93. CREAMED OYSTERS.

--Another nutritious way in which to prepare oysters and at the same
time produce a dish that is pleasing to most persons is to cream them. After being creamed, oysters may
be served over toast or in timbale cases.

CREAMED OYSTERS

(Sufficient to Serve Six)

2 Tb. butter

24 oysters

1-1/2 c. medium white sauce

Salt and pepper

6 slices toast or 6 timbale cases

Melt the butter in a frying pan, add the oysters, and heat them in the butter until the edges begin to
curl slightly. Pour the hot oysters into the hot white sauce, season to taste with salt and pepper, and
serve over toast or in timbale cases.

94. SCALLOPED OYSTERS.

--No food makes a more palatable scalloped dish than oysters. Oysters so prepared are liked by nearly
every one, and the ingredients with which they are combined help to give such a dish balance so far
as the food substances are concerned. Care should be taken, however, in the baking of scalloped oysters,
for they are likely to become tough if they are cooked too long.

SCALLOPED OYSTERS

(Sufficient to Serve Six)

1 c. bread crumbs

2 Tb. butter

1 c. cracker crumbs

1 pt. oysters

Salt and pepper

1 c. milk

Butter the bread crumbs with the butter, and then mix them with the cracker crumbs. Sprinkle the
bottom of a greased baking dish with one-fourth of the crumbs, and over this put a layer of oysters that
have been previously cleaned. Sprinkle with salt and pepper and add one-fourth more of the crumbs.

Add another layer of oysters, sprinkle with salt and pepper, and place the remainder of the crumbs on
top. Strain the liquid from the oysters through a piece of cloth, mix this with the milk, and pour over the
dish thus prepared. Place in a hot oven, and bake until the mixture is thoroughly heated and the top is
brown.