BAKED OR SCOLLOPED OYSTERS.
Grate a small loaf of stale-bread. Butter a deep dish well, and cover the sides and bottom with bread crumbs. Put in half the oysters with a little mace and pepper. Cover them with crumbs and small bits of butter strewed over them. Then put in the remainder of the oysters. Season them. Cover them as before with crumbs and butter. If the oysters are fresh, pour in a little of the liquor. If they are salt, substitute a little water. Bake them a very short time. You may cook them in the small scolloped dishes made for the purpose.