Scalloped Oysters.
Put a layer of oysters in an oval dish, and dredge in a little salt, pepper, and butter; then a layer of rolled cracker, and another of oysters; dredge the oysters as before, and cover with cracker; over the cracker grate a little nutmeg, and lay on small pieces of butter. Bake twenty minutes in a quick oven; add a glass of Madeira wine if you choose. Allow four crackers, two spoonfuls of butter, and one teaspoonful of pepper to one quart of oysters. Fill the dish to within an inch of the top.