1 pint oysters 1/2 teaspoonful salt 3 cupfuls soft bread crumbs 3 tablespoonfuls butter or substitute 1/4 cupful oyster juice or milk Cayenne
Wash the oysters, strain the juice, and butter the crumbs. Add the seasoning to the oysters. Place one fourth of the buttered crumbs in the bottom of a buttered baking-dish. Add one half of the oysters, another fourth of the crumbs, then the remainder of the oysters, the liquid, and finally the remaining half of the buttered crumbs. Bake in a moderate oven from 30 to 40 minutes.
If baked in individual baking-dishes, only 15 minutes will be required for baking.
QUESTIONS
Count and record the number of oysters in one pint.
From Figures 64 and 74, tabulate the percentage composition of oysters and milk.
Find the weight of one cupful of oysters and of one cupful of milk. How do they compare as to the amount of water, protein, and fat contained in one pint of each?
What is the difference in cost of one pint of each?
What is the purpose of straining the oyster liquor?
Why should not oysters stand in water after washing (see Experiment 38)?