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SCALLOPED OYSTERS
(Boston Cooking-School Cook Book, 1896)
1 pint oysters.
4 tablespoons oyster liquor.
2 tablespoons milk or cream.
1/2 cup stale bread crumbs.
1 cup cracker crumbs.
1/2 cup melted butter.
Salt.
Pepper.
Mix bread and cracker crumbs, and stir in butter.
Put a thin layer in bottom of a buttered shallow baking-dish, cover with oysters, and sprinkle with salt and pepper; add one-half each of oyster liquor and cream.
Repeat, and cover top with remaining crumbs.
Bake thirty minutes in hot oven.
Never allow more than two layers of oysters for Scalloped Oysters; if three layers are used, the middle layer will be underdone, while others are properly cooked.
A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement.
Sherry wine may be used in place of cream.
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