Escalloped Oysters.
1 can oysters, 1 pint sifted bread crumbs, 6 tablespoonsful melted butter, salt and pepper. Pour oysters into sieve with 1 cup cold water and let them drain, pick off all pieces of shell. Roll and sift dry bread for crumbs. Into greased baking dish put layer of oysters, cover with ⅓ of the bread crumbs, season with salt and pepper, and pour over ⅓ of the melted butter. In this way make three layers of oysters. Bake in pretty hot oven from 20 to 30 minutes.
M. W.
Croustades or Bread Boxes.
Cut a loaf of stale bread from which the crust has been removed into pieces, 2½ inches thick, 2½ inches wide, and 3½ inches long, then with a sharp pointed knife cut a line around the inside ½ inch from the edge and carefully remove the crumbs, leaving a box with sides and bottom ½ inch in thickness. The boxes may be cut round if preferred, using two sizes of biscuit cutters. They are fried in a kettle of smoking hot lard, and should be crisp and dry and the color of amber. Serve heaping full of creamed spinach, creamed fish, chicken or asparagus tips.
Mrs. W. D. Eaton.
EGGS.
