The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Scalloped Oysters

• 1 pt. or 30 oysters
• 3 cups [buttered crumbs]
• ¹⁄₂ teaspoon salt
• ¹⁄₄ cup oyster juice
• 1 tablespoon finely chopped celery leaves
• Few grains pepper

Wash the oysters, strain the juice through cheese-cloth. Put one-fourth of the crumbs in the bottom of a baking dish, add half the oysters, half the salt and pepper and celery leaves; repeat these layers, pour over it the oyster juice, and put the remaining crumbs on top. Bake it in an insulated oven till brown, as directed for scalloped dishes, [page 225]. If double this recipe is used allow three-quarters of an hour for the baking, and do not heat the stones quite so hot.