Page:Gurney - Things Mother Used to Make.djvu/55

Rh Bake in moderate oven for twenty minutes, or half an hour. This is much nicer than fried mackerel.

Toast as many slices of bread as you require. Wipe enough oysters to cover them and season with pepper and salt. Put a little hot water over the bread and place in a very hot oven, until the edges of the oysters curl. Serve hot, with a white sauce.

Make a nice dressing of five or six crackers, according to size of family (bread crumbs will do). Roll fine, or soak until soft in milk (water will do). Season to taste with poultry dressing, salt and add a small piece of butter. Wash the shad and stuff. Have a large sheet of white paper, well buttered, or a piece of cheese-cloth. Put into a baking-pan and set in the oven. Bake one hour. Spanish mackerel is fine baked in the same way.