Two quarts of oysters; wash them and drain off the liquor; roll some
crackers (not too fine). Put in a pan a layer of crumbs, some bits of
butter, a little pepper and salt; then a layer of oysters, and repeat
until the dish is full. Have cracker crumbs on top; turn a cup of
oyster liquor over it; add good sweet milk sufficient to thoroughly
saturate it, and bake three-fourths of an hour.



STEAMED OYSTERS. S. E. G.

Select large oysters; drain; put on a plate; place in the steamer over
a kettle of boiling water. About twenty minutes will cook them.
Season with pepper and salt; serve on soft buttered toast.



OYSTER GUMBO. ALICE TURNEY THOMPSON.

Cut up a chicken; roll in flour and brown well in a soup-pot, with a
spoonful of lard, two slices of ham, one large onion (chopped fine),
and a good-sized red pepper. When browned, cover the whole with water
and stew until the chicken is perfectly tender. Then add the liquor
of four or five dozen oysters, with water enough to make four quarts.
When it has again come to a good boil, add the oysters and stir while
sifting in one large spoonful of fresh file. Salt to taste. Serve
immediately, placing a large spoonful of boiled rice in each soup
plate.