Make a rich cream sauce with 1 pint milk, 2 tablespoons butter, 2 tablespoons flour, 1 saltspoon salt and a little red pepper. Put the butter in a saucepan over the fire, and when it bubbles, stir in the flour. When the two are smoothly blended, stir in the milk (which has been heated) a little at a time. Cook 2 minutes after thickening, then drop in the oysters and let them cook until the edges curl; then add the salt and pepper and serve hot on toast or salted crackers.
Mrs. W. H. McClenahen.
Select the largest and best oysters, drain and dry them; dip in beaten egg, roll in cracker crumbs, season with salt and pepper. Fry in butter to which a little lard is added.
Mrs. E. S. Stringer.
Two cups flour, 4 tablespoons butter, 1 teaspoon baking powder, 1 teaspoon salt. Bake on outside of patty tins. 1 quart oysters, 1 pint milk, 1 tablespoon butter, 1 tablespoon flour. Mix flour and milk together; heat all to boiling point and fill shells. Mrs. Robert Kerr.
One quart standard oysters, 1 1/2 cups cracker crumbs, 1 1/2 cups bread crumbs, 1/2 cup melted butter, salt and pepper. Mix all together and add 1 pint of milk.
Mrs. Eveard G. Hartwell.