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OYSTERS AND MACARONI
(Boston Cooking-School Cook Book, 1896)
1 pint oysters.
3/4 cups macaroni broken in 1 inch pieces.
Salt and pepper.
Flour.
1/2 cup buttered crumbs.
1/4 cup butter.
Cook macaroni in boiling salted water until soft; drain, and rinse with cold water.
Put a layer in bottom of a buttered pudding-dish, cover with oysters, sprinkle with salt and pepper, dredge with flour, and dot over with one-half of the butter; repeat, and cover with buttered crumbs.
Bake twenty minutes in hot oven.
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