Scalloped Oysters.
Butter a pudding-dish, and strew the bottom with rolled cracker. Wet this with oyster-liquor and milk, slightly warmed. Then lay on oysters, set closely together. Sprinkle with pepper, salt, and bits of butter, with a few drops of lemon-juice. Another stratum of moistened crumbs, and so on, until the dish is full. Let the top layer be of crumbs, with butter dots here and there. Bake, covered, half an hour, then brown quickly.