1 pt. cooked pulp of oyster plant

2 tablespns. cream, with oyster liquor to make a large half-cup

(or 1 tablespn. butter with milk and the liquor)

2 eggs, or about 1/4 cup cracker crumbs salt

Mix all ingredients; sprinkle buttered shells or scallop dishes with crumbs, put a spoonful of the mixture in each and sprinkle tops of patties with crumbs. Bake in moderate oven on top grate 5-10 m., serve at once.

Patties may be served as a second course at dinner, or for a luncheon dish.

For pulp, grind about three bunches of oyster plant through the medium cutter of a food chopper. Cook in a small amount of water until just tender, adding salt about 5 m. before removing from the fire.