Oyster Scolloped

Oysters, two tablespoons cracker dust or cracker crumbs, one gill cream, two tablespoons butter, pepper, salt; put the butter and cream into chafing dish; after draining, put in oysters in layers, sprinkle with cracker crumbs; a little seasoning to taste; cover and cook from five to ten minutes.

Oyster Stuffing

One-half a cup each of cracker and bread crumbs, one-fourth cup of butter, one-half pint of oysters, two tablespoonfuls lemon juice, one-half tablespoonful chopped parsley, oyster liquor to moisten and salt and pepper. Mrs. A. J. Gibson.