Make crust the same as pie crust, roll out with biscuit cutter, using two rings for one bottom crust, for the filling; Take one quart of new milk, ¹⁄₂ cup of butter, salt, pepper and liquid from one quart of oyster, set this in pan of water to cook. When scalding hot (do not boil) add one small tablespoon of corn starch, stirred up with a little cold milk. This will thicken about like cream then add oysters, when hot remove from fire, put a few oysters and some of the cream in the shells and serve hot.
Fried Oysters.
Roll cracker crumbs fine season with salt and pepper mix into them a handful of flour. Take a handful of the crumb in one hand, lay on 2 or more oysters put crumb over them and press into round patties, have ready, hot fat and fry quickly a nice brown, watch carefully as much depends on the frying.
Oyster Loaf.
Cut the top from a well baked loaf of bread remove the soft part leaving the crust ¹⁄₂ inch thick, make a rich oyster stew, thicken a little and fill the loaf with alternate layers of bread crumbs and oysters. Replace the top of loaf, glaze the whole with beaten yolk of egg and place in oven for 10 minutes. Serve very hot.
Escalloped Oysters.
Use a deep baking dish first put in a layer of oyster, then a layer of oysters, then one of crumbs sprinkled with a little salt and pepper and small pieces of butter then a layer of oysters, finish with a layer of crumbs and bits of butter over the top. Take the liquid from the oysters pour it in the pan and fill well up. Allow room for the crumbs to swell. If it seems dry after trying it with a spoon when removing from oven, pour into it a little milk and set back again until the contents are heated again hot enough to serve.
MEATS
Roast Beef.
The sirloin is considered the best for roasting. Split the meat, pepper the top and baste it well while roasting with its own drippings and throw on a tablespoonful of salt. Put it in a hot oven, keep the fire bright and clear. From 15 to 20 minutes to the lb is the rule for roasting.