quarts of stale bread crumbs, and spice, if you choose. Butter the
escalop dishes, and put in a layer of crumbs and then one of oysters.
Dredge with the salt and pepper, and put small pieces of butter here
and there in the dish. Now have another layer of oysters, seasoning as
before; then add the milk, and, finally, a thick layer of crumbs,
which dot with butter. Bake twenty minutes in a rather quick oven. The
crumbs must be light and flakey. The quantity given above is enough to
fill two dishes.


Escaloped Oysters, No. 2.

Put a layer of rolled crackers in an oval dish, and then a layer of
oysters, and lay on small pieces of butter. Dredge with salt and
pepper, and moisten well with milk (or equal parts of milk and water).
Add another layer of cracker and of oysters, and butter, dredge and
moisten as before. Continue these alternate layers until the dish is
nearly full; then cover with a thin layer of cracker and pieces of
butter. If the dish be a large one, holding about two quarts, it will
require an hour and a half or two hours to bake.


Oysters Served in Escalop Shells.

The shells may be tin, granite-ware, or silver-plated, or, the natural
oyster or scollop shells. The ingredients are: one quart of oysters,
half a pint of cream or milk, one pint of bread crumbs, one table-
spoonful of butter, if cream is used, or three, if milk; salt and
pepper, a grating of nutmeg and two table-spoonfuls of flour. Drain
all the liquor from the oysters into a stew-pan. Let it come to a