of flour. Stir until the mixture leaves the pan. Add two cupfuls of cold milk, and stir until the sauce is thick. Add a cupful of drained oysters, a teaspoonful of finely minced parsley, and cook until the edges of the oysters ruffle. Serve at once on toast.
ESCALLOPED OYSTERS
Put a layer of oysters in the bottom of the baking-dish, cover with crumbs, season with salt and pepper, and dot with butter. Add another layer of oysters, and so on, until the dish is full, having crumbs and butter on top. Pour a little milk into the pan and bake about twenty minutes. A cupful of oysters, a cupful of crumbs and a cupful of milk will make it about right. A sprinkle of Parmesan cheese may be added.
CREAMED OYSTERS ON THE HALF-SHELL
Prepare creamed oysters according to directions given above. Fill the oyster shell, cover with crumbs, dot with butter and bake until brown. Serve in the shells.
OYSTERS AND MACARONI
One cupful of oysters, one cupful of cooked macaroni broken into half-inch pieces, two
