This is served for one person when calling for a roast of this kind.  It is often poured over a slice of toast.

SCALLOPED OYSTERS.

Have ready about a pint of fine cracker crumbs.  Butter a deep earthen dish; put a layer of the cracker crumbs on the bottom; wet this with some of the oyster liquor; next have a layer of oysters; sprinkle with salt and pepper, and lay small bits of butter upon them; then add another layer of cracker crumbs and oyster juice; then oysters, pepper, salt and butter, and so on, until the dish is full; the top layer to be cracker crumbs.  Beat up an egg in a cup of milk and turn over all.  Cover the dish and set it in the oven for thirty or forty-five minutes.  When baked through, uncover the top, set on the upper grate and brown.

OYSTER POT-PIE.

Scald a quart can of oysters in their own liquor; when it boils, skim out the oysters and set them aside in a warm place.  To the liquor add a pint of hot water; season well with salt and pepper, a generous piece of butter, thicken with flour and cold milk.  Have ready nice light biscuit dough, rolled twice as thick as pie crust; cut out into inch squares, drop them into the boiling stew, cover closely, and cook forty minutes.  When taken up, stir the oysters into the juice and serve all together in one dish.  A nice side entree.

Prince’s Bay, S. I.

BOSTON OYSTER PIE.

Having buttered the inside of a deep pie plate, line it with puff paste, or common pie crust, and prepare another sheet of paste for the lid; put a clean towel into the dish (folded so as to support the lid), set it into the oven and bake the paste well; when done, remove the lid and take out the towel.  While the paste is baking, prepare the oysters.  Having picked off carefully every bit of shell that may be found about them, drain the liquor into a pan and put the oysters into a stewpan with barely enough of the liquor to keep them from burning; season them with pepper, salt and butter; add a little sweet cream or milk, and one or two crackers rolled fine; let the oysters simmer, but not boil, as that will shrivel them.  Remove the upper crust of pastry and fill the dish with the oysters and gravy.  Replace the cover and serve hot.

Some prefer baking the upper crust on a pie plate, the same size as the pie, then slipping it off on top of the pie after the same pie is filled with the oysters.

MOCK OYSTERS.

Grate the corn, while green and tender, with a coarse grater, into a deep dish.  For two ears of corn, allow one egg; beat the whites and yolks separately, and add them to the corn, with one tablespoonful of wheat flour and one of butter, a teaspoonful of salt and pepper to taste.  Drop spoonfuls of this batter into a frying pan with hot butter and lard mixed, and fry a light brown on both sides.