Oysters
Escalloped Oysters
One pint oysters, 4 tablespoons oyster liquor, 2 tablespoons cream, ½ cup stale bread crumbs, 1 cup cracker crumbs, ½ cup melted butter, salt and pepper. Mix bread and cracker crumbs and stir in butter. Put a thin layer in bottom of baking dish, cover with oysters and sprinkle with salt and pepper. Add ½ each oyster liquor and cream. Repeat and cover top with remaining liquor, cream and crumbs. Bake thirty minutes in a hot oven.
Lydia Patterson.
Fried Oysters
Clean and dry selected oysters. Season with salt and pepper, dip in flour, egg and cracker crumbs and fry in deep fat. Drain on brown paper, garnish with parsley and serve with or without sauce.
Ella Patterson.
Oyster Cocktail
Eight raw oysters, 1 tablespoon tomato catsup, ½ tablespoon lemon juice, 2 drops Tabasco, salt, 1 teaspoon celery chopped very fine, and ½ teaspoon Worcestershire sauce. Mix ingredients, chill thoroughly, and serve in cocktail glasses.
Bessie Shipley.
Coddled Oysters
Melt 1 tablespoon butter in pan and add enough tomato catsup to cover the amount of oysters used. When bubbling, add oysters and cook two minutes. Serve on toast.
Mrs. Elizabeth Cramer.
