MISS M. A. RITCHIE.
Crust:—One pound of butter, one pound of flour, one half cup of water. Sauce:—One tablespoonful of butter, two tablespoonfuls of flour, one cup of cream or milk, one pint of oysters.
ESCALOPED OYSTERS.
MADAME J. T.
Butter the dish; cover the bottom of the dish with bread crumbs, add a layer of oysters, season with pepper and salt, then bread crumbs and oysters until you have three layers. Finish with crumbs, cover the top with small pieces of butter, bake half an hour.
CREAMED OYSTERS ON TOAST.
MRS. R. M. STOCKING.
One quart of milk, two tablespoons flour three tablespoons butter, pepper and salt. Put milk in double boiler, mix butter and flour thoroughly, adding a little cold milk before stirring into the hot milk; cook: One pint of oysters, let simmer in their liquor for about five minutes, then skim out, drop into the cream sauce. Prepare thin slices of crisp toast, lay on heated platter; pour over creamed oysters, serve at once. Delicious.
OYSTER CROQUETTES.
MISS STEVENSON.