Scalloped Oysters Recipe:

1. Sprinkle 1/4 cup crumbs in a buttered 8″ pie pan.
2. Moisten carefully with 1/4 cup milk.
3. Cover with  half of the oysters.
4. Repeat these three above-mentioned steps.
5. Sprinkle with the remaining crumbs.
6. Moisten carefully with the remaining milk.
7. Dot with butter.
8. Bake in a moderately hot oven, 375°F, for 40 to 45 minutes.
9. Serve immediately.
10. Makes 3 to 4 servings.

List of ingredients required:

• 3/4 cup fine cracker crumbs.
• 3/4 cup milk.
• 2 dozen fresh medium oysters.
• 2 tablespoons butter.

1. Open oysters by forcing a oyster knife between the shells and cutting the large muscle  close to the flat upper shell. cut the lower muscle atteched to the deep half of the shell and leave the oyster loose in the deep half.

2. Serve 6 opend oysters on each chilled plate with a wedge of lemon  and little freshly ground black pepper.

3. If a sause is desired, put a small dish of horseradish or cocktail sause in the middle of the plate.

List of ingredients required:

6 Open oysters
Wedges of lemon
Little freshly ground black pepper
Horseradish or Cocktail sause

1. Cook 1/2 pound macaroni or spaghetti in 3 quarts boiling salted water for 10 minutes and drain well.

2. Drain 2 and a 1/2 dozen oysters reserving their liquor and arrange alternate layers of macaroni and oysters in a generously buttered earthenware casserole, keeping it hot.

3. Melt 2 tablespoons butter in the top of a double boiler and stir into it 2 tablespoons flour.

4. When thoroughly blended and bubbling stir in gradually 1/2 cup oyster liquor and 1/2 cup dry white wine.

5. Add bouquet garni and 2 cloves and cook over hot water until it thickens, stirring constantly. Then simmer gently for 5 minutes, stirring occasionally.

6. Discard the bouquet garni and strain the sauce through a fine sieve into another saucepan.

7. Add salt, pepper and grating of nutmeg to taste and pour the sauce into the casserole, lifting the macaroni and oysters gently to permit the sauce to penetrate throughout .

8. Top the dish with  a scant 1/2 cup buttered bread crumbs and set it in a moderate oven for 20 minutes.

9. While the casserole is baking, shred 1/2 cup blanched almonds and cook on absorbent paper and spricle them with salt, shaking them gently to remove the excess.

10. Scatter them over the brown topping of the casserole.

List of ingredients required:

1/2 Pound macaroni or spaghetti
3 Quarts boiling salted water
2 and a 1/2 Dozen oysters
2 Tablespoons butter
2 Tablespoons flour
1/2 Cup oyster liquor
1/2 Cup dry white wine
Bouquet garni
2 Cloves
Salt
Pepper
Grating of nutmeg
1/2 Cup buttered bread crumbs
1/2 Cup blanched almonds