91.—CREAMED OYSTERS
| 1 pint small oysters | ¾ teaspoon salt |
| 2½ tablespoons butter | ¼ teaspoon paprika |
| 5 tablespoons flour | ¼ teaspoon celery salt |
| Milk |
Cook oysters in their own liquor until plump; drain, and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles.
92.—CREAMED OYSTER PIE
Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91), and cover with a meringue made of the stiffly beaten whites of two eggs, one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles, and one canned sweet pepper (pickles and pepper wiped dry and chopped fine). Bake in a moderate oven about ten minutes, or until meringue is well risen and brown.
93.—OYSTERS AND MACARONI
Arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472), and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added.
94.—OYSTER SHORTCAKE
Follow recipe for Shortcake (see No. 441); fill, and cover top with Creamed Oysters (see No. 91). Garnish with parsley and thin slices of lemon.