| 1 | quart of oysters. |
| 2 | packages of crackers, or as many loose ones—about half a pound. Roll fine. |
| Salt, pepper, and butter. | |
| 1 | small cup of milk. |
Drain the oysters and examine each one carefully to see that it is free from shell; strain and measure the juice; add to it an equal quantity of milk. Butter a deep baking-dish and put in a layer of crumbs, and cover these with a layer of oysters; sprinkle with salt and pepper and dot with butter; put on another layer of crumbs, then one of oysters, season, and so on till the dish is full, with a layer of crumbs on top; cover with small bits of butter; pour on the oyster juice and milk, and bake about half an hour, or till brown. Serve at once—it must not stand.
"Sometimes, instead of baking these in one large dish, I fill little brown baking-dishes in just the same way; only, of course, I do not bake these so long—only ten or fifteen minutes. And sometimes for a lunch party, I get from the fish-market very large oyster, or clam, or scallop shells, and fill those instead of the little dishes, and they are very pretty."
"Mother Blair, those would be sweet—simply sweet! I think I'll give a luncheon and have them."
"Do, Mildred, and I'll help," said Brownie, unselfishly.
"Or you can have a luncheon and I'll help!" Mildred replied. "And now what else can we do to-day, Mother? Make some sort of dessert?"
"Yes, I think so; try this; it's simple and very nice."
CHOCOLATE CREAM
| 1 | pint of milk. |
| 4 | tablespoonfuls of sugar. |
| 2 | squares of unsweetened chocolate. |
| 1 | tablespoonful of cornstarch. |
| 1 | pinch of salt. |
| ½ | teaspoonful of vanilla. |
| ½ | pint of thick, sweet cream. (Or this may be omitted.) |
Put the milk in a saucepan after taking out a small half-cupful and mixing it with the cornstarch; put in the sugar and salt. Scrape the chocolate (the squares are those marked on the large cake) and put this in next. When it steams and the chocolate is melted and looks brown and smooth, stir up the cornstarch and put it in, stirring till smooth. Cool, add the vanilla, and pour into glasses. Just before serving put a spoonful of whipped cream on top of each glass.