Note 192 — INDEX

No. 192. Scalloped Oysters.—This is a most popular dish, but the number of cooks that don’t know how to make it properly is wonderful to contemplate. The following directions, strictly adhered to, cannot fail to produce satisfactory results: For one quart of solid oysters use one pint of pounded cracker crumbs, three oz. of butter, one gill of cream, half a gill of oyster liquor, pepper and salt to taste, and a suspicion of mace. Butter the baking dish and cover the bottom thickly with the pounded cracker, wet with oyster liquor and a little cream, then add a single layer of oysters, salt and pepper and a bit of butter on each oyster, then more crumbs, oysters and so on, until the dish is full, the top layer being crumbs, dotted over with bits of butter. Set in the oven with a plate or other cover and bake until the juice bubbles up to the top, then remove the cover and pour over the whole one glass of sherry or Maderia wine and return to the oven to brown slightly. The wine may be omitted if objectionable, but we know of no dish where a glass of wine so enhances its flavor.