flour with a little cold milk or cream, and stir into the boiling
cream. Let the oysters come to a boil in their own liquor, and skim
carefully. Drain off all the liquor, and turn the oysters into the
cream. Skim out the mace and onions, and serve.


Croustade of Oysters.

Have a loaf of bread baked in a round two-quart basin. When two or
three days old, with a sharp knife cut out the heart of the bread,
being careful not to break the crust. Break up the crumbs very fine,
and dry them slowly in an oven; then quickly fry three cupfuls of them
in two table-spoonfuls of butter. As soon as they begin to look golden
and are crisp, they are done. It takes about two minutes over a hot
fire, stirring all the time. Put one quart of cream to boil, and when
it boils, stir in three table-spoonfuls of flour, which has been mixed
with half a cupful of cold milk. Cook eight minutes. Season well with
salt and pepper. Put a layer of the sauce into the _croustade_
then a layer of oysters, which dredge well with salt and pepper; then
another layer of sauce and one of fried crumbs. Continue this until
the _croustade_ is nearly full, having the last layer a thick one
of crumbs. It takes three pints of oysters for this dish, and about
three teaspoonfuls of salt and half a teaspoonful of pepper. Bake
slowly half an hour. Serve with a garnish of parsley around the dish,


Escaloped Oysters.

Two quarts of oysters, half a cupful of butter, half a cupful of cream
or milk, four teaspoonfuls of salt, half a teaspoonful of pepper, two