middle and bake till the crust is done, perhaps 15 or 20 minutes.