Two sets of calf brains, stewed in salt water; one quart oysters, stew in their own liquor until they curl, cut in small pieces. Chop brains and mix with oysters; two tablespoonfuls melted butter; a few drops onion juice; four tablespoonfuls bread crumbs; one-half cup cream. If too dry add a little of the oyster juice. Bake in shells.
DEVILED OYSTERS
One pint of oysters, seasoned with salt and pepper, stiffened with cracker dust to hold shape, place in oyster shells, pour over melted butter. Put shells in a dripping pan and bake in a quick oven to a light brown.
CREAMED OYSTERS IN CHAFING DISH Mrs. Marquis Regan
Put large tablespoonful of butter in chafing dish, when melted add two tablespoonfuls of sifted flour, mix thoroughly, then add juice strained from one quart of oysters, cook until thickness of cream, constantly stirring, then add oysters, cook until edges curl, season to taste with salt and pepper, serve on toasted crackers.
OYSTERS SCALLOPED WITH CELERY Blanch Ellis Layton
One quart of bulk oysters, one-half dozen stalks of celery, cut into one-half inch pieces. Drain the oysters, reserving the liquor. Cover bottom of baking dish with crumbs of bread or crackers, then a layer of the oysters, with a generous dash of salt and pepper and plenty of butter. Over this put a lawyer of the celery, fill the dish in this way and pour over one cup of the oyster liquor. On top sprinkle a thick layer of the crumbs, adding butter in small pieces. Bake one hour in a moderate oven.
OYSTER PIE
Line a shallow pudding pan with light pastry, put in oysters, milk, butter, salt and pepper, bake in a very quick oven 20 minutes; one pint of oysters, one pint milk, one tablespoonful butter, salt and pepper to taste.
ROAST OYSTERS ON THE HALF SHELL Mrs. W. D. Hurlbut