Page:Browne - The Plain Sailing Cook Book.djvu/39

 SCALLOPED OYSTERS *MATERIALS

14 pint oysters

1 cup White Sauce No. 2

1 cup buttered cracker crumbs
 * UTENSILS

Baking-dish

Strainer

DIRECTIONS
 * 1) Make White Sauce No. 2, according to directions on page 150.
 * 2) Put the oysters into a strainer, draining the liquid into the White Sauce in the saucepan.
 * 3) Pour cold water through the oysters in the strainer.
 * 4) Mix the oysters and the White Sauce together.
 * 5) Put half the mixture into a baking-dish, cover with ½ cup of the cracker crumbs, add the remainder of the oysters, and cover with the rest of the crumbs.
 * 6) Bake in a moderate oven for fifteen minutes, or until browned.

REMARKS

See Remarks under Oyster Stew (page 18). 